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.

He also suggested using a ricer for making mashed potatoes, too. Once all of the gnocchi ingredients are added, you want to make sure the dough is “pliable” but not too wet. Fans of Gordon ...

There are many ways to upgrade instant mashed potatoes, from making them richer with dairy to incorporating extra garlic. But the pantry staple is much more versatile than you might assume when it ...

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 ...

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.