What does a bowl of gnocchi in a fancy winery restaurant have to do with a girl resting her head on a pillow stuffed with ...

Recommended to me in regards to my flavor preferences (heavy, creamy, salty), the entrée — aptly named the Stuffed Gnocchi — was nothing short of a personal-specific gastronomic dream.

Grease a Swiss roll tin or baking dish with olive oil.

I love to serve this mushroom ragu with store-bought gnocchi, but it’s delicious with ... stirred into orzo or spooned over plates of cheese-filled ravioli. However you choose to serve it ...

For the gnocchi, preheat the oven to 170C/340F/Gas 3½. Rub the potatoes in the oil, then pile the rock salt in the centre of a baking tray and place the potatoes on top. Bake in the oven for 1½ ...