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Lovely and light. I followed the recipe to the letter. My husband loved them :) Will be doing them again.

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Chef Navidad February 25, 2010

i used only 1/4 cup of parmesan because i wanted the flavor of my homemade ricotta to shine. it was quite dry so 1 cup of flour was PLENTY. i actually added a little more ricotta and then just a dusting of flour to make the dough behave. i skipped the sauce and just make a browned butter with garlic and herbs to drizzle on top, along with more fresh parmesan. these don't puff as much as potato gnocchi but they have a much nicer flavor and texture and are much easier to make. next time i may not bother using the good homemade ricotta since the flavor didn't really come through much but i will certainly make these again, they're lovely!

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spiritussancto February 26, 2011

Yummy! I made them with Whole Wheat Flour and I thought they came out pretty tasty. However I have nothing to compare it to haha, first time making and eating this! I just needed to use up leftover ricotta cheese. Very easy to do. I used 3 cloves of garlic in the sauce and it was delish. Tip - let them sit a little bit in the air before serving

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sammitypes July 14, 2009

Wow the dough came together easy and fast. I did 'inverted gnocchi" by rolling the dough cuts with the floured tines of a fork to leave grooves on the inside and a nice curl to the pasta. It helps them boil up more evenly and hold sauce eventually. The next batch will be served with melted butter, fresh peas or lima beans ( any nice local fresh veg ), parsley and/or basil, and a bit extra parmesan. It's a really good basic pasta.

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Jyber July 05, 2007

I think this was probably the best Gnocchi I've ever had and it was much faster and easier to make than I expected. Lil' sis thought the sauce was a little too spicy, but that was probably my fault. I might have added a little more than a dash of red pepper. Thanks for a great recipe.

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littleturtle July 07, 2006
Ricotta Gnocchi