Quick and Easy Homemade Ricotta Gnocchi

Potato gnocchi take a long time and are far from foolproof. Say hello to their quick, easy, and delicious ricotta-based cousins.

Ricotta Gnocchi With Asparagus and Prosciutto

Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on...

Easy Pumpkin Gnocchi with Sage Butter Sauce

This Pumpkin Gnocchi is soft and pillowy on the inside, golden on the outside, and it is unbelievably simple to make. The secret is ricotta!

how to make LIGHT and DELICIOUS GNOCCHI DI POMODORO

Today we learn how to make light, pillowy, delicious potato gnocchi di pomodoro. Gnocchi is actually a dumpling, not a pasta but it is just as delicious and easy to make. You can make gnocchi with ricotta as well as potato. Your support keeps the show running and is very much appreciated. If you'd like to leave a donation for this recipe, please click HERE. Thank you!

Spinach and Ricotta Gnudi with Tomato-Butter Sauce

Gnocchi versus gnudi: a conundrum. I have always found these two to be incredibly similar. They are both small dumplings served like pasta. They are both meant to be light in texture. While gnocchi can

Roman Semolina Gnocchi (Gnocchi alla Romana)

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi.

Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella)

Gnocchi alla Sorrentina is a Southern Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and to use homemade gnocchi that hold their shape but remain tender.

Light and Tender Potato Gnocchi With Sage-Butter Sauce

We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy.

Pan Fried Gnocchi with Pumpkin & Spinach

Pan fried gnocchi - golden crispy on the outside, soft on the inside! Tossed with roasted pumpkin, spinach and a buttery sauce. Easy to make, so delicious!

Ricotta and Black Pepper Gnudi With Sage and Brown Butter

These ricotta gnudi are incredible: a thin layer of semolina pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter-sage sauce.