Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce.

From Big Mamma Cucina Popolare: Contemporary Italian Recipes by Big Mamma (£27.95, Phaidon), out now Rukmini Iyer’s crispy gnocchi with roasted peppers, chilli, rosemary and ricotta Rukmini ...

These baked gnocchi recipes are about to become your go-to ... Add diced chorizo or spicy Italian sausage with the onions and aubergine (eggplant). Or add some chilli, olives, capers or anchovies ...

Get ready for the ultimate (healthy) comfort food! Chef Tommy Paterson of The Elford shows you how to make herb and ricotta ...

In ancient Rome, gnocchi were made with semolina or wheat flour mixed with water. These primitive forms were basic but ...

Actually, being Italian dumplings might be one of ... as little as ¼ cup of flour for every 1 pound of ricotta, while gnocchi recipes contain around 1 cup of flour for every 1 pound of potatoes.

Local chef Tommy Paterson has spent countless hours in the kitchen perfecting his gnocchi recipe and can’t get enough of Italian “comfort ... his specialty Herb & Ricotta gnocchi dish along ...