I forgot something ... after you roll the potato mixture into ropes, you then cut them into 1-2" pieces. (then continue as before) Sorry ... recipe writer is not my calling!

Sounds good I will try these. Sure my family will like them. We Southerns like dumpling.

we cook dumplings drain put in cassroll dish mix cottage cheese soften sliced in butter ten put over top bake 350 for 30 min.just made my self hungry

onions

lynneander
do you have a favorite sauce that you make to go over the gnocchis? Can you share your recipe if you do. Thanks.

had to laugh when I saw this - I remember the first time I had "chicken and dumplings" down South and got large, wet disgusting noodly things--- yeccch! Dumplings are supposed to be light and fluffy!! I don't know what you call that other mess, but it ain't dumplings in my book!

Thank you so much for asking! Actually there are a few sauces that I like. The first one is by Mario Batali ... Saute 3/4C diced onion and 4 gloves minced garlic in olive oil until softened and golden (about 5 minutes). Add 1/2 shredded carrot and saute for another few minutes. Add 1T dried thyme. (here is where I change it) I used about a dozen roma tomatoes, but I believe the recipe calls for 2 (large) cans of tomatoes. Cook for about 30 minutes over low heat. Taste for seasonings, add salt and pepper if necessary. This one has a different taste, especially with just the thyme and the fresh tomatoes. DH likes it very much!

The other one takes a little longer, but is very good. Dice 2 carrots, 2 celery and 1 onion and saute in olive oil until golden. Add salt. Add 1 pound each ground beef and ground pork and saute until meat is browned. Add 1C red wine (a wine that you would drink as well) and cook until the wine evaporates. Add 2 cans (large) tomatoes and 1T of tomato paste. Cook for at least 45 minutes over low heat. Adjust seasonings if necessary.

Have fun ... and I know your house is going to smell fantastic!!

thanks I'll have to give these recipes a try

We have a garden every year and have tons of tomatoes, I freeze the tomatoes to use all winter. If they are small to medium size I just freeze them whole (I do not peel or seed them) if they are large I cut in half or quarters. I use them all winter long in sauces, chili, soup and if I need to make marinara sauce. If you do not like the skin you can defrost and run thru the food processor.

Dumpling are light and fluffy.
What you got was pastry, I call them"not knowing how to cook good dumplings". In teaching my g-daughter to cook I told her you have to know how to cook fluffy dumpling and biscuits, good rice and perfect ice tea. The remainder you can learn as hyou go,