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

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 ...

Yet gastronomically speaking, she declares, “gnocchi should be anything but lumpish.” This may be true when it comes to making gnocchi from scratch. But toss those shelf-stable lumps in oil, then ...

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.

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 ...

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.

Yet gastronomically speaking, she declares, “gnocchi should be anything but lumpish.” This may be true when it comes to making gnocchi from scratch. But toss those shelf-stable lumps in oil ...

Yet gastronomically speaking, she declares, “gnocchi should be anything but lumpish.” This may be true when it comes to making gnocchi from scratch. But toss those shelf-stable lumps in oil ...

Yet gastronomically speaking, she declares, “gnocchi should be anything but lumpish.” This may be true when it comes to making gnocchi from scratch. But toss those shelf-stable lumps in oil ...