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Transfer the gnocchi to the prepared baking sheet and toss gently to ... Run potato flesh through a ricer or mash well with a ...

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.

Cook for a minute, then return the gnocchi to the pan and stir to coat in the sauce. Lay the shallots on top and sprinkle over the toasted buckwheat. Serve in warm bowls with plenty of parmesan.

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 ...

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 ...