a potato ricer or food mill is the best tool for mashing the potatoes needed for gnocchi since the flesh will be squeezed ...

Tofu and tomatoes are good friends — something I’ve learned with Hana Asbrink’s cold tofu salad with tomatoes and peaches and ...

When looking for the best hand masher for mashed potatoes ... Though great for mashed potatoes, the real star of the ricer is ...

Remove from the oven and let the potatoes cool. Peel the potatoes, and pass them through a food mill or ricer, or mash thoroughly ... and add the gnocchi in batches. Cook until they float to ...

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 ...

Halve the potatoes. Scoop the flesh into a ricer and rice the potatoes ... In a large, deep skillet of simmering salted water, cook the gnocchi until they rise to the surface, then simmer for ...

Sharing this warming dish on his website, the renowned chef said: “Soft, pillowy gnocchi surrounded by ... clean surface using a potato ricer or masher. Season the mashed potatoes with sea ...

allow potatoes to dry out. Remove and allow to cool until you can handle. Split in half, scoop flesh, and press through a ricer. Let cool completely on a sheet trim being speed out. Add next 4 ...

He will be making a simple, savoury and delicious pumpkin gnocchi. Gino prepares his delicious ... Put the roasted pumpkin through a potato ricer and add to the potatoes, stir well to combine.