But if you are batch cooking and making a large portion of gnocchi, the best way to store them is to cook them first and then ...

This gnocchi recipe is a tricolor special, made with saffron cream sauce tht is poured atop. Bring large pot of salted water to boil. Add dumplings cook for 3 to 5 minutes until gnocchi have risen to ...

The best way to go about this sauce is to pan-sear ... Thinly sliced mushrooms that keep their shape are a good match for the ...

Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs. Serve gnocchi in a similar way to pasta with a cheese- or tomato-based sauce and freshly grated parmesan.

I think the closest thing to a eureka moment that I’ve ever had—the full Looney Tunes lightbulb shining over my noggin—was when I learned that boiling wasn’t the only way to cook gnocchi. When I was ...

To bring gnocchi into the realm of quick and satiating weeknight dinners, home cooks have found ways to simplify the ... textural success lies in how you cook it. The back of the package shares ...

Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce.

Potato gnocchi are not difficult to make — just make sure your potatoes are floury in texture with not a hint of waxiness. Potato gnocchi are best made with late autumn/winter floury potatoes.

Just because gnocchi is made from potatoes doesn't automatically make it a healthier choice than pasta. In fact, in many respects, the two foods are largely equivalent. Both gnocchi and pasta are ...