Great potato gnocchi should be tender, ethereally light, nicely potatoey, and able to stand up to any sauce. So why does this marvelous dish, composed of just three ingredients (potatoes, flour, and ...

I’m always on the lookout for new ways to use zucchini, and this recipe for zucchini gnocchi is a delicious way to use up some of that bountiful harvest. Gnocchi are small, tender dumplings typically ...

To prepare the chickpea flour gnocchi, first boil the potatoes. Place them in a pot, cover with cold water, and let them cook for about 30-40 minutes (1), until they are soft when pierced with a fork.

The 'Top Chef' judge and Craft restaurateur explains how to learn to make the potato dumplings. (Expect to not get it right the first time.) My general rule of thumb when it comes to cooking is that ...

My general rule of thumb when it comes to cooking is that the fewer ingredients a dish contains, the harder it is to do right. Bread is a classic example. It contains in its simplest form just flour, ...

Potato Gnocchi is one of the most popular and traditional Italian family dishes. These little potato dumplings rival the simplicity and flavor of freshly made pasta, yet they are relatively unknown to ...

I am powerless against dumplings. If they’re mediocre, I’ll stop after two or three. But if they’re anything like the tender ricotta gnocchi we made earlier this month, I need to plan for a stomach so ...

Semolina (hard wheat flour) gnocchi were the first official Roman gnocchi dish, dating back to 1st century AD. Ancient Romans knew gnocchi as comfort food: an inexpensive, easy-to-make, satisfying and ...

This particular recipe doesn't use potatoes.