FYI Gnocchi can be frozen for up to two months
Hannah | 10.12.06 - 5:16 pm | #

I never had gnocchi (or even heard of it for that matter) until my freshmen year of college (2 years ago). And now I LOVE it- but of course I've basically only had the prepacked kind from Trader joes. I can't wait to try your sweet potato version- what a great idea! Thanks for the tips on making it!

-Teresa
I love how you served it with pesto!
Teresa | Homepage | 10.12.06 - 7:32 pm | #

Hi!

Great recipe! But I have a tip for you for working with sticky dough - instead of trying to use too much flour (which will ultimately effect your finished product) wet your hands - or spray them with cooking spray - go 'with' the dough - not against it! Hope this helps! If you have any questions - feel free to e-mail me!
Have a great day!
Thegroovybaker | 10.28.06 - 12:00 pm | #

Hey, thanks for the tip, you groovy baker you! I will keep that in mind next time I make these (and there most DEFINITELY will be a next time =)....
Lindy Loo | 10.30.06 - 4:45 pm | #

I tried your recipe last night and got rave reviews. Sauteeing the gnocchi was a great idea as a finishing step. We substituted pecans for the walnuts and pumpkin seeds, included a few sprigs of sage in the pesto, and added a bit more salt and some nutmeg to the gnocchi dough. Thanks!
moira | Homepage | 09.20.07 - 11:33 am | #

Oh yay! I'm so glad to hear that! And it also reminds me that I need to make this again soon, since autumn's upon us already... =)
Lindy Loo | 09.20.07 - 11:56 am | #