For the lightest, most tender gnocchi, avoid excess moisture in your dough. First, start with baked potatoes, not boiled ones. Once you’ve peeled and mashed them, allow them to cool and steam to release before preparing the gnocchi dough. They’ll cook in just a couple of minutes in boiling water, and then a simple butter and Parmesan pan sauce is all you need to finish this Italian classic.
This recipe is not well done. Recipe book are the way to go now with wrong rating online.
Read MoreThe recipe was wrong you need wayyyyy more flour! After I realized that it turned out decent.
Read MoreThis recipe was utterly terrible. Do not make this recipe!
Read MoreI made this before I saw the cautions against it. I followed the recipe and froze the gnocchi in three batches. Batch 1 - followed directions to dump them right from the freezer into the boiling water. It took them maybe 60 seconds to rise to the top, dissolving all the way, I assume because there's not enough flour in the recipe. I salvaged what I could into a bowl of, essentially, mashed potatoes. Batch 2 - Nuked. Meh. Batch 3 - Sauted in lots of butter and sprinkled with parmesan. Not bad.
Read MoreWelp, I wish I had read these comments before making this. I mistakenly relied on the “ratings” but it only took a few minutes of research to figure out that this was WAY too little flour. It was also too many potatoes, too much egg, and a terrible texture. I ate a serving because I put in the work to make this but I’ll be throwing the second half away.
Read MoreThis recipe is TERRIBLE. DO NOT MAKE IT. Trust me, it is just WRONG. I was concerned about the 1500 FANTOM 5 star reviews here, but I decided to try it out anyway. I was very sorry I did. There are so many things wrong with this recipe, it's hard to know where to start. It seems like Food and Wine didn't even test this out, which I think is shameful. FIRST, 4 baking (russet) potatoes, or about 2lbs is WAY too much. After I cooked 2lbs of potatoes and riced them, I had 4.5 cups, lightly packed. That's more than TWICE the amount of potatoes needed! I should have stopped right there and found a different recipe, but I didn't. SECOND, microwaving the potatoes halfway seems like a good time-saver, but it creates potatoes that are too mushy and moist. Baking the potatoes is the only way to remove enough moisture from them so they won't make a mushy sticky dough mess which never gets a smooth, pasta-like appearance. THIRD, you'll need at least a whole cup of flour to absorb the potato moisture, 1/2 is no where NEAR enough flour. And lastly, even if you bake the potatoes instead of microwaving them halfway, you will still need to spread the riced potatoes out on a flat surface to allow MORE of the moisture to evaporate before making them into a dough. I could not believe how badly this recipe turned out. It is simply WRONG, and was never tested by Food and Wine. Shameful. DO NOT USE this recipe. Go to Youtube and find Lidia's gnocchi recipe, it works so much better.
Read MoreIf you don't have a "ricer" what can you do instead?
Read Morei just tried to make this and the dough is not sticking together. I've double and triple checked this receipt, to see if I missed a step, but I followed it correctly.
Read MoreI love this ... "bake" in a *microwave* oven ... then flip over and microwave for five more minutes. and, of course, ... then you transfer to a hot oven to *actually* bake for fifteen more minutes. Or you could just start in the oven and leave in the oven. Try this sentence: Pierce potatoes with fork; place them in a 400° oven for about an hour.
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