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

In a large bowl, stir together olive oil, garlic, oregano, salt and chile flakes. Add gnocchi, onion, peppers and tomatoes, ...

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

Gently transfer gnocchi to boiling water and cook 1-2 minutes, until floating to the top. Reserve 1/2 cup pasta water (in case you need for the sauce), then drain and serve immediately.

Gnocchi are easy to make fresh, but are also widely available ready-made in vacuum packs. Serve gnocchi in a similar way to pasta with a cheese- or tomato-based sauce and freshly grated parmesan.

Like most pasta, gnocchi always seems best left to the experts (or tipped out of a packet). But in fact it’s much easier to make yourself than you might think. Plus, it makes use of those ...

1. Heat oven to 425 degrees. 2. In a large bowl, stir together olive oil, garlic, oregano, salt and chile flakes. Add gnocchi ...

So, it’s not surprising that I have an outsize love for shelf-stable supermarket gnocchi. Canonically, properly made gnocchi are fluffy and light, holding their shape just long enough to ...

So, it’s not surprising that I have an outsize love for shelf-stable supermarket gnocchi. Canonically, properly made gnocchi are fluffy and light, holding their shape just long enough to ...