Comments on: how to make homemade gnocchi

By: Sergio Cajune

Sergio Cajune — Fri, 12 Feb 2010 14:44:55 +0000

A distinctive Blog about how to make LACTO-VEGETARIAN recipes.

By: Reggie Mooradian

Reggie Mooradian — Fri, 12 Feb 2010 13:30:43 +0000

I hope my preparetion will also come up as good as yours. I will attempt this Indian food recipe during holidays. I am confused if the frying is supposed to be on high flame or low flame ?

By: Homemade Gnocchi or Gnocchi di Patate | Eat Boutique

Homemade Gnocchi or Gnocchi di Patate | Eat Boutique — Mon, 02 Nov 2009 02:58:46 +0000

[...] How to Make Homemade Gnocchi [...]

By: Mr-Potato

Mr-Potato — Tue, 22 Sep 2009 15:18:15 +0000

Lovely lovely lovely!!
really enjoyed following this.. great photos and a great recipe.
thanks Mel

By: Carm

Carm — Mon, 08 Jun 2009 20:00:11 +0000

Melissa – I love grocery shopping too; I’m there almost everyday. It gives me a chance to find out what the guys are craving that day, plus, fresher food with less to throw out.

I have bought those soft, floured, & shrink-wrapped gnocchi you described. My guys were on the fence about them and I’d been looking for a decent home-made recipe. Your’s sound a little the way my grandmother made them but that memory is a bit fuzzy. I like your tips & comments given along the way for a visual – I am definately going to try them. :)

You wouldn’t happen to have/know where to find a good home-made cavetelli pasta recipe? I believe ricotta is in it but not sure of the rest. Boxed is just not the same, regardless of the sauce used, I just can’t bring myself to eating them; home-made is so much better!

By: mel

mel — Mon, 16 Feb 2009 15:07:20 +0000

Asheley – Thanks! I know gnocchi are supposed to be “light and airy” but I kind of like them a little bit dense and chewy. Hope you had a great Valentine’s Day :)

By: Asheley

Asheley — Sat, 14 Feb 2009 17:28:18 +0000

Hello, and Happy Valentines! I was looking for a recipe for gnocchi so I could recreate my husband’s favorite meal at the Italian restaurant where we got engaged. Your recipe is fabulous. I made them this morning, while they’re probably not as light and airy as they should be, they still turned out good, and that’s saying something because I am not the most advanced cook! Thanks for the detailed instructions and great pictures! I can’t wait to try some of the other recipes on your site.

By: mel

mel — Wed, 11 Feb 2009 18:17:43 +0000

Lauren – Hmmm. I’m guessing it’s something to do with the potato/egg ratio. Were your potatoes completely fluffy and lump-free before you started? Did you use extra large or jumbo eggs? Did you knead the dough before you cut it?

If you try again, perhaps use 3 eggs instead of 2. Your gnocchi will be a bit more dense, but less likely to fall apart. Gnocchi are definitely not easy to make. Did the Food Network recipe work out better for you? If so, what was the difference between the two recipes?

Also, don’t be afraid of flour. Your smaller dough ball should be kneaded with a little flour so that it’s not at all sticky and has a powdery exterior.

By: Lauren

Lauren — Wed, 11 Feb 2009 18:08:12 +0000

Hello, I love your site and your instructions were awesome. Last night I attempted to make gnocchi from scratch for the first time (before I found your site and used a foodnetwork.com recipe) and things were going smooth (I thought) until I put the gnocchi in boiling. They broke apart into little pieces. I am guessing where I went wrong was with the measurements for the ingredients, but I still wanted to check with you. Thanks! :)

By: mel

mel — Mon, 12 Jan 2009 14:46:22 +0000

Gaga – You can make the gnocchi the day before. You can place them on a cookie sheet and separate the layers with plastic wrap, then refrigerate. Boil them just before your ready to eat and toss with your sauce. :)