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.

However, when I’ve made this meal in the past ... diced 2 x 400g cans chopped tomatoes 1 tsp caster sugar 600g fresh gnocchi 125g mozzarella ball, cut into chunks small bunch of basil torn ...

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 ...

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 ...

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 ...