Start mixing with a fork, then knead with your hands until you obtain a soft dough and form a loaf (the potato gnocchi dough needs to be worked a little). Dust the pastry board with flour and cut ...

On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces. Kid’s job: Press each gnocchi with a fork to make a ...

While gnocchi is practically synonymous with Italy today, the iconic dish is actually a byproduct of global exploration and ...

Bake the potatoes for 40–60 minutes until soft ... Continue this process with the rest of the dough, keeping the dough and gnocchi pieces covered when not using to prevent them from drying ...

Daniel Canzian, a young chef who was a student of Marchesi and now runs his eponymous restaurant in Milan, has prepared for ...

Potato gnocchi are not difficult to make — just ... Mix and work lightly into a soft dough. Divide dough into 4 equal pieces and roll each into a long rope. Cut with a lightly floured knife ...

Peel the potatoes and pass them through a ricer ... Repeat with the remaining dough. Roll each gnocchi against the tines of a fork or gnocchi paddle to make ridges. Cover the gnocchi with plastic ...

In a bowl, combine the hot potato purée with the flour, egg yolks, 6 tablespoons Parmigiano, and a pinch of salt; mix briefly with your hands until combined. Place the gnocchi dough on a counter ...

Pierce the potatoes all over with a fork ... Add the 1/2 cup and 2 tablespoons of flour; stir until a stiff dough forms. Knead the dough gently until smooth but slightly sticky.

but not so much that the gnocchi become dense and heavy. o Make the dough with still-warm potatoes. This encourages the egg to bind the dough. o Handle your gnocchi gently. Overworking the dough ...