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

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

Gnocchi has been around for hundreds of years, and unsurprisingly, the gnocchi of the 14th century was quite a bit different ...

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

Trader Joe's offers a wide range of delicious frozen gnocchi, and each type can be easy elevated with other T.J.'s products ...

Crispy shelf-stable gnocchi are obviously quicker to make than homemade. Since they’ve already been par-cooked, you don’t even have to boil them. Just transfer the dumplings from the package ...

Steak au poivre is a French classic typically made with filet mignon or sirloin steak covered in a creamy, peppery sauce. The ...

When you realise how quick and easy it is to make your own gnocchi and pesto, you’ll wonder why you ever bought it ready-made. The gnocchi is potato-free, which makes it super speedy to prepare.

When the bacon is crispy, add the cooked gnocchi to the bacon and bacon fat. Stir quickly to break up any clumps of gnocchi and coat each piece in bacon fat, letting the gnocchi crisp slightly as you ...

But given a choice, I’ll take a dense, elastic texture over an airy, cloudlike one almost every time. So, it’s not surprising that I have an outsize love for shelf-stable supermarket gnocchi.