1. Preheat the oven to 425 degrees F. In a large mixing bowl, add the gnocchi and mushrooms. Drizzle two tablespoons of olive ...

Tip the gnocchi into a bowl of just-boiled water, and leave to blanch for 2 minutes, then drain and run under cold water to cool. Put the gnocchi into a large bowl with the chopped peppers ...

Cut each length into 1-inch segments, and set aside. Bring a pot of salted water to a boil, and add the gnocchi in batches. Cook until they float to the surface, then remove them with a slotted ...

I think the people who decide the serving amounts on packaging must eat like birds. I picked up a packet of gnocchi in the ...

This indulgent gnocchi dish, unusually spiked with Sichuan peppercorns, is perfect for a late summer or early autumn all-in-one dinner – addictively good. Preheat the oven to 200C/180C Fan/Gas 6.

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add gnocchi, breaking up any clumps. Cook, stirring often and adjusting heat if gnocchi start to brown too fast ...

Susan Ford, a commenter, is telling the truth: Crispy gnocchi are basically Tater Tots. Store-bought, shelf-stable gnocchi are best appreciated when seared until their outsides are crisp and their ...

Cook for 4–5 minutes, or until the bacon is crispy. Remove from the pan with a slotted spoon and drain on kitchen paper. Cook the gnocchi in a large pan of boiling water according to the packet ...

Layers of tender chicken, ham, creamy sauce, and melted Swiss cheese are topped with a crispy breadcrumb crust ... Warm up ...

Take your weeknight dinners up a notch with this quick and elegant Pan-Fried Gnocchi with Lemon Brown Butter Sauce. Think crispy, golden gnocchi tossed in a nutty, rich brown butter infused with ...

Cut each length into 1-inch segments, and set aside. Bring a pot of salted water to a boil, and add the gnocchi in batches. Cook until they float to the surface, then remove them with a slotted ...