You can buy sweet potato gnocchi at Trader Joe's. Quick, quick, and delicious. I service with flavored chicken sausage on the side.
has potential. spinach, sweet potato and mushrooms are great together. however, benefit removed by adding refined ingredients (flour, oil, butter, sugar).
I've made this for Thanksgiving the past two years. It has been met each time with rave reviews. Simply delicious.
Yummy. I made this much quicker then the estimated time. I think the recipe is counting ricotta draining. I looked at the suggestions and reduced the broth and onion mix before adding spinach. Sherry to the mushrooms adds a nice element, dried thyme while cooking and fresh after very good. Lightly fried yum. I used white whole wheat which I thought was going to be a mistake, but worked well with the flavors. Besides the ricotta I think it took me 1.5 hours. You could probably buy precut sweet potatoes and cut a liitle more time.
Really great. Skipped frying the gnocchi for less fat. The stock needed to be reduced down more than this, but just took a little time. Our toddler liked the gnocchi plain, too.
I made the whole recipe as indicated (it DOES say 3 hours!), reducing the salt. I found I needed MORE flour to get the dough less sticky and easy to work with. I used 1/2 cup of seminola in addition to the 3 cups plus of flour. I made the sauce separately. I cooked only two portions of the gnocchi, and spooned some of the sauce over them in the skillet. I then froze the rest of the gnocchi, and then the sauce separately in portioned bags for eating later. I would definitely make this again for a crowd (if I had the time) it was just WONDERFUL. My only complaint was the sauce needs a little thickening, I think, or just less broth.
This was my first attempt making gnocchi, & I was very pleased with the result. It is certainly not your 30 minute meal, but the taste of the gnochhi was exquisite. Used less flour than called for, & floured the rolling board to keep them from sticking. Next time I will spend more time developing the sauce, as I thought the wild mushrooms could have been showcased more.
This dish was excellent. I agree that it was time consuming but if you have the time and patience it really does come out wonderfully! I halved the dish and still had leftovers for another dinner as well as freezing some extra gnocchi. I also served the dish with the flaky feta tart and herb roasted chinese long beans as suggested in the issue. It was a wonderful dinner!
Great entree for meatless holiday meal, but time consuming. Made exactly as indicated (except cut recipe in half for meal for 4 with two side dishes) but needed less flour for gnocchi dough.
This was my first time making gnocchi. I suppose because we're using sweet potatoes they have a chewier texture than gnocchi made with starchier potatoes. The dish came out to be pretty delicious. Everyone seems to like it, but it was a lot of work! I made the amount of gnocchi the recipe calls for and it took me about 4 hours, working in my cramped little kitchen. However, it was way too much for me and my family so I only made half with the broth and vegetables. The rest are in my freezer. I added toasted pecans to lend some variety in texture.
I was very disappointed making this dish. I made it for my husband's birthday, and am very sorry. The Gnocchi took FOREVER to make, and was doughy and tasteless considering all the ingredients that are required to make it. I sadly had to waste so much food, and throw away the Gnocchi that we did not eat since It was hardly palatable. The broth consisting of the mushrooms, ect was very tasty, and would be good with chicken instead.
I found this very labor intensive. It did turn out well and my guests really liked it. I wonder if leaving out the browning would make much difference.
This was a lovely dish. Not as difficult or time consuming to prepare as 3 hrs implies. Halved it for 4 served with lamb skewers and didn't have any trouble finishing every last bit. Used chantrelles as they're inexpensive in the NW in the fall. Yummy!!