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

Ricotta and cottage cheese share many similarities ... and potatoes. But if you've made gnocchi at home (or attempted it) you know that they can be fussy. The potatoes need to be riced, the ...

Technique tips: Make sure to salt your water and that the water is brought to a rolling boil. When cooking the gnocchi, let them float to the top and stay at the top for a second before fishing ...

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.

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 ...

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 ...

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 ...