Traditionally, gnocchi are made with potatoes and wheat flour, but in this recipe, we'll show you how to swap the potatoes ...

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 ...

100g/3½oz parmesan, or similar vegetarian hard cheese, freshly grated: 100g/3½oz parmesan, or similar vegetarian hard cheese, freshly grated 150g/5oz plain flour , plus extra for flouring : 150g ...

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 ...

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.

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 ...

To bring gnocchi into the realm of quick and satiating weeknight dinners, home cooks have found ways to simplify the recipe with ricotta or even cottage cheese for a protein punch. But when you ...

To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish with the grated cheese. Any leftovers can be stored in an airtight container in the refrigerator for up to five ...

THE PUMPKIN GNOCCHI ... FOR THE RICOTTA AND RAGU LASAGNA ROLLED AND SLICED, SHAPED LIKE A PINWHEEL. WE ALSO HAVE A RED FOX PARM, WHICH IS STUFFED WITH PROSCIUTTO, FONTINA CHEESE AND THEN HAS ...