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 ...

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.

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 ...

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 ...

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.

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 ...

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 ...