Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce.

By removing potatoes from the equation and swapping in cottage cheese for ricotta, your once-decadent gnocchi dish transforms into a protein powerhouse. Although a low-fat cottage cheese will ...

Gnudi are a type of gnocchi made with ricotta and a sprinkling of Parmesan for flavour. They need to be left in the fridge for at least eight hours before cooking. Place the ricotta in a large ...

When cooking the gnocchi, let them float to the top and stay at the top for a second before fishing them out to make sure they're not gummy. You can cook the gnocchi then put them into ice water ...

In a large bowl, combine the ricotta and goat curd ... and with a sharp knife cut them into 1⁄2-inch lengths. Flatten each gnocchi gently with the tines of a fork. Heat the oil over medium ...

A "dream dish" is how she describes this ricotta gnocchi. "Gnocchi ought to be like soft little pillows of pasta, eager to soak up whatever sauce we throw at them. Try these little beauties made ...