Homemade Gnocchi

Wonderful! My 2 year old eats these straight from the colander! I used ghee instead of clarified butter (same thing I think). I had previously tried this recipe using olive oil instead of the clarified butter and parmesan instead of romano cheese but the texture wasn't as light. I used Pecorino Romano cheese. I devised a quick and easy method for making these: made the dough in my Kenwood Chef first using the whisk beater to beat the potato and eggs and then using the dough hook when I added the other ingredients. I processed it until the dough was smooth. Then I rolled the dough out on a floured board using a rolling pin until it was about 1/2 inch thick. Next, I used a pizza wheel to cut the dough criss-cross, making little squares. Much easier than rolling and cutting individual squares. This way I can make and cook these in under 20min!

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OK - I'd LOVE to give this 4 1/2 stars, but RZ wouldn't let me... This recipe is ALMOST perfect! One thing you must remember when making this is that you DO NOT want it to get "dough-like" . Be careful not to add too much flour, let the dough be sticky (yes, you'll get some on your hands!).. That seems to be the only secret to make these absolutely perfect! My first batch was a bit too floury... second batch... perfect! Also feel free to sub leftover mashed 'taters from dinner for the potato portion.... Thanks, Marie, this was WONDEFUL.. and made a FANTASTIC dinner with a nice simple browned-butter sage/garlic sauce!!! Oh, Heck... I'll give it FIVE stars... After all, the ingredients and instructions were pretty much foolproof!

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I made gnocchi once before and it wasn't very good at all, this version was much, better, very light and fluffy! I subbed cottage cheese, as one reviewer suggested. I think one trick is to use as little flour as possible when you are working the dough--the less you use, the lighter the texture. For those that have never made clarified butter, it's very easy and can be done ahead of time. Heat a stick of butter on LOW heat until it melts, then skim the milk fats off the top and pour the liquid butter out, leaving the solids behind. I froze the leftovers on a sheet and they were great, so I will definitely make this ahead of time in the future. So much better than the stuff you buy at the grocery. Thank you for sharing.

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I made this to go with the Chicken and Gnocchi soup I was making (Olive Garden Style Chicken and Gnocchi Soup). They were so yummy! My whole family loved them. I saved half of the gnocchi to be used the next time I make the Chicken and Gnocchi soup. I will definitely be making these again.

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This is by far the most successful gnocchi recipe I've ever tried. They really are pretty light. The dough came together easily, and I did use my mixer (judiciously), finishing incorporating the flour by hand. One thing I did do was cook then riced the potatoes onto a baking sheet and let them cool, so they'd be less water-dense. I think this is a keeper.

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This recipe is, by far, the best gnocchis we have ever had. We like to think of ourselves as gnocchi experts but these are the best I have ever had in any fine dining Italian I've been to and I've been to many across this country. I cannot keep these in the freezer. As soon as I make them, my husband and son eat them up. Thanks so much. This is a keeper.

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Love it! I used parmesan instead of romano & olive oil for the butter. It does freeze great. We eat it w/ pesto.

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Made this with my tween girl. These came out good. Very simple and very tasty. It took us a while to get them all formed and cooked, I think next time I'll double the batch and get extra done at the same time.

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I just made this and it super easy and tasty. I meant to freeze it all and make a sauce later, but I ended up making a couple (tunred into several) trial gnocchis that were devoured w/o sauce. Thanks for this recipe! I'll post pics when I make a complete meal.

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pure perfection. I used fresh ricotta and subbed parmesan for romano. my first time making gnocchi and although a bit time consuming, well worth it!

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These were really yummy! I have never made gnocchi before, and these were really good. I did not know that making these would be so exhausting, but it was well worth the effort. I wasn't sure how long to keep them in boiling water, as some popped to the surface sooner than others, and I have only had gnocchi a few times, and wasn't sure of the perfect consistency. This made the perfect dinner for my boyfriend and I and our celebration of Valentine's Day :] I tossed these with homemade pesto, chicken, and roasted tomatoes and asparagus. My boyfriend was totally impressed. Thanks for a great main dish!

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With so many reviews on this one already all I have to say is this made one delicious meal that my whole family loved! I was very proud of myself for conquering these on the first try!

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Delicious! They are tender, not doughy, and tasty.

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Excellent recipe! My husband commented that on a scale of 1-10, he would give these an 11
They remind me of my Sicilian grandmothers gnocchi. I made a homemade spaghetti sauce with It. sausage to go with them.

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These were wonderful! I added some fresh chopped basil and paired very well with a homemade pasta sauce and fresh mozzerella.

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I really enjoyed this recipe. I'm still not sure how to shape them well? They always look so brilliant when I buy them or eat out :S

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These are AWESOME! My kids absolutely adore them and enjoy making them with me as well. I sub fresh grated Parmesan cheese for the ricotta and use about 3/4 cup. I've made these numerous times and they're definitely a keeper!

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This makes an awesome dough. I halved the recipe. I cooked up a potato and made fresh mashed potatoes. I had to use an italian mix of cheeses instead of all romano because my local store didn't carry it by itself. I slowly heated up some butter and tried to skim off the the top layer to give myself somewhat clarified butter. I used a little extra flour to roll out the dough on the counter and cut the dough with a butter knife. I then shaped then a little before I boiled them. Make sure you don't walk away while these are cooking because it only takes a minute or two for them to float. I cooked these in two batches so I could fish them out fast and so the water wouldn't stop boiling. I served these with jo mamas world famous spaghetti sauce. These are super easy to make and cook. I think next time I will make a whole batch and freeze some. Thanks for a great recipe!!

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Believe the hype! These were by far, the best Gnocci i've ever had! I also made a homemade sause (that I found here) and served them with an sweet Italian sausage on the side. I subbed Riggiano for the Ramano and just used some good organic butter. I will make these again! I liked the dough so much, I am going to try to use it for raviolis.

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