Unfortunately, I've never had the pleasure of trying gnocchi from an Italian restaurant. Maggiano's, Buca di Beppo, Olive Garden—been to them all numerous times and I'm not even sure if they sell gnocchi, honestly. Probably better off trying it from a mom and pop's place rather than any of those chains, anyway. I would have sampled it long ago if someone would have drawn my attention to it.
But as far as I can recollect, the only gnocchi I've ever had has been from Trader Joe's. Frozen grocery store fare is the extent of my experiential knowledge of the subject. To wit, I'm no expert. Sonia's got a slightly better reference point since she's had a gnocchi dish or two in some elegant Los Angeles eatery, the name of which escapes her, before we ever met.
At this fine, nameless Italian establishment, she recalls the gnocchi being "puffy," "fluffy," and nearly "airy." She thinks it tasted and felt primarily potato-based, possibly with some egg. The pasta here, while it does contain potato, is doughy, dense, and slightly chewy. The primary ingredient is durum wheat semolina. It's not unappetizing by any means. It's certainly not "rubbery"—nor would we use the word "gummy." Chewy? Yes. A little.
In my relative ignorance, I happily chomped away on the dish, thinking the texture was just fine. It wasn't hard to overlook its imperfections, because the cheese sauce stole the show. It wasn't an intense flavor, but it was complex, creamy, and savory. If you like fancy Italian cheeses, this easy-to-prepare pasta dish is worth a looksee just to sample a bit of this gourmet gorgonzola.
If only because of my subliminal repulsion to fungi, I probably would have enjoyed the cheese significantly less had I been cognizant of the fact that gorgonzola is a type of "blue cheese," i.e., it's made with veins of blue-green mold growing through it. There's no indication of its mold-factor when looking at the odd, angular chunks of frozen cheese that come in this bag. They're just a solid, creamy off-white.
Since the cover art on the packaging does approximate the actual look of the final product—minus those weird dark flecks of god-knows-what on top, I opted to show you what it looks like straight out of the freezer. Those big bricks melt and seamlessly coat each piece of gnocchi by the end of the preparation process.
Tasty cheese. Pasta that doesn't exactly melt in the mouth. Super easy prep. $2.99. We're looking at about four stars from me on Trader Giotto's Gnocchi al Gorgonzola. Put Sonia down for three and a half.
Bottom line: 7.5 out of 10.