Depending on the region of Italy you find yourself, gnocchi may or may not be made with eggs. But when working at home, ...

Place in a large bowl, season with salt, stir in the egg, add the flour and mix to form a dough ... gnocchi are coated in the butter sauce, and then serve immediately. In May 2013 this recipe ...

Refrigerated gnocchi gets a quick sauté in the skillet before getting the cacio e pepe treatment with a peppery Parmesan and Pecorino cheese sauce.

This creamy soup takes the creaminess of potato soup and adds shredded chicken and bacon for a darn good soup. The best part?

Overmixing the dough will make the gnocchi heavy and tough ... Transfer to a covered container and use within 4 days. Makes 3 cups. Recipe courtesy of Canal House Cooking Volume No. 7: La Dolce ...

Working with one segment at a time, roll it down back of small fork so that tines make ridges on surface of dough. Transfer gnocchi to prepared baking sheet; cover with kitchen towel; refrigerate ...

Repeat with the remaining dough. Roll each gnocchi against the tines of a fork or gnocchi paddle to make ridges. Cover the gnocchi with plastic wrap and refrigerate until firm, about 20 minutes.

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 ...

Shelf-stable gnocchi shines — in all its ... Genevieve flavors this glorious recipe with passion fruit pulp or purée, which you can make from the fruit or buy frozen. But I’ll often use ...

Step 2: Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a ...

I go the sheet-pan route in this recipe, roasting gnocchi alongside Italian sausages (you can use pork, poultry or plant-based) and sweet bell peppers to make a rich, savory one-pan meal.

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 ...