I tried using potato beads (LDS cannery kind) instead of flakes and they turned out pretty tasty. I cut my salt down to 3/4 tsp because it seemed like a lot, and they were fine, though next time I'll try the full tsp. The only other change I made was the amt of flour. I only needed 1 cup of flour to get a stiff dough. 1 1/2 cups would have made them way too dense. I had some left over hunts spaghetti sauce, so I made a simple roux/white sauce, dumped in the hunts and some italian seasoning, and it was a pretty tasty improvised creamy tomato sauce, and was the perfect compliment to the gnocchi.

Reviewed On: Apr. 5, 2012

I made it twice in one week, for two different parties if that tells you anything. I greased and floured the 9x13 pan, and then I used a full stick of butter in the crust, patted lightly, and had no problem with it sticking to the pan. I sliced my apples thin-ish (quartered the apple, then cut each quarter into 5). They were still thick enough slices, but thin enough to bake. And 3 apples was more than enough to cover the cake. I prebaked my crust for 10 minutes, then added the apples and sauce for about 30 minutes. Its a delisious twist on your standard apple bake. I think next I'm going to try switching chocolate cake mix for the yellow one, subbing raspberries for apples, and some cocoa powder or vanilla for the cinnamon. This recipe has opened up all kind of dessert possibilities for me.

Reviewed On: Mar. 20, 2012

I followed the recipe as is, tasted the batter, and found it didn't taste very sweet. So I added a few more Tbsp of Brown sugar. Still wasn't very sweet as is, but by the time we added the powdered sugar and some whipped cream, my sweet tooth got its fix. This fried up beautifully. I used the cut corner of a bag method, because the batter is so thick it doesn't pour through the funnel for a continuous flow. But I can squeeze it out the bag in a continuous stream, and it turned out great. They friend up easily, tasted great and no one was disappointed. not as good as leftovers for breakfast this morning, but still yummy. Thanks for the recipe. It was a fun pumpkin variation.

Reviewed On: Nov. 7, 2011