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

It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all ...

So, of course, Alice took that and ran with it to create this delicious homemade gnocchi recipe. This recipe appears in A ...

On a clean work surface, sprinkle a little extra flour and roll out the dough ... all the gnocchi are coated in the butter sauce, and then serve immediately. In May 2013 this recipe was costed ...

Have ready the chilled gnocchi dough, two teaspoons ... Transfer to a covered container and use within 4 days. Makes 3 cups. Recipe courtesy of Canal House Cooking Volume No.

While gnocchi is practically synonymous with Italy today, the iconic dish is actually a byproduct of global exploration and ...

With our recipe you will get a perfect consistency ... hands until you obtain a soft dough and form a loaf (the potato gnocchi dough needs to be worked a little). Dust the pastry board with ...

Place the gnocchi dough on a counter dusted with flour, and take a small piece of dough and roll it between the palms of your hands to form a cylinder about 1/2 inch in diameter. Cut the gnocchi ...

Making gnocchi is not scary at all and it is amazingly satisfying to watch it float to the surface of the boiling water when the dough is transformed. Make plenty and put some in the freezer ...