Pierce the potatoes all over with a fork ... In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.

Potato gnocchi are not difficult to make — just make sure your potatoes are floury in texture with not a hint of waxiness. Potato gnocchi are best made with late autumn/winter floury potatoes.

About Gnocchi alla Sorrentina Recipe: A real crowd-pleaser, this Italian dish is a simple bake of potato dumplings, cheese and tomato sauce. A perfect dish to prepare for a delicious Sunday brunch or ...

From Italian classics like pizza and lasagna to gratins and even cottage pie, gnocchi adds a new fast spin to a variety of ...

Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes. Serve up the gnocchi and ...

Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes. Each serving provides 600 kcal, 24g protein, 47g carbohydrates ...

It’s the time of year when pumpkins briefly appear in the shops – often adorable little mini ones that I can’t resist buying (if only to roast the pumpkin seeds!). This sheet pan gnocchi is the ...

Still, if you can and want to use it instead, it will make the recipe even more decadent and savory. Mini potato gnocchi are slightly smaller and will work just as well, but you might need a few more ...