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 ...

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

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.

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 ...

Gnocchi generally contains fewer carbohydrates than pasta, Derocha says. "Pasta has about 40 to 45 grams of carbohydrates in ...

We took two chefs, gave them the same ingredient, and challenged them to impress us. The results did not disappoint.

Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add gnocchi, breaking up any clumps. Cook, stirring often and adjusting heat if gnocchi start to brown too fast ...