Contrary to popular belief, gnocchi isn’t actually pasta. In fact, it’s a small dumpling made out of potatoes. In this recipe, not only do they help to thicken the potato soup, but they add in ...

This skillet gnocchi calls on all the comforting flavors of potato leek soup, but in pasta form (maybe the best form to be?). Gnocchi—our leading star—stands in for the classic potatoes and ...

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 ...

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 ...