Add mushrooms, 1½ teaspoons salt and pepper and cook ... Once melted, swirl in remaining 1 tablespoon oil. Add gnocchi and cook, stirring occasionally, until golden and crisp, 6 to 8 minutes.

I think the people who decide the serving amounts on packaging must eat like birds. I picked up a packet of gnocchi in the ...

1. Preheat the oven to 425 degrees F. In a large mixing bowl, add the gnocchi and mushrooms. Drizzle two tablespoons of olive ...

red pepper flakes, and smoked paprika to taste. Top with the remaining mushrooms, and give it one last gentle stir before ...

Roll each gnocchi against the tines of a fork ... Add half of the mushrooms and season with salt and pepper. Cook over moderately high heat, stirring, until tender and just browned, about 7 ...

Put the gnocchi into a large bowl with the chopped peppers, vegan pesto, olive oil, sea salt flakes and freshly ground black peppercorns, and mix well to coat. At this point you could refrigerate ...

Add the mushrooms and fry for ... Meanwhile, mix the gnocchi with the paprika until well coated. Beat the eggs with some salt and pepper in a bowl or jug. Turn the heat down to medium–low.

Step To finish the gnocchi, put the mushrooms back in the pan over a medium heat and add 100ml sherry. Let it bubble for a minute, then add salt, black pepper and the cream. Cook for a minute ...

This easy air fryer gnocchi meal produces tender, sweet and slightly charred peppers, and soft, pillowy gnocchi all tossed in a spicy, smoky sauce ready to be loaded up with all your favourite ...

Step 3: Transfer the tomatoey gnocchi to a baking dish, and add mozzarella cheese and your favourite pizza toppings. I used ...

Remove from the heat, fold in the diced Robiola, and season to taste with salt and pepper. Transfer the gnocchi to a gratin dish, and sprinkle the remaining Parmigiano over the top. Place under a ...