By 2Bleu on September 26, 2007
Photo by 2Bleu
Photo by 2Bleu
"Think of gnocchi as very delicate dumplings. They are usually made using potatoes and/or flour. This is a dish that you can use with many sauces that you would normally use on pasta. It's alot easier to make than you might imagine. Some sauce ideas include Brandied Tomato Sauce (Flambe'), Gnocchi With Mornay Cheese Sauce, and Olive Garden Gnocchi With Spicy Tomato and Wine Sauce"
Serving Size: 1 (243 g)
Servings Per Recipe: 4
"i found this fairly arduous and tasteless, i'm afraid. i used cheddar since that's what i had and added a bit or garlic powder and basil and it still tasted like unseasoned mashed potato balls. if i do this again it will be with leftover mashed potatoes and a whole lot more flavorings. my second round of boiling them did work better then the first, i think because the dough had rested for some 15 min and i turned the heat down so they were simmering instead of at a rolling boil."
"I made this to go with the Olive Garden Style Chicken Gnocchi soup and it turned out wonderfully. Thank you for sharing!"
"Lovely little pillows of deliciousness. I baked my spuds and used the Parmesan suggestion. :)"
"This was my first time making Gnocchi and it wasn't difficult, but will take a little practice to get the 'prefect little pillows'! Instead of using a bowl, I mixed them on a pastry board; poured the egg over the potatoes and then sprinkled the salt, flour and cheese on top and mixed. The only problem I had was that the potatoes weren't as tender as they should have been, but still very yummy! Thanks Bird and Buddha!"
"Although these took ME much longer than 10 minutes to prepare, they were easy to make and enjoyable to make. It was ages since I'd make gnocchi, so I really appreciated the clarity of the instructions. I used a mix of gruyere and parmesan and slightly more than the specified amount and I just couldn't resist adding a sprinkling of a couple of my favourite herbs - currently rosemary, sage and thyme - and I used garlic salt rather than sea salt. The gnocchi were delicious. We enjoyed them with *Pamela*'s fabulously flavoursome Recipe #121093, which I often use on meatballs and meatloaf. Made for PRMR. Thank you so much for sharing this recipe."
"This was my first attempt at making gnocchi, and they were quite tasty, but I also need to hone my technique. I think I got mine a little to big. The recipe and instructions are easy to follow, and cooking time is right on. I used parmesan, but will try gruyere next time. I served with Bella14Ragazza's recipe #245664."
"This is my 2nd attempt in making gnocchi.. my 1st was a complete disaster but this recipe turned out much better! The dough was slightly sticky to work with and had to have well floured work surface and I had to roll each ball into flour before I could make the ridges with the fork otherwise it would stick to the tines. They were cooked within 3 minutes, but they weren't pretty to look at though. Probably it's my fault, I think I need more practice. I made the whole batch of the gnocchi, cooked half and the remaining I shaped them and put it in the freezer. I tried one just plain and I loved the individual flavours coming through, you could taste the potato and also the cheese alongside it. I think these would be perfect even served on it own tossed in some herbed butter. This time I made a basic white sauce and I tossed in some sauteed mushrooms inthe end. It made a lovely dinner! Thank you, 2Bleu, for sharing this recipe, I definitely will be making it again to perfect my gnocchi making techniques! :)"