I couldn't forget the gnocchi dish I had at a restaurant. That's why I made this.Make sure to drain any excess oil from the tuna. For 4 servings. Recipe by MoePi-

I managed to get some cheap heavy cream, so I made a cream sauce.Instead of heavy cream, you can use 300 ml of milk instead. Recipe by mildsevene

Which is better for making gnocchi, plain or strong flour? I made it using both. The gnocchi became slightly firmer using strong flour, so I think using strong flour is better. Serve with cream sauce.This recipe makes plenty of gnocchi, so it is better to freeze the excess before cooking. Do not overwork the dough, just mix the ingredients quickly. Cook gnocchi in boiling water for three minutes at most.When you allow gnocchi to cool in iced water, its surface will be smooth. For 2-3 servings. Recipe by nana recipe

I made this when I wanted to eat a kabocha squash gnocchi.Be sure to bring the water to a full boil before adding the gnocchi.Once the cream sauce has simmered, adjust with milk or even the cooking water.I recommend you use heavy cream with at least 35% milk fat. Recipe by Kajihara Ato

Great for when you went to make something quick!This cheesy sauce would probably taste delicious with pasta too. Recipe by verita_n

I was selected as a food tester for the Kuyo company. When I was testing some dishes that used okara, I tried to make gnocchi using dumpling flour, rice flour, plain flour and several kinds of starch flour. I was amazed how great the texture of tapioca gnocchi was! Since then I have tried several recipes and I came up with this one.Instead of tapioca flour, which is not readily available, you can use katakuriko to create a similar texture.However, tapioca flour is much better than katakuriko. For 2 servings. Recipe by Homard Ebiko

A nutty, cream sauce that goes well with thick pastas, and with mushrooms or mushroom pasta (see this recipe: https://cookpad.wasmer.app/us/recipes/271711-mushroom-pasta-dough).Recipe from an "Infused Pasta" cooking class I took at the Seasoned Farmhouse in Columbus, Ohio by Chef Tom Hughes.For 4 servings of pasta.

I have a roommate who is picky about mushrooms, so I cooked them separately. I recommend cooking them into the sauce.

I used Smitten Kitchen's recipe for the potato gnocchi, but then mixed it with my favourite pesto sauce instead of tomato broth, which just seemed too virtuous for me.

This a quick but decadent recipe. I drizzle the sauce over some Brussels sprouts. Delish!