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.

Learn how to make homemade ... Gently roll the dough into a long even-shaped sausage on a lightly dusted work surface, then use a sharp knife to cut even-sized pillows of soft gnocchi, about ...

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 ...

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

Gently sprinkle the flour in batches into the mashed potato, folding through to combine each time until you are left with an elastic dough like ... or 12 at a time. The Gnocchi cooks quickly ...

Start by boiling your potatoes with their skins on for about 15-20 minutes until soft. Roll the dough into logs and cut into small pieces. Use a fork to create the classic gnocchi grooves.

Cut into bit sized squares. Lightly dust with flour and repeat with the rest of the dough. Bring a large pot of salted water to a boil. Gently transfer gnocchi to boiling water and cook 1-2 ...

Step 2: Cut the dough in half and shape each piece into a long cigar, about 1.5cm thick. Using the back of a floured table knife, cut each length into 2cm pieces to make the gnocchi. Gently make a ...