For the gnocchi, put the potatoes in a large saucepan of cold ... asparagus and peas for 5–8 minutes, or until the vegetables are just cooked through. Stir in the lemon zest and juice.

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.

Daniel Canzian, a young chef who was a student of Marchesi and now runs his eponymous restaurant in Milan, has prepared for ...

We're all encouraged by health professionals to enjoy more vegetables - at least five servings a day. However, several younger members of my family screw up their noses at asparagus and broccoli.

But a serving of pasta does have a little bit more protein than gnocchi. For a starchy vegetable, whole potatoes contain a good amount of fiber: about 4 grams. So, you might assume that potato ...

On a rimmed baking sheet, bake the potatoes for 1 hour ... Cut the rope into 1-inch pieces and transfer the gnocchi to the prepared baking sheet. Repeat with the remaining dough.

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 ...

La Première passengers can savor a maki-style seabass with champagne sauce, potatoes with shiso flowers and fresh cheese ...