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slideshows how to make gnocchi
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Quick
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Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.
4.5
(4.5)
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This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.
5.0
(5)
Easy
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Transform summer squash into this spectacular spread to put toward sandwiches, pastas, and more all season long.
5.0
(5)
Easy
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All the flavors of chicken piccata, only instead of meat, the dish is built upon plump potato gnocchi (the shelf-stable kind) in this no-boil one-pan recipe.
3.0
(3.14)
Easy
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The epitome of low effort, high reward.
4.0
(4)
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This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.
4.0
(4.13)
Quick
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This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.
4.6
(4.62)
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Shelf-stable gnocchi replace chewy rice cakes in this fun take on tteokbokki.
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(5)
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A textbook example of a back-pocket recipe, these zucchini fritters can be made quickly with what you have on hand—and they’ll impress every time.
4.0
(3.9)
Easy
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Transform caramelized shredded zucchini into a lush pasta sauce, assisted by cream, lemon juice, and Parmesan.
4.6
(4.62)
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If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter.
5.0
(4.83)
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Culture
Articles
(77)
Cooking
A fuss-free, sheet-pan dinner is reliably within reach.
Hana Asbrink
techniques
Light and pillowy dumplings, in half the time, every time. Seriously, you cannot screw these up
Chris Morocco
Cooking
If you've never made homemade pasta before, start here.
Sarah Jampel
techniques
Watch and learn how to make one of our favorite spring dishes of all time.
Mallory Stuchin
Cooking
Luscious, bright, and vegetal, it's also good straight off the spoon.
Kendra Vaculin
Cooking
When the garden’s overrun with squash, it’s mutabbal kousa to the rescue.
Didi Kader
Videos
(102)
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How can you improve gnocchi? Well, make it with ricotta and then toss in a bunch of seasonal ingredients.
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We show you how to make Zucchini Flatbread.
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Join Tiana Gee AKA Tee as she makes sweet potato gnocchi with caulilini and mushrooms served with pistou. Pistou is a cold, olive oil-based basil sauce from France that closely resembles pesto, except it is usually made without pine nuts and sometimes without cheese.
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Join Sohla El-Waylly in the Bon Appétit Test Kitchen as she makes red lentil zucchini. These crispy, crackly zucchini fritters take inspiration from the traditional Bengali onion snacks piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chili powder.
Check out the recipe here: https://weightloss-tricks.today/recipe/zucchini-lentil-fritters-with-lemony-yogurt
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Need finger food? This creative fritter is a flavor bomb of vegetable wonder!
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We challenged resident Bon Appétit supertaster Chris Morocco to recreate J. Kenji Lopez-Alt's okonomiyaki in the BA Test Kitchen. The catch? He'll have to identify what he's making with a blindfold over his eyes, letting each of his other senses guide the way.
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!
Check out J. Kenji Lopez-Alt's Okonomiyaki Pancake Recipe here.
Upgrade your cooking skills with his two captivating books by J. Kenji Lopez-Alt, The Food Lab and The WOK, available now!