Review on Spinach Gnocchi

[shoyski]

It took me an hour and a half from start to finish on this. I'm not sure it's worth it.
The resulting pasta was a bit doughy, even though I cooked it twice as long as they indicated in the recipe.

I'll be anxious to see if anyone else has the same problem.

[emilycat]

I think there must be some "authentic" technique to making good gnocchi. I tried to make it last year, and it just didn't turn out well. Then when I went to Italy this summer and had the real stuff, I thought I'd died and gone to heaven, and vowed to learn to make it properly. Hasn't happened yet. http://www.cookinglight.com/bbs/rolleyes.gif

[Jeanne G]

Well, I'll listen up to this one! I copied the recipe and thought I'd make it, but maybe not!!! Thanks for the scoop.

[cookingmonkey]

If you add too much flour , they will become very doughy. You have to resist the urge to add more flour, they should be very sticky. Also, instead of using the fork method to add the grooves, you can roll them down the small side of a cheese grater. It works the same, and it's much easier. Try them again, add less flour and they should be fine. Gnocchi are a little challenging at first, but easy to master. Good luck.

[shoyski]

Thanks, I did add more flour than the recipe indicated. But if I remember correctly, the recipe said to add the remaining flour until the dough is no longer sticky. I guess that's why I thought I should add more.

Well, you've convinced me to try it again...on a weekend. :-)