Depending on the region of Italy you find yourself, gnocchi may or may not be made with eggs. But when working at home, ...

I f making homemade pasta seems like too much of a process, then I strongly recommend giving gnocchi a try. This rustic, dumpling-like pasta is easy to shape, requires no special ...

I learned from my past pasta making experience 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 ...

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 ...

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 ...

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 ...

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

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 ...

Learn how to make homemade gnocchi with Poppy O’Toole’s easy step-by-step method, achieving light and fluffy results every time. Preheat the oven to 200C/180C Fan/Gas 6. Bake the potatoes for ...

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

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 ...