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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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Seared Marinated Breast of Chicken with Tomato and Basil
This is one of those simple, quick and very fla...
 
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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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Milano
So excited as I begin filming another season of Junior MasterChef Italia over the next few weeks. Stay tuned for more info this...
 
Lidia in Friuli
Lidia is heading to Friuli to spend some quality time with family and friends."   ...
 
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...
 
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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.