and repeat with remaining gnocchi. Set aside, sprinkle with remaining parmesan, cover, and keep warm until ready to serve.

Stir in chicken stock, followed by Parmesan, capers, mustard powder, garlic powder, white pepper and smoked paprika. Gently keep sauce warm while preparing gnocchi. (You don’t want it to reduce ...

Preparing gnocchi from scratch is time consuming, but making it with leftover ricotta speeds things up and results in a ...

Topped with dollops of hot Italian sausage and finished with parmesan gnocchi, this easy sheet pan meal is packed with hearty ...

Carefully drop in gnocchi and cook until they float, about 3-5 minutes. Stir in heavy cream and season with salt and pepper to taste. Divide into bowls and garnish with parmesan and parsley if ...

For the gnocchi, place the thawed frozen spinach ... Place the ricotta into a large bowl and beat until smooth. Add the spinach, parmesan, flour, eggs and plenty of nutmeg. Season generously ...

Serve gnocchi in a similar way to pasta with a cheese- or tomato-based sauce and freshly grated parmesan. They can also be added to soups, stews and casseroles. FAQs about BBC Food ...

Gnocchi, which is an Italian pasta that uses potatoes in its dough instead of just flour and egg, and Tteokbokki, a Korean ...

Pour heated store-bought tomato passata (thinned down if necessary with a little of the gnocchi cooking liquid), over cooked gnocchi and sprinkle with freshly grated parmesan.

Drain. Add the gnocchi to the creamy sauce and mix well. Stir in the basil and Parmesan—season generously with salt and pepper. Serve warm. Discover the Truth Step into a world where the truth shines ...