home or Register


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.
 
more about lidia ›




Breast of Chicken in a Light Lemon-Herb Sauce
The finished sauce will be lightly thickened by...
 
see all
lidia's recipes ›


Behind the scenes in Lidia's Kitchen

 
see all lidia's videos ›


see all of lidia's photos ›


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...
 
see previous tips ›
see next tips ›


Book signing – May 10th
Williams-Sonoma Columbus Circle New York, NY 1:00 – 3:00...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 

Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
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.