Il Pastaio, a global leader in gnocchi production was established in 1983 and has three manufacturing locations in Italy.

Chef Pietro Leemann guides us in preparing a recipe that highlights the principles of healthy and natural cooking: potato gnocchi without flour. An evolution of the classic gnocchi that looks to the ...

An Italian-based gnocchi manufacturer will be locating its first production plant to be constructed in North America at Great ...

Learn how to make homemade gnocchi with Poppy O’Toole’s easy ... cut in half and scoop out the soft inside with a spoon, then push the potato through a fine sieve. Weigh out 250g/9oz of ...

On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces. Kid’s job: Press each gnocchi with a fork to make a ...

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.