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

In a large mixing bowl, whisk together the chipotle paste, olive oil and the juice of one half of the lime to make a paste. Toss the gnocchi, peppers, onion and a generous seasoning of salt in the ...

Adult’s job: Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto. Add another batch of gnocchi to the pan of water and repeat until ...

Allow to drain on paper towels when done. Divide gnocchi into bowls, tear the mozzarella into large pieces and add to the bowls. Add the sliced pickled walnuts, grated pecorino and a generous ...

For the gnocchi verdi, mix together the spinach, ricotta, butter, parmigiano, and eggs with a rubber spatula in a large bowl. Season with nutmeg, salt, and pepper. Sift the flour through a sieve ...

Add gnocchi, parsley and remaining dressing to bowl with salad and toss to combine. Transfer to a serving platter or individual plates and serve immediately.

In a bowl, combine the hot potato purée with the flour, egg yolks, 6 tablespoons Parmigiano, and a pinch of salt; mix briefly with your hands until combined. Place the gnocchi dough on a counter ...