Sometimes Angeli has a spinach or beet gnocchi as a special. Wonderful. Drenched in butter. Sage in sauce gets a bit crispy — just how I like it. (9 replies, last updated by A June 14, 2002)

my family calls them). It takes skill and practice to make them light and airy. Mark Veteri knows how. I seem to recall that the gnocchi at Tre Scallini are very good as well. (11 replies, last updated by rosemont resident November 22, 2002)

gnocchi which has been sauted with butter and breadcrumbs. Oh, this is so good! A couple of times when I’ve made plum dumplings I’ve taken the extra dough and formed it into gnocchi - they turned out great! (17 replies, last updated by dalberts September 30, 2006)

into sizes about the size of the last joint in your pinky finger. I find that gnocchi that’s too big cooks up tough, so even the standard one inch is too big. You can use a form, to make the traditional ridges in your... (16 replies, last updated by Becca Porter May 10, 2005)

Recently made gnocchi from scratch at home — and it was fantastic. We cooked half of the gnocchi we’d made, and froze the other half for later. So these frozen gnocchi were frozen in the state where the potato dough... (5 replies, last updated by chickendhansak January 8, 2008)

yes, just by asking the question you know that it is in very bad form. (27 replies, last updated by global_dev December 11, 2008)

the gnocchi, which amount did you use, and how did they turn out? Thanks guys... (2 replies, last updated by Gooseberry March 17, 2008)

. Often, conflicting stories and chefs in Naples suggest that strozzapreti (or strangolopreti) are identical to potato gnocchi or cavatelli, though the same can be said of those made with ricotta and some form of leafy green. In... (21 replies, last updated by shindiganna April 8, 2007)

Hey everyone. I am going to be making this sweet potato gnocchi from epicurious. I am serving it as a main for my husband and myself, but am drawing a blank as for what to serve with it. Suggestions?... (8 replies, last updated by alkapal May 29, 2008)

I can’t say how it relates to gnocchi, but old potatoes versus new potatoes I am familiar with. In our house growing up, we never bought potatoes because we grew them. Well, not never. We would buy them in the summer when... (13 replies, last updated by maria lorraine October 18, 2008)

Hey 'Hounds, So I’m making gnocchi from scratch for a date. Thing is, I’ve never attempted it before. It seems so straightforward, but everyone tells me that it’s pretty tricky to get all the variables... (17 replies, last updated by saucyknave November 18, 2001)

It was served with a roasted red pepper sauce. The gnocchi was stuffed with a jalapeno puree, I believe. It sounds as though you are on the right track. I would guess that the gnocchi “dough” was rolled flat: then... (2 replies, last updated by jcbroder August 20, 2009)

Hi I’m making gnocchi and the dough is not staying together. It’s crumbly... How do I fix? Add more egg? Thanks, Jen (3 replies, last updated by LovesToCook08 November 4, 2009)

I tried the gnocchi a la sorrentina from Savoia on Smith St. and it was uncooked inside. I wonder if this is how it was supossed to be (since they told me they cook it in the oven) because I didn’t like it at all. I have... (0 replies, last updated by Silver June 3, 2004)

Do you remember roughly how much the gnocchi at Palena is when you order it a la carte? (11 replies, last updated by daves_32 May 26, 2009)