To make the potato gnocchi without flour, first prepare the gnocchi dough: boil the potatoes starting from cold water for 30-40 minutes depending on the size (1). To check if they are cooked ...

Gnocchi, which is an Italian pasta that uses potatoes in its dough instead of just flour and egg, and Tteokbokki, a Korean ...

With a spatula, mix it just enough to incorporate the flour. Overmixing the dough will make the gnocchi heavy and tough. The dough will be soft and a little sticky, that’s fine. Refrigerate in a ...

I learned from my past pasta making experience to pay attention to the feel of the dough as I worked flour into it. Too much kneading and too much flour will result in dense inedible gnocchi ...

Place the gnocchi dough on a counter dusted with flour, and take a small piece of dough and roll it between the palms of your hands to form a cylinder about 1/2 inch in diameter. Cut the gnocchi ...

Add extra flour sparingly – you want enough to hold the dough together, but not so much that the gnocchi become dense and heavy. o Make the dough with still-warm potatoes. This encourages the ...

It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all ...

Cover pan with foil and transfer to oven to let chicken cook through and stay warm while you make the bechamel and gnocchi. Make the bechamel: In a small, heavy-bottomed saucepan set over medium ...

Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about 2.5cm/1in long. You can leave them ...