By removing potatoes from the equation and swapping in cottage cheese for ricotta, your once-decadent gnocchi dish transforms into a protein powerhouse. Although a low-fat cottage cheese will ...

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.

When cooking the gnocchi, let them float to the top and stay at the top for a second before fishing them out to make sure they're not gummy. You can cook the gnocchi then put them into ice water ...

Season to taste. Keep hot until ready to serve. Meanwhile, for ricotta gnocchi, using your hands, mix ricotta, flour and parmesan in a large bowl until just combined. Add egg; mix until incorporated.

Gnudi are a type of gnocchi made with ricotta and a sprinkling of Parmesan for flavour. They need to be left in the fridge for at least eight hours before cooking. Place the ricotta in a large ...

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

A "dream dish" is how she describes this ricotta gnocchi. "Gnocchi ought to be like soft little pillows of pasta, eager to soak up whatever sauce we throw at them. Try these little beauties made ...

There hasn’t been this much fuss made over a ricotta dumpling since April Bloomfield unleashed the great gnudi craze on Manhattan exactly a decade ago. And why not? The gnocchi at this posh ...

But a modest fistful of gnocchi doesn’t constitute a proper dinner, does it? This is exactly the sort of nonsense you get with ravioli. One packet of spinach and ricotta is always supposed to ...