Comments on: gnocchi with a grater

By: Colleen

Colleen — Sun, 07 Mar 2010 17:18:49 +0000

I have become so lazy about kneading bread by hand, I cannot help but wonder if these can be made using the dough hook on my kitchen aid. Has anyone tried this? I have some fresh ricotta that I made, so I do not want to botch the gnocchi and have nothing (other than a spoon) to go with my lovely cheese.

By: Elise

Elise — Thu, 28 Jan 2010 05:15:42 +0000

We’re eating this now, with butter-onion tomato sauce, and it is beyond fabulous. THANK YOU

By: Heather

Heather — Mon, 11 Jan 2010 23:13:39 +0000

Yesterday was my first time making gnocchi and I used this recipe. It was so easy to do! I used a grater because I don’t have a potato ricer and it worked out perfectly! The directions were easy to follow and it turned out great. I used Yukon gold potatoes because I had leftovers from Christmas and they turned out well too.
When I cut the rope to make the gnocchi, it kind of flattened out a little so I pressed down the fork on the side to make it round again and the ridges looked good.
My husband ate a bunch and I froze the rest. I can’t wait to have these again!

By: Tabitha Rice

Tabitha Rice — Mon, 21 Dec 2009 17:12:36 +0000

Hi, just wanted to thank you for this recipe. This was so easy and very delicious.

By: moon

moon — Mon, 23 Nov 2009 04:39:06 +0000

I used this recipe my first time making gnocchi, and it was enormously successful. Thank you!! Your blog is beyond wonderful.

By: Amanda

Amanda — Thu, 17 Sep 2009 16:25:58 +0000

Just finished making this- very good! I boiled it, and may have boiled it a little too long because there was a minor disaster involving a 3-year-old, a 1 1/2-year-old, and a spool of thread outside (I’ve learned it’s best not to ask…), but still, it turned out very nicely. I only cooked half, leaving the other half frozen for another day’s quick lunch.

By: Ashley

Ashley — Wed, 29 Jul 2009 15:16:52 +0000

I made this recipe last night and it turned out great! It was so much lighter than the gnocchi you buy frozen. To make the ridges with a fork, I places the gnocchi pillows in the palm of my hand, making it like a cup, and then rolled the gnocchi under the fork, back and forth a couple times. The shape of your cupped hand keeps the shape of the gnocchi intact, and pressing the tip of the fork in a bit when you’re done leaves a perfect little imprint. After boiling them I sauted them with peas, onions, and vodka sauce. Delicious!

By: Colleen

Colleen — Sun, 26 Apr 2009 22:50:25 +0000

I made gnocchi last Sunday night but didn’t actually cook any until yesterday. I couldn’t get the little ridges to work plus I had a difficult time rolling them into ropes. Some of my gnocchi are probably bigger than they should be but they tasted great. I cooked them in boiling salted water then I fried them a little in butter and some pub cheese that was in the refrigerator and then added some Parmesan cheese with each plate. I will definitely make them again but next time I’ll make them a little smaller. I don’t think I’ll try putting ridges on them because it was too much trouble.

By: deb

deb — Tue, 21 Apr 2009 15:17:09 +0000

I hadn’t even considered the grater setting, actually. It is worth trying — let us know how it goes.

By: Lydia

Lydia — Tue, 21 Apr 2009 15:11:31 +0000

I love love LOVE gnocchi, and was super excited to read this post! Question, though, about your box-grater shortcut: any reason why using the grater attachment of my cuisinart food processor would go awry? If hand-grating latkes (literally, grating my hands) has taught me anything, it’s that avoiding box-graters like the plague is a worthwhile endeavor.