While gnocchi is practically synonymous with Italy today, the iconic dish is actually a byproduct of global exploration and ...

Other: Have you ever tried making potato gnocchi at home? With our recipe you will get a perfect consistency, just like the ...

There’s something magical about a steaming bowl of soup on a chilly evening. The way it warms your hands, fills the ro ...

Is gnocchi a healthier alternative to pasta? Not necessarily, dietitians say. They're both rich in carbs. But there are some ...

If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds.

Delightfully chewy gnocchi, often made with potatoes, is considered both a type of pasta and a type of dumpling — depending on who you ask. Can it also be a healthier, more nutritious ...

Potato gnocchi are not difficult to make — just make sure your potatoes are floury in texture with not a hint of waxiness. Potato gnocchi are best made with late autumn/winter floury potatoes.

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.

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 ...

Shoulder of lamb is the flavour of the month and pairing it with gnocchi makes it comforting but not too filling.