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 ...

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

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 ...

Gnocchi makes an easy-peasy 10-minute dinner ... To make the pesto, put the basil, spinach, Parmesan, salt and half the olive oil in a blender or mini food processor and blend.

Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper. Cook enough gnocchi for four people, following pack instructions.

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

I love gnocchi with a simple tomato sauce, or even burned butter and sage, paired with grated parmesan. This is a standby dinner ready in 10 minutes. The sauce is very simple, with a taste of ...

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.