When it comes to Italian food, there’s something magical about the way simple ingredients come together to create bold, ...

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.

Chef Michael White joins TODAY to share some celebratory recipes for the holiday overlap of Christmas and the first night of ...

Season to taste. Keep hot until ready to serve. Meanwhile, for ricotta gnocchi, using your hands, mix ricotta, flour and parmesan in a large bowl until just combined. Add egg; mix until incorporated.

By removing potatoes from the equation and swapping in cottage cheese for ricotta, your once-decadent gnocchi dish transforms into a protein powerhouse. Although a low-fat cottage cheese will ...

A perfectly cooked steak deserves equally delicious sides to make your meal unforgettable. Whether you prefer creamy, crispy, ...

Line a colander with a lightly dampened cheesecloth (or three to four layers of clean paper towels). Carefully scoop the curds into the cheesecloth and let the ricotta drain. This homemade ricotta ...

The great thing about gnocchi is that you can toss the little potato dumplings straight into the pan without boiling them ...

I’m far from the first person to suggest a quick pasta dinner for busy weeknights, but our Skillet-Toasted Gnocchi with Peas is the recipe I turn to when I’m too tired to cook, and too impatient to ...

This gorgeous (almost foolproof) tart is an easy weeknight dinner but will also shine for summer lunches and picnics. Using a mixture of different coloured cherry tomatoes will add extra visual appeal ...

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 ...