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

This is a very good recipe for what it is. Nothing is ever going to compare to real made-from-scratch gnocchi, but these come pretty close. I'm excited to try some of the flavour variations that others have mentioned. Just two notes: Keeping the size of each dumpling quite small (about the size of your thumbnail or a bit bigger) will produce a better result. Also, I didn't need anything even close to all of the flour. I doubt I used even half. So, add the flour very slowly--too much will result in dense, tough gnocchi.  -  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