Ricotta and cottage cheese share many similarities ... and potatoes. But if you've made gnocchi at home (or attempted it) you know that they can be fussy. The potatoes need to be riced, the ...

Technique tips: Make sure to salt your water and that the water is brought to a rolling boil. When cooking the gnocchi, let them float to the top and stay at the top for a second before fishing ...

Divide the gnocchi between flat soup bowls and spoon the warm sage butter on top. Season with salt and pepper and a shower of parmigiano. Fresh Whole Milk Ricotta: We make ricotta all the time.

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.

Gnudi are a type of gnocchi made with ricotta and a sprinkling of Parmesan for flavour. They need to be left in the fridge for at least eight hours before cooking. Place the ricotta in a large ...

A "dream dish" is how she describes this ricotta gnocchi. "Gnocchi ought to be like soft little pillows of pasta, eager to soak up whatever sauce we throw at them. Try these little beauties made ...

Chef Michael White joins TODAY to share some celebratory recipes for the holiday overlap of Christmas and the first night of Hanukkah that your family will absolutely love: ricotta gnocchi and ...

There hasn’t been this much fuss made over a ricotta dumpling since April Bloomfield unleashed the great gnudi craze on Manhattan exactly a decade ago. And why not? The gnocchi at this posh ...