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 ...
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 ...
While gnocchi is practically synonymous with Italy today, the iconic dish is actually a byproduct of global exploration and ...
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.
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 ...
Gnocchi generally contains fewer carbohydrates than pasta, Derocha says. "Pasta has about 40 to 45 grams of carbohydrates in ...
Rather than boil the gnocchi, I’m taking a cue from recipe developer Ali Slagle, who popularized the technique of crisping up store-bought gnocchi on a sheet pan (or skillet). I love this method ...