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"My Italian mother remembers her mother making these dumplings for special occasions. She still has the bowl Grandma mixed the dough in, which will be passed down to me some day," says Tina Repak of Johnstown, Pennsylvania.
Nutritional Facts1 serving (calculated without spaghetti sauce) equals 159 calories, 1 g fat (trace saturated fat), 27 mg cholesterol, 674 mg sodium, 33 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Potato Gnocchi in Taste of Home August/September 2006, p41
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Reviewed on Oct. 09, 2012 by sarahns
We LOVED this! Great taste, and very soft noodles. Definitely a make again! It was a mess to make, but well worth it.
Reviewed on Dec. 27, 2011 by 1275
I must admit, this recipe does take a lot of effort and patience but is well worth it. I was prompted to try this recipe because I had never heard of gnocchi before (I am 13.) I would recommend a lot more salt than suggested here, or people can add salt to their taste when eating. When I cut the mixture, I just decided it was easier to roll the whole mixture out and press with a fork then cut into vertical strips. Next, separate the strips and cut horizontally. I found this to be much more easier and efficient, just be sure to flour your surface WELL. Overall, time consuming recipe but very good, unique and impressive.
Reviewed on May. 10, 2011 by smagal
I didn't even know what gnocchi was before seeing this recipe, I was surprisely pleased with how good it was. I liked that soft texture.
Reviewed on Apr. 05, 2011 by pearlrvr
These had a fantastic texture; they were not soft or mushy at all. I baked some chicken with garlic, kosher salt, and lemon-pepper and made chicken gravy from the drippings to serve with the gnocci instead of pasta sauce. Delicious!
Reviewed on Mar. 04, 2011 by skb cooking
I've never had gnocchi before and this was my first attempt to make it, so i really didn't know what to expect. The taste of home video for sweet potatoe gnocchi really helped me know how to make it, as this recipe lacked specific directions. I think it turned out as it was suppose to, but it's not something that i personally would crave so that's why i probly wouldn't make it again.
Reviewed on Feb. 20, 2011 by debbie3sons
Loved it!!! Doubled the recipe and froze some for future meals.
Reviewed on Feb. 17, 2011 by lede0402
This recipe was great! I did add some fresh parmesan cheese to the dough & I also topped it with a bolognese sauce. But I would definitely make this recipe again and again!
Reviewed on Jan. 25, 2011 by Paige17
Very easy to make. Ate some and put the rest in freezer for later use. I used butter, garlic, basil, a little salt, and pepper instead of sauce. Delicious
Reviewed on Feb. 27, 2010 by jcackler
pretty easy - next time I think I'll enlist my 8 year old to help "roll snakes" while I cut and fork them! After cooking the gnocchi, I tossed with some browned butter and carmelized onion and garlic and served with smoked sausage. I made a double batch and froze half for future use.
Reviewed on Apr. 19, 2009 by jporter10738
These were excellent. I paired them with the Basil Parmesan Pasta Sauce I found here instead of the spaghetti sauce.
Reviewed on Mar. 03, 2009 by Laura2009
I am of Sicilian decent and I have made these, using this recipe, and they are delicious!
Reviewed on Apr. 24, 2008 by Alliea
BUMP for Piggykins !
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