The dough will feel a little dry and crumbly ... but you can really use homemade gnocchi in any of our saucy recipes.

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

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 ...

Soft, Fluffy, & Full Of Flavor ...

With a spatula, mix it just enough to incorporate the flour. Overmixing the dough will make the gnocchi heavy and tough. The dough will be soft and a little sticky, that’s fine. Refrigerate in a ...

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

Working with one segment at a time, roll it down back of small fork so that tines make ridges on surface of dough. Transfer gnocchi to prepared baking sheet; cover with kitchen towel; refrigerate ...

Add extra flour sparingly – you want enough to hold the dough together, but not so much that the gnocchi become dense and heavy. o Make the dough with still-warm potatoes. This encourages the ...

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 ...

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