I eat tons of store bought gnocchi and the prices just went up dramatically so I wanted to give this a try. A lot of reviews talked about the texture...some said they were too doughy and some said they were too tough. I know to cook the gnocchi I buy you only need to allow them to float to get the dense chewy traditional texture but I actually prefer to boil them for a long time to get the fluffiest texture possible, most of the time. I found this recipe to actually be too soft and mushy, which is not the same. Also, many people commented on how bland these are but the ones I buy, all of them, are always really bland so I thought that was supposed to be the case so the gnocchi can be paired with pretty much any sauce flavor you like, kind of like couscous. I make everything from pesto sauce to cooking them in chicken broth and then using the broth to make a sauce so the starch from the pasta helps thicken the mixture. These were indeed very bland but that's how I like them. If I could figure out how to get the texture right, I would make this recipe again.
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I eat tons of store bought gnocchi and the prices just went up dramatically so I wanted to...