Time to shape the gnocchi! Dust a large rimmed baking ... Discard skins. Run potato flesh through a ricer or mash well with a fork. Transfer to a large bowl. Add eggs, all-purpose flour, and ...

Pass the potatoes through a flour sieve or ricer. In a bowl ... mix briefly with your hands until combined. Place the gnocchi dough on a counter dusted with flour, and take a small piece of ...

Potato gnocchi are best made with late autumn/winter floury potatoes. If you don’t have a potato ricer you can mash potatoes or even push them through a sieve. Boil the potatoes until tender ...

When the potatoes are cool, scoop the flesh out from the skins and mash it or pass or through a potato ricer. Mix with the ... Boil the gnocchi for 3 minutes, or until they rise to the surface.

Push warm potato flesh through a potato ricer or a sieve (with the help of the back of a large spoon) into a large bowl. This ensures light gnocchi; whatever you do, do not mash the potato as it ...

For the gnocchi, preheat the oven to 170C/340F/Gas ... Cut the potatoes in half and scoop out the flesh, then pass it through a potato ricer or sieve into a large bowl. Season, to taste, with ...

Gino prepares his delicious gnocchi di zucca Place the potatoes ... Put the roasted pumpkin through a potato ricer and add to the potatoes, stir well to combine. Place the mixture on a clean ...

Leslie’s signature dish is the potato gnocchi, mushrooms, pine nuts and truffle recipe she shares with us below. Yes, it’s cheffy — and it’s likely you won’t have truffles at home ...

I have become fascinated with gnocchi. Why? I don’t know. My preoccupation with gnocchi, like my compulsion to work inscrutable Victorian crochet patterns and grow wild toadflax from seed, is a ...