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 ...

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.

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 ...

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 ...

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 ...

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 ...