With these expert tips you'll be whipping up fresh pasta at your next dinner party with time to spare. The dough for this ...

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

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

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Soft, Fluffy, & Full Of Flavor ...

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 ...

“People are not used to cooking in quantities,” said Vivaldo, a classically trained chef and caterer who specializes in ...

To make the gnocchi, toss the flour, Parmesan and 1 teaspoon of salt in a large bowl. Add the mascarpone and egg and mix well with a wooden spoon to form a smooth dough. Spoon into a large piping ...

One of the most frequent errors made when preparing gnocchi is to overcook the potatoes. Overboiling potatoes causes them to absorb too much water, making the dough excessively wet and challenging to ...