If you love the fresh flavors of a classic tomato, mozzarella and basil salad, this gnocchi Caprese salad recipe is for you.

You probably know gnocchi as the pillowy potato dumplings that hail from Italy and are widely available in both fresh and ...

Chef Scott Conant believes many Americans haven't tasted good gnocchi. He says bad gnocchi usually has too much flour and tastes "heavy." And most Americans have come to believe that's what gnocchi ...

The 'Top Chef' judge and Craft restaurateur explains how to learn to make the potato dumplings. (Expect to not get it right the first time.) My general rule of thumb when it comes to cooking is that ...

This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources ...

Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl ...

Good gnocchi is a beautiful thing. When it’s light as air it can easily stand on its own — or provide the perfect pillowy base for a sumptuous sauce. But when it’s wrong? Heavy and leaden, bad gnocchi ...

Sarah, a public relations manager for a law firm, and Stephen, a program director at Cato Institute, connected over their shared Broncos fandom at a mutual friend’s birthday party on a boat on the ...

Elizabeth Mervosh is a recipe tester and developer for People Inc. Food Studios in Birmingham, Alabama. She creates and fine-tunes recipes for brands including Southern Living, Real Simple, Food & ...