I’ve long thought more people needed to know about Roman-style gnocchi. The dish is quite different from the lightly boiled potato dumplings that most of us think of when we consider gnocchi. As much ...

Add the oil to a soup pot or Dutch oven. Set the pan over medium-high heat. Add the onion, and begin to cook, stirring, until it becomes fragrant and begins to soften. Add the garlic, and cook for a ...

Join me as I make soft and pillowy potato gnocchi from scratch. These delicate dumplings are light, fluffy, and perfect for ...

In 14th century Italy, gnocchi were made with cheese and not potatoes, which hadn't even arrived in European nations at that ...

Add Yahoo as a preferred source to see more of our stories on Google. You probably know gnocchi as the pillowy potato dumplings that hail from Italy and are widely available in both fresh and ...

No ticket to Rome needed.

This week’s recipe, stolen from chef Eric Young of Scoozi! restaurant in Chicago, is a warming bowlful of delicious Italian gnocchi made with rich ricotta cheese and adorned by Eric’s Bolognese sauce.

Great potato gnocchi should be tender, ethereally light, nicely potatoey, and able to stand up to any sauce. So why does this marvelous dish, composed of just three ingredients (potatoes, flour, and ...

Good Food’s guide includes free wine, $3 wine, a free tasting menu for first-time visitors and a hefty challenge for ...