This is my second time making gnocchi. This recipe is very good. I froze them and than cooked about 15 for two of us. I served it with Italian Tomato Sauce-Frugal Gourmet and a Caesar salad. I still need practice forming the gnocchi but the flavor is wonderful.
Loved this. I didn't have romano cheese so used parmeson cheese and forgot the clarified butter. It was still in the microwave when I finished the rolls of gnocchi. They were still very good. Even my husband liked them. Served them in spaghetti sauce.
This is brilliant, tastes better than the store bought stuff. Loved it. My husband even requests that I make this at least twice a week. I use a cream based cheese sause instead of the tomato flavour, and reduce the amount for the two of us. We usually have this as a side dish with steak or chops. I have so much fun making this recipe. Thanks so much for posting.
I have only eaten gnocchi once before so I am not sure exactly how it's supposed to taste, but this is amazing! I have never made it before either so I am especially happy with the way it turned out. I served it with homemade tomato sauce with roasted garlic and mozzarella chicken sausage and it was great.
This recipe allows you to mix things quickly, but you'll still need to allow time to roll the dough into ropes and to form the little pieces. Since that part of the process takes some time, make it a group project and everyone will be laughing! One thing I noted was in regards to the potatoes - the traditional Italian method is to put the cooked potatoes through a ricer, which gives you a fine texture without the potatoes getting gummy. I will still use that method in the future, because I felt that beating the potatoes as directed resulted in a gummier texture than the traditional method. Regardless, this is still a wonderful recipe. You'll want a flavorful sauce. For example, serve them on a bed of meaty Bolognese ragu, or toss them in a brown-butter/sage sauce. Yummo.
These are out of this world! My sister and I made these the other day. Neither of us had shaped gnocchi before and were clueless about getting them to look like restaurant gnocchi. Youtube has a couple of excellent videos on the subject. The dough was really easy to work with. The first day, we had them with sauce. The second day, I boiled as directed, sauteed onion and garlic in olive oil and butter, tossed in some diced up chicken and the gnocchi and sauteed it all till golden. Absolutely delicious! Thanks for sharing this delightful recipe!
This was our first attempt at homemade gnocchi, and we really enjoyed it. The dough was smooth and great to work with. Thanks for a good recipe and clear directions.
I have only ever had prepackaged gnocchi, and wasn't impressed, so when my SO asked for gnocchi and meat sauce, I was like, please, I can do better than _that_. This recipe gives SUCH delicious results that I couldn't believe I made those soft little doughy pillows of goodness myself! Cutting and shaping takes a little time, but I feel confident enough after one batch that I might play around a little next time with spinach or garlic or basil (like pesto flavor). I lost patience with trying to roll 1/2 inch rolls, and instead did 1-inch rolls and cut them in 1/2-inch sections. The shape was right, and the taste was, apparently, right. So, rock the gnocchi!
Extremely, extremely good. My boyfriend is a gnocchi fan..and he said it was fantastic. I didn't have romano so I put in the parmesean cheese I had left...Thanks for a good recipe. We enjoyed it.
These were PERFECT. The texture and taste were just like at my favorite Italian Cafe. This does make a lot of dough and I was not prepared to freeze it so I cut the recipe in half. I made mine with a garlic alfredo sauce and served it with Fillet Mignon. Thanks for the great recipe.