Adding crispy sheet-pan gnocchi makes for an easy, texturally delightful one-pan meal in this recipe from Melissa Clark.

Shelf-stable gnocchi shines — in all its plump, chewy glory — in my new recipe for sheet-pan gnocchi with sausage and peppers ...

Italian sausage is a pork sausage. There are two main flavor types: hot Italian sausage and mild Italian sausage. I use mild, ...

Armed with my Italian DNA, I decided to make gnocchi with a sausage ragu sauce. First and foremost was finding the best ingredients, and that meant a trip to Guercio’s on Grant Street for the ...

Store-bought gnocchi hold up well in this dish. Don’t overcook the broccoli rabe; it should be tender but still vibrant green. If you prefer less spice, opt for sweet Italian sausage.

Flatten each gnocchi gently with the tines of a fork. Heat the oil over medium heat in a thick, heavy-bottomed pan, and add the sausage. Sauté until the sausage is brown on the outside but still ...

Transform a pack of sausages into a hearty gnocchi bake, with fresh spinach ... Turn the heat to high and add the sausage meat. Fry, breaking any large lumps up with your spoon, until the meat ...

He said: “Gnocchi is a great fridge staple just add oomph with spicy sausage sauce for a delicious dinner.” Ingredients 700g passata 400g gnocchi 200g broccoli 125ml red wine, Jamie ...

Gnocchi, best described as little morsels of ... most of which you’re likely to have at home. Usually I use Italian ‘00’ flour (which is a very finely milled flour) as it makes the best ...

This easy sausage bake is made with gnocchi rather than pasta. Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes.