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.

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 ...

I have become fascinated with gnocchi. Why? I don’t know. My preoccupation with gnocchi, like my compulsion to work inscrutable Victorian crochet patterns and grow wild toadflax from seed, is a ...

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 ...

Delicious, non-daunting, foods that taste seriously good. This gnocchi is done in under 30 minutes thanks to the quick boiling time of the little dumplings, and the sauce takes some help from ...

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 ...