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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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Fried Calamari
Squid were relatively abundant along the Istria...
 
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lidia's recipes ›


Lidias Common Sense Cooking: Finding Fresh Eggs

 
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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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Appearance on Dr.Oz
Lidia will be appearing on Dr. Oz Monday March 23th cooking and giving tips on cooking healthy food. Be sure to check your...
 
Celebrate Spring with Lidia
Lidia is celebrating spring with her new book and is having a book signing dinner at Lidia’s Kansas City and Lidia’s...
 
Lidia on the Better Show
Lidia be appearing on the Better Show on March 12th preparing dishes from Egg-Citing Farm Adventure. Be sure to check your local...
 
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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, 2015
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.