Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce.

There’s something truly special about homemade pasta. It’s not just food—it’s comfort, tradition, and creativity all r ...

Gnudi are a type of gnocchi made with ricotta and a sprinkling of Parmesan for flavour. They need to be left in the fridge for at least eight hours before cooking. Place the ricotta in a large ...

Tip the gnocchi into a roasting tin along with everything except the ricotta. Mix well – make sure you’ve used a tin big enough for everything to fit in one layer. Transfer to the oven and ...

Mix ricotta, eggs, flour, olive oil and salt in a bowl ... Cut each strip into 1-inch pieces. 4. Using a fork or gnocchi board, roll each piece to make the ridges. 5. Refrigerate until ready to cook ...

A wonderful and easy to make gnocchi recipe that everyone can enjoy - created by ... In a bowl, mix the potato, ricotta, grated nutmeg, hard cheese and egg and season generously. Stir well to combine, ...

Place 4 paper towels on a large plate and spread ricotta on the paper towels in ... Gently transfer gnocchi to boiling water and cook 1-2 minutes, until floating to the top. Reserve 1/2 cup ...

Combine ricotta, mascarpone, salt, pepper ... Do not overmix, as this leads to tough gnocchi. Cut a portion of dough into workable, fist-size pieces. If it is slightly tacky, dust it with a little ...

A "dream dish" is how she describes this ricotta gnocchi. "Gnocchi ought to be like soft little pillows of pasta, eager to soak up whatever sauce we throw at them. Try these little beauties made ...

He says that his girls love to join him in their home kitchen to make meatballs. In my kitchen, Fasulo and Ose showed how to prepare Old Brea Chop House’s Ricotta Gnocchi with Wild Mushroom Sauce.