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.

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

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.

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

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.

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 ...

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 ...

Delightfully chewy gnocchi, often made with potatoes, is considered both a type of pasta and a type of dumpling — depending on who you ask. Can it also be a healthier, more nutritious ...