Traditionally, gnocchi are made with potatoes and wheat flour, but in this recipe, we'll show you how to swap the potatoes ...

100g/3½oz parmesan, or similar vegetarian hard cheese, freshly grated: 100g/3½oz parmesan, or similar vegetarian hard cheese, freshly grated 150g/5oz plain flour , plus extra for flouring : 150g ...

or make some tender homemade ricotta gnocchi for dinner. From hearty pastas to sweet desserts, here are 30 of our favorite ...

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.

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 ...

For the gnocchi verdi ... the bowl and gently dump the ricotta from the sieve into the bowl. Transfer to a covered container and use within 4 days. Makes 3 cups. Recipe courtesy of Canal House ...

Place the gnocchi ... and garnish with the grated cheese. Any leftovers can be stored in an airtight container in the refrigerator for up to five days. Recipe tip: This makes a super leftover ...

Like most pasta, gnocchi always seems best left to the experts ... then remove the flesh and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour.