Customer Review

Reviewed in the United States on November 13, 2019
We have always loved gnocchi. Even as accomplished cooks, it has remained somewhat of an enigma—a special Italian restaurant meal to savor that we had never seriously considering making ourselves. A recent night out with an exceptionally memorable gnocchi dish with lobster, shrimp, peas, and a tomato cream sauce changed that. My wife did a search for “gnocchi making” and found this simple gem. Our new Fantes board is very compact so no worries about finding cabinet space.

TEXTURE:
We’ve already learned to not keep the pasta too moist or it will stick. With sufficient practice and pliable not too moist dough, we’re doing it! You are making a light dumpling of potato and will want to practice to work toward a smooth, soft, and silky texture.

WILL ANY OLD TYPE OF SPUD BE FINE?
Nope. We are using Yukon Gold valued by Italian chefs. Superb. Bake them. Boiling makes for moisture issues and a big hassle.

FLOUR TYPE?
We’re using King Arthur all purpose with good results. Go easy on the quantity.

IS CLEANUP A PAIN IN THE GNOCCHI?
Cleanup is not difficult but will take a bit of time to scrape through the grooves that still have a bit of dough on them.
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4.7 out of 5 stars
4.7 out of 5
8 customer ratings
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