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By magpie diner
on February 20, 2011
I've never made gnocci from scratch before and I'm really thrilled with how well this turned out! Even though I made one big mistake by undercooking the potato, it was still very good (I didn't get the really smooth mash that is required here - a ricer would be a perfect tool to use). And my gnocci shape was so-so, but I went on youtube and watched a few people do it - eventually holding a fork in one hand and running a piece of gnocci over it with the other...took me ages at first but once I got it the process was pretty quick. The sauce was really good, I had some roasted garlic on hand so I used that up. The only thing I'm wondering is whether or not that should have read 2 tsp instead of 2 tbsp of both basil and oregano. I didn't mind it at all, but next time I think I'd add to either the sauce or the gnocci, maybe not both. This also makes a lot, 4 good sized portions could stretch further for a lunch menu. Thanks TDW!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on August 12, 2007
Serving Size: 1 (161 g)
Servings Per Recipe: 4