I f making homemade pasta seems like too much of a process, then I strongly recommend giving gnocchi a try. This rustic, ...

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

Have ready the chilled gnocchi dough, two teaspoons ... Transfer to a covered container and use within 4 days. Makes 3 cups. Recipe courtesy of Canal House Cooking Volume No. 7: La Dolce Vita ...

These little potato dumplings are nothing like the dense dough balls you ... simple tomato sauce. Making gnocchi from scratch ...

Soft, Fluffy, & Full Of Flavor ...

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 ...

Roll out 1 piece of the dough into a 3/4-inch-thick rope. Cut the rope into 1-inch pieces and transfer the gnocchi to the prepared baking sheet. Repeat with the remaining dough. Roll each gnocchi ...

It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all ...

Slowly add the flour and mix the dough until combined ... and with a sharp knife cut them into 1⁄2-inch lengths. Flatten each gnocchi gently with the tines of a fork. Heat the oil over medium ...

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 ...

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 ...

Adding crispy sheet-pan gnocchi makes for an easy, texturally delightful one-pan meal in this recipe from Melissa Clark. By Melissa Clark Maybe it’s because I grew up on small, chewy matzo balls ...