Best of all, this slow-cooker recipe makes a complete one-pot meal—though you can also skip the gnocchi and serve the ...

A warm bowl of gnocchi ragu is about the coziest thing you can serve up. It's perfect for eating in a big bowl -- and it warrants a large spoon to scoop up the saucy dumplings and chunks of ground ...

When all the gnocchi are made, bring a large pot of water to a boil and add a tablespoon of salt; cook the gnocchi half at a ...

Since gnocchi can be on the filling side, a lighter accompaniment is in order here. You might serve a green salad with cucumbers, shredded carrots and slices of radish with a vinaigrette.

and serve. Storage: Refrigerate for up to two days. To reheat, bring a small amount of milk to a simmer in a broiler-safe skillet and gently add the leftover gnocchi, stirring to incorporate.

Now, I always prepare my gnocchi this way, seeking out dishes like ... collapse into a tangle of garlicky ribbons to serve with lemony white fish fillets. Lastly, I’ve learned that muffins ...

This gnocchi dinner seems to lie at the elusive ... Sprinkle with remaining Parmesan and chives, and serve immediately. My favorite cooking tool is a set of wood-handled Henckels steak knives.

Gently drop in the gnocchi, distributing them evenly throughout ... Let cool for 1 to 2 minutes, garnish with parsley or chives, and serve. 4 to 6 servings (makes about 4 cups).