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

Or if you have a family meat sauce recipe, use that instead. You could swap Parmesan cheese for Gruyére, Swiss or provolone. Gnocchi also makes a great side dish with short ribs, or you could ...

It's also important to note that cottage cheese is a little saltier than ricotta, so watch the salt elsewhere in your recipes ... into your dough. For gnocchi, this is best accomplished by ...

In a large bowl, combine the ricotta and goat curd ... and with a sharp knife cut them into 1⁄2-inch lengths. Flatten each gnocchi gently with the tines of a fork. Heat the oil over medium ...

There hasn’t been this much fuss made over a ricotta dumpling since April Bloomfield unleashed the great gnudi craze on Manhattan exactly a decade ago. And why not? The gnocchi at this posh ...

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.

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 ...

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 ...

Start with a preheated fry pan or skillet medium high, add 2 tablespoons of oil, season the sausage with salt and pepper and into the pan, each side for about 7 to 8 minutes depending on the size ...

Chef Michael White joins TODAY to share some celebratory recipes for the holiday overlap of Christmas and the first night of Hanukkah that your family will absolutely love: ricotta gnocchi and ...

Gnocchi can be made from a variety of different ingredients: flour, semolina, ricotta, pumpkin ... In 1570, a gnocchi recipe appears in a Bartolomeo Scappi cookbook made from flour, water ...