Chef Pietro Leemann guides us in preparing a recipe that highlights the principles of healthy and natural cooking: potato ...

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.

Have you ever tried making potato gnocchi at home? With our recipe you will get a perfect consistency, just like the ones Italian grandmas used to make for Sunday lunch. The preparation is very ...

Learn how to make homemade gnocchi with Poppy O’Toole’s easy step-by-step method, achieving light and fluffy results every time. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for ...

Potato gnocchi are not difficult to make — just make sure your potatoes are floury in texture with not a hint of waxiness. Potato gnocchi are best made with late autumn/winter floury potatoes.

A comforting plate of gnocchi is a simple dish, but it's surprisingly easy to make mistakes when adding the flour. Here are ...

Pierce the potatoes all over with a fork ... In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.

Gnocchi, best described as little morsels of potato pasta, is much easier and quicker to make than you might think. It only uses a handful of ingredients, most of which you’re likely to have at ...

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 ...

Shoulder of lamb is the flavour of the month and pairing it with gnocchi makes it comforting but not too filling.