ciaodamax (August 15, 2008 at 10:05 am)

before u make gnocchi u must wait the patatoes is cold this is secret for make soft gnocchi Trieste recipt

CENNSO (July 21, 2008 at 12:37 am)

Not bad considering the entire video was comprimsed entirely of still images, albeit panning. One addition I'd like to add is rolling the bite sized gnocchi along the tines of a fork. The dimple it makes from your thumb on one side, and the grooves it makes from the tines on the other side help catch and retain the sauce that it is in.

cadolantroto (June 6, 2008 at 2:46 am)

i LOVED this video! thank you so much! i think i will make this tomorrow for supper. mmm...thank you! this was so fun and easy to understand :-)

bluedingoe (April 18, 2008 at 3:15 am)

Fantastic recipe, I made it last night and the gnocchi melted in the mouth. Definitely no need to score them as long as you stick to the instructions: use just a little flour, keep a light hand and cook them fresh.

spinningplates78 (March 19, 2008 at 4:09 pm)

Yeah, he must be CRAAZZY!!

clamarclu (February 7, 2008 at 9:59 am)

How dogmatic! You two really need to lighten up. I prefer my gnocchi smooth, then the sauce only coats them thinly and the flavour is more delicate. But feel free to score them if you want.

killyourinternet (January 30, 2008 at 3:53 pm)

great reminder , man. It is so important to score the gnocchi..i'm shocked that they left this out...this video needs to be edited...they left out a crucial procedure!

pepeYjuana (January 18, 2008 at 4:59 pm)

The sauce looks really good!

cookinggayguy (November 11, 2007 at 3:28 am)

ARE YOU NUTS, you forgot to score them so that the inside cooks!! Ive been making gnocchi for 20 years

clamarclu (October 26, 2007 at 11:28 am)

Thanks, nice to be appreciated!