Chef Pietro Leemann guides us in preparing a recipe that highlights the principles of healthy and natural cooking: potato ...

With so few ingredients, it's important to get the ratio between them correct, and for gnocchi, the magic rule is to add ⅓ as much flour as the amount of potato you're using. Less and you risk ...

She is also a phenomenon famed for “pastas of a delicacy and subtlety of flavor that no Irish girl has any business ... directly to your inbox. Make gnocchi: Boil potatoes in 4-quart saucepan ...

Lightly dust a baking sheet with flour. Sprinkle the 1 1/4 cups of flour ... Cut the rope into 1-inch pieces and transfer the gnocchi to the prepared baking sheet. Repeat with the remaining ...

With a spatula, mix it just enough to incorporate the flour. Overmixing the dough will make the gnocchi heavy and tough ... them to a fine-mesh strainer (no need to use cheesecloth) set over ...