On busy weeknights, I'm looking for delicious dinners that I can pull together fast — bonus points if they're healthy too. That's why I'm loving this pesto gnocchi and veggies recipe. It's ready from ...

In a food processor, mince the pesto ingredients. Freeze and save for the day you want to cook. An hour or two before cooking, move your portion from the freezer to the fridge. Cook the gnocchi in ...

Blend basil, olive oil, garlic, and walnuts until consistency is medium to thick. Add more olive oil if mixture is too thick. II. Prepare gnocchi: Place gnocchi into pot of salted, boiling water. Cook ...

Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and ...

Substitute arugula for basil to make a simply delicious pesto recipe to top on your gnocchi for a healthy dinner. Fresh basil simply cannot be found in January in Northern California. Last week, I ...

Gnocchi is a beloved Italian dish that has been enjoyed for centuries. Traditionally made from potatoes, flour and eggs, the pillowy dumplings originated in northern Italy, where cooler climates made ...

Place pumpkin puree, egg yolk, flour, parmesan, rosemary and nutmeg in a bowl. Lightly season with salt and pepper and gently work together until combined. Turn dough onto lightly floured surface, ...

Re-imagine the pesto gnocchi throw-together by frying the cooked gnocchi in olive oil and tossing them in a homemade watercress pesto. Credit: Sarah Graham's Food Safari 1. Boil the potatoes with ...

Scrub the potatoes and boil whole until tender then drain. Place flour on large clean work surface. Then when potatoes cool enough to handle peel skin off and mash or pass through potato ricer, like a ...