Foodies in Italy have been shaping potatoes into gnocchi since at least the 1600s. But, to truly ascertain the origin of these little dumplings, it's necessary to trace the potato's arrival in ...

Il Pastaio, a global leader in gnocchi production was established in 1983 and has three manufacturing locations in Italy. “The opening of this plant is certainly an important step for Il Pastaio ...

Vegetali: mixed vegetables and basil. You can even get homemade stuffed gnocchi. Everything is made fresh in-house and you can also find other Italian classics on the menu.

Gnocchi, best described as little morsels of ... most of which you’re likely to have at home. Usually I use Italian ‘00’ flour (which is a very finely milled flour) as it makes the best ...

Shelf-stable gnocchi, on the other hand, are compact and firm, more like what the Italian word gnoccho originally meant, as Marcella Hazan will tell you. In what has become a bible of Italian ...

Il Pastaio, a global leader in gnocchi production was established in 1983 and has three manufacturing locations in Italy. “The opening of this plant is certainly an important step for Il Pastaio ...

“Spice things up by going heavy on the crushed red pepper flakes or by using spicy Italian sausage instead of sweet.” 1. Bring a large pot of salted water to a boil. Add the gnocchi and cook ...

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.

Cover pan with foil and transfer to oven to let chicken cook through and stay warm while you make the bechamel and gnocchi. Make the bechamel: In a small, heavy-bottomed saucepan set over medium ...