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

By removing potatoes from the equation and swapping in cottage cheese for ricotta, your once-decadent gnocchi dish transforms into a protein powerhouse. Although a low-fat cottage cheese will ...

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 ...

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

100g/3½oz parmesan, or similar vegetarian hard cheese, freshly grated: 100g/3½oz parmesan, or similar vegetarian hard cheese, freshly grated 150g/5oz plain flour , plus extra for flouring : 150g ...

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 ...