I f making homemade pasta seems like too much of a process, then I strongly recommend giving gnocchi a try. This rustic, ...

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 ...

Potato gnocchi are not difficult to make — just make sure your potatoes are floury in texture with not a hint of waxiness. Potato gnocchi are best made with late autumn/winter floury potatoes.

Place mixture on a floured surface and continue to work in flour by rolling the dough ... the best potatoes to use for ...

Pre-cooked gnocchi potato dough on wooden board with grated cheese. Macro close up. Selective focus. Close-up of a female chef's hand making homemade pasta. Hands of female chef making pasta using a ...

On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces. Kid’s job: Press each gnocchi with a fork to make a ...

On a rimmed baking sheet, bake the potatoes ... the dough into 4 equal pieces. Roll out 1 piece of the dough into a 3/4-inch-thick rope. Cut the rope into 1-inch pieces and transfer the gnocchi ...

Place one yolk into the center of potato mound and add salt and pepper. Break up the yolk with your hands, slowly pick up flour and folding the mixture together until the dough comes together. Try not ...

Pre-cooked gnocchi potato dough on wooden board with grated cheese. Macro close up. Selective focus. Close-up of a female chef's hand making homemade pasta. Hands of female chef making pasta using a ...

Pierce the potatoes all over with a fork ... Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

Boil and mash potatoes, then mix with salt and flour to form a dough. Roll the dough into a log, cut into pieces, and shape each gnocchi with a fork. Boil water, add gnocchi, and cook until they float ...

In a bowl, combine the hot potato purée with the flour, egg yolks, 6 tablespoons Parmigiano, and a pinch of salt; mix briefly with your hands until combined. Place the gnocchi dough on a counter ...