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
Learn from my mistakes: I didn't follow this recipe the first time.. Big, big mistake. Follow this recipe EXACTLY and the Gnocchi will turn out fabulously! I did add some chopped spinach to the dough for colour and a hint of flavour, and served it with a tomato-vodka-cream sauce. My friends are still raving about it!!!! Oh, let some people come early to help you roll and cut the gnocchi pieces, it was a fun group task... - 21 Jul 2008