A savvy mum shared a simple recipe for homemade gnocchi which is perfect for a family meal - and using up leftovers ...

Chef Cathy Whims, author of "The Italian Summer Kitchen: Timeless Recipes for La ... (choose a slightly waxy potato, don’t poke too much during cooking, boil the gnocchi in small batches so ...

Pierce the potatoes all over with a fork ... In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for 2 minutes longer.

Potato gnocchi are not difficult to make — just make sure your potatoes are floury in texture with not a hint of waxiness. Potato gnocchi are best made with late autumn/winter floury potatoes.

Return the water to a boil. Cook gnocchi, stirring occasionally, until they float to the surface according to package ...

Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes. Each serving provides 600 kcal, 24g protein, 47g carbohydrates ...

Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over, so they look like mini roast potatoes. Serve up the gnocchi and ...

Ali Slagle’s new recipe combines ... Shelf-stable gnocchi is one of those ingredients I’d never tried before I was a parent. If I was going to have potato gnocchi at home, then I was going ...