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

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 ...

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 ...

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 Western North Carolina popular restaurant has underwent an ownership change. Here's what diners can expect on their next ...

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 ...

Refrigerated gnocchi gets a quick sauté in the skillet before getting the cacio e pepe treatment with a peppery Parmesan and Pecorino cheese sauce.

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 ...