If making homemade pasta seems like too much of a process, then I strongly recommend giving gnocchi a try. This rustic, dumpling-like pasta is easy to shape, requires no special equipment ...

So, it’s not surprising that I have an outsize love for shelf-stable supermarket gnocchi. Canonically, properly made gnocchi are fluffy and light, holding their shape just long enough to dissolve into ...

Gently transfer gnocchi to boiling water and cook 1-2 minutes, until floating to the top. Reserve 1/2 cup pasta water (in case you need for the sauce), then drain and serve immediately.

Potato gnocchi are best made with late autumn/winter floury potatoes. If you don’t have a potato ricer you can mash potatoes or even push them through a sieve. Boil the potatoes until tender ...

Like most pasta, gnocchi always seems best left to the experts (or tipped out of a packet). But in fact it’s much easier to make yourself than you might think. Plus, it makes use of those ...

Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs. Serve gnocchi in a similar way to pasta with a cheese- or tomato-based sauce and freshly grated parmesan.

So, it’s not surprising that I have an outsize love for shelf-stable supermarket gnocchi. Canonically, properly made gnocchi are fluffy and light, holding their shape just long enough to ...