When temperatures drop, the best thing to do is to go home and prepare a good meal. We have found the perfect recipe for ...

To finish the gnocchi, put the mushrooms back in the pan over a medium heat and add 100ml sherry. Let it bubble for a minute, then add salt, black pepper and the cream. Cook for a minute ...

The uncooked gnocchi can be frozen for 2 weeks. The mushroom ragù can be refrigerated overnight; add a little water when reheating.

Reduce heat to medium-low. Stir in heavy cream, miso, Dijon, and 1/2 cup reserved pasta cooking liquid until evenly combined. Add cooked pasta, mushroom mixture, and 1/2 cup reserved pasta cooking ...

There’s a reason why mushroom vol-au-vents – crisp, golden puff pastry with a creamy filling – will always be popular: they’re delicious! Serve them as a first course or light lunch – or ...

Using potato gnocchi instead of the more traditional sliced potato turns this frittata into a one-pan wonder, simple enough for busy weeknights. The gnocchi will be pillowy-soft, but will harden ...