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.

Alice Zaslavsky is the host of A Bite To Eat with Alice, weeknights at 6pm on ABC TV and anytime on ABC iview. Alice is the resident culinary correspondent for ABC News Breakfast and ABC Radio, a ...

A foil or paper parcel of salmon, green beans, sun-dried tomatoes, olives and couscous. Use green beans and salmon straight from the freezer for ease. What could be simpler and more delicious?

This rice recipe is anoth... A measuring jug is vital when cooking rice as it is always measured ... They can be served with a fresh tom... This gnocchi is made with semolina instead of the usual ...

large Eggs, Baking powder, baby Spinach, shredded, pitted kalamata Olives, halved, olive Oil, red Onion, cubed, spicy Chorizo Sausages, sliced, Tomatoes, cubed, dried ...

This creamy one pot gnocchi bake is best served right away. Enjoy this delicious dish hot alongside a glass of chianti. This recipe was republished with permission from Romy London. We know it can be ...

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 ...

I love to serve this mushroom ragu with store-bought gnocchi, but it’s delicious with any and all forms of pasta. It can be twisted with long noodles like spaghetti, stirred into orzo or spooned ...

Michael Cimarusti, executive chef and owner of award-winning Michelin-starred Los Angeles restaurant Providence, was ...