About this recipe: An easier version of an Italian favourite, using instant mash. This recipe can easily be doubled or tripled. I make multiple batches and freeze. To freeze, put on baking trays until frozen, and then put into plastic freezer bags.
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