You can make these gnocchi ahead and freeze them until you need them. Serve with a plain tomato sauce, pesto or any pasta sauce for a quick tasty meal.
Used different ingredients. Wow! Thank you so so much for this recipe. We LOVE gnocchi, but had never considered making them at home (only restaurants and the occasional shop bought). I was looking for recipes that would freeze well and stumbled upon this one. Excellent! I seasoned with rosemary instead of pepper. The rosemary flavour jumped out beautifully in the finished product. I also added a bit of Pecorino cheese to the dough. I couldn't taste it so it either needs more or should just be left out. I want to emphasise that my husband is a food snob. He never "LOVES" what I make. It is always "okay" or "fine." A constant critic of gnocchi in restaurants, he loved this one! I could see trying to make it a little lighter in texture, fiddling with flavours, etc, but this is a great base recipe to work with. - 21 Jul 2008
Wow! Gnocchi DOES NOT get any easier then this recipe! I don't like instant mash like everyone else, but you can't taste them in this recipe. I agree they needed a little something so I added some finely minced fresh basil, and garlic to the dough. I also used the fork "dent and pull" method to set the ridge pattern in them. People say you should make those little indentations with a fork so that the sauce has something to cling to. It did work and there were little puddles of sauce hidden in all the wrinkles. YUM! I'm thrilled the other rater mentioned they freeze well too! - 21 Jul 2008
I don't think this recipe is intended to replace real gnocchi, it's meant to be a GREAT short cut alternative! Hence the 5 star rating. If it was being compared to real gnocchi, I'd probably only give it a 4. I really was expecting to hate this recipe because I HATE instant mash. You would never know there was anything instant with these gnocchi. I would use this again! It takes some time to prepare, but it saved time from peeling the potatoes, boiling, ricing, letting them cool so you can add eggs, etc. As others have mentioned add flour gradually. Dough should be soft not stiff. Too much flour makes tough gnocchi. - 21 Jul 2008