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.
Creamy ricotta and doubanjiang are the stars of the show in this twist on Bolognese. Want 20% off at THE ICONIC? Sign up for the latest recipes, restaurant news and travel inspo from Gourmet Traveller ...
In this easy one-pan dish, the duo roasts with chewy, crispy gnocchi before being tossed with arugula and a balsamic-mustard dressing. Great on its own or served alongside a larger main like roast ...
Add butter and sage, chives, or basil, keeping the pan moving to emulsify the butter into the water. Toss the gnocchi until sauce begins to look creamy. Remove from the heat, add pecorino, and serve.