Ricotta and Grana Padano Gnocchi

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Total Reviews: 4

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  • on August 30, 2012

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    Delicious! If you have a problem, try these tips: 1. Always drain the ricotta. 2. Make a sample and add to the pasta water. If it doesn't hold up, you know to add more flour.

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  • on July 07, 2012

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    I absolutely love watching David Rocco, but am terribly saddened by the results of what I have deemed my most utter culinary failure to-date. I purchased about $45 worth of premium ingredients to make this gnocchi, and to combine with the lemon sauce featured in one of his other recipes. While the lemon sauce was absolutely delicious, these gnocchi were an epic failure.

    I followed the directions exactly as they were written above..but by the time I took them out of the water and combined with the sauce, I had what looked like wet soggy bread. None of the gnocchi held up, and everything totally fell apart.

    This is such a bummer, because I reallly wanted this to work out. Can someone please tell me what went wrong? I'm assuming there was too much moisture in the dough... and since that's probably the case, then the recipe needs to be adjusted b/c it absolutely won't work as written.

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  • on February 01, 2012

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    I have made these a couple of times and they are delicious. I followed the recipe exactly, but served in a fresh tomato-basil. My family always made potato gnocchi, but these are tastier and lighter

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  • on January 24, 2012

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    A little lighter than the traditional potato version, but the family enjoyed them more. Tweaked them a little using parma cheese and a little garlic. Tie not to stick to recipe to make them my own.

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