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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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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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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
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...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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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.