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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Toasted Bread in Savory Spinach Sauce
This dish is also very good when made with Swis...
 
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Behind the scenes in Lidia's Kitchen

 
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The secret behind perfect gnocchi
I love the feeling of working gnocchi dough with my hands, but gnocchi dough can be tricky, so it is i...
 
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Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Lidia heading to Napa Valley
Lidia visits Napa Valley to enjoy the annual Festival del Sole and a tribute to Sophia Loren at Far...
 
Oxford Symposium on Food and Cookery 2014 !
Lidia returns to the Oxford Symposium on Food and Cookery this weekend." This international conference on food, attended by...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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November 17, 2014
The secret behind perfect gnocchi

I love the feeling of working gnocchi dough with my hands, but gnocchi dough can be tricky, so it is important that once the potatoes have been cooked and peeled that they are riced and set aside to cool completely. I do recommend buying a potato ricer if you don't have one-it’s a great tool to have on hand in the kitchen. Once the potatoes have cooled and started to dry, you can begin to form the dough mixture. Be sure not to overwork the dough or add too much flour and you'll end up with perfect gnocchi-ready to plop into your favorite pot of perking sauce.