Getting dinner on the table just got a whole lot easier.
Everything you need to conquer life in the kitchen.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
Slow-cooker dishes, casseroles, pot pies, cakes and cookies — it doesn't get any better than this.
As a member, you can save and organize your favorite recipes and more.Join Food.com
All the scary eats and spooky sweets you could ever want.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-2 of 2
By Chef #315579
on July 18, 2009
This recipe is wonderful! I have tried many recipes using potato as the main ingredient, but this one tastes the best and is the easiest to make. No more boiling potatoes and putting them through a ricer as my Italian in-laws taught me to do. It also has less carbs and more protein too!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on December 24, 2011
This is almost the exact recipe I use, which I got from my mom's cousin. For each pound of Ricotta, I use only 3/4 pound of flour. Everything else is the same. I also buy fresh ricotta from the Italian Market and let it "drain" for a few days before using it so that might be why I only use 3/4 lb flour - it's not as "wet" as the grocery store containers of ricotta. I've stopped using my mom's potato gnocchi recipe and switched to this because it is lighter and much easier to make. I'll post pictures of the gnocchi I made yesterday....instead of using a floured board, I use this gnocchi wooden block with ridges on it. Gnocchi making has never been so easy....not sure how I lived without this before! P.S. I freeze mine also and just pull out what I need. Throw them in the pot of boiling water frozen and wait until they float - about 5 minutes if that! Thanks for posting, now I don't have to post mine!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (1918 g)
Servings Per Recipe: 1