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

Gnocchi, best described as little morsels of ... most of which you’re likely to have at home. Usually I use Italian ‘00’ flour (which is a very finely milled flour) as it makes the best ...

You might already know that some Italians use baking soda, rather than sugar, in their tomato sauce to make it less acidic, or that they sometimes use far more water than you’d expect for their ...

Thousands of Italians migrated to Australia in the 1950s and 60s, bringing with them new ways to eat drink and grow food. A ...

Tasting Table conducted a side-by-side comparison of 14 Trader Joe's frozen pastas and ranked them according to taste, ...

Gnocchi is a potato based dumpling originally from Italy but popular all over the world. Nikhil and Natasha cook up a version of this dish in fresh pesto sauce.

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.