Traditionally made by combining flour, salt, eggs, and potatoes, gnocchi is so popular that it's had quite a few trendy makeovers over the years, from being made with earthy sweet ...

The result is gnocchi that boasts a desirably fluffy texture. This recipe does require some time — 30 minutes to prep, and just under 2 hours total — but the ingredients list is seriously simple.

This ricotta gnocchi recipe is an awesome way. to use up all that spring veg. I'm gonna show you how to do it. (upbeat music) First, we're gonna make the gnocchi. I've got four cups of ricotta that.

1 lb (455 g) trimmed slim carrots, multicoloured if you can find them, scrubbed 3 tbsp (45 g) unsalted butter 2 tbsp (40 g) honey 1 1/2 tsp (4 g) kosher salt ...

Drop gnocchi into 3 quarts of boiling salted water, in small batches. When they rise to the top, let them cook from 3 to 5 minutes. They should be chewy, so be careful not to overcook them.

Carefully add your gnocchi to the pan, taking care not to overcrowd, and poach for 10-15 minutes, turning occasionally. Meanwhile, gently reheat the tomato sauce.

Ricotta gnocchi. 250g ricotta, see note. 75g (¾ cup) finely grated parmesan cheese (plus extra to serve) 1 egg. 1 egg yolk. ¼ tsp cooking salt (plus 1 tbsp for cooking water) ⅛ tsp black pepper.