Foodies in Italy have been shaping potatoes into gnocchi since at least the 1600s. But, to truly ascertain the origin of these little dumplings, it's necessary to trace the potato's arrival in ...

Gnocchi, best described as little morsels of ... most of which you’re likely to have at home. Usually I use Italian ‘00’ flour (which is a very finely milled flour) as it makes the best ...

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.

Aldo Ortado, who partecipated in Masterchef Australia 2018 revealed us all of his grandmother's secrets in the art of gnocchi ... and decided to make food and Italian cuisine his mission in ...