Other: Have you ever tried making potato gnocchi at home? With our recipe you will get a perfect consistency, just like the ones Italian grandmas used to make for Sunday lunch. The preparation is very ...

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

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 ...

Sprinkle the 1 1/4 cups of flour over the potato ... 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 ...

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

Soft, Fluffy, & Full Of Flavor ...

Potato gnocchi ... to pay attention to the feel of the dough as I worked flour into it. Too much kneading and too much flour will result in dense inedible gnocchi; too little flour will cause ...

It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky ... half until both pumpkin and potato are tender.

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 ...

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.

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 ...