Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Potato Gnocchi in Basil Cream Sauce

2.5 by 4 people
Rate me!
  • Makes: 4 servings
  • Prep: 1 hr 40 mins
  • Cook: 20 mins 425°F

Potato Gnocchi in Basil Cream Sauce



  1. For potatoes, prick skins with a fork. Bake in a 425 degree F oven for 40 to 60 minutes or until tender. (Or, cook whole, unpeeled potatoes in boiling water for 20 to 25 minutes or until tender. Drain.) When cool enough to handle, peel and cut up potatoes. Mash potatoes with a potato masher or run through a food mill or ricer.
  2. In a medium bowl combine potatoes, chives or parsley, salt, and pepper. Stir with a fork until combined. Using a wooden spoon, stir in enough of the 3/4 to 1 cup flour to form dough into a ball.
  3. On a lightly floured surface, knead in enough remaining flour to make a dough that is firm and not sticky (this will take about 3 minutes). Divide dough into 4 portions; divide each into 16 portions (64 total). Form dough into balls.
  4. Place 1 ball at a time onto a floured fork press with finger to flatten slightly. (Gnocchi should have ridges on one side and a depression on the other.) Transfer to a baking sheet lined with waxed paper.
  5. In a 3-quart saucepan cook the gnocchi, half at a time, in a large amount of gently boiling, lightly salted water for 1 to 2 minutes or until gnocchi rise to the top and have a bread like texture. Remove gnocchi with a slotted spoon. Keep warm.
  6. For sauce, in a saucepan stir together the 2 tablespoons flour and the garlic powder. Gradually whisk in milk. Cook and stir over medium heat until bubbly. Cook and stir for 1 minute more. Stir in the 2 tablespoons basil and the prosciutto or ham. Heat through. To serve, stir together gnocchi and sauce. Sprinkle with cheese and additional basil. Serves 4.

From the Test Kitchen

Shape gnocchi as directed above. Cover and chill up to 12 hours.

Nutrition Facts (Potato Gnocchi in Basil Cream Sauce)

    Per serving:
  • 297 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 14 mg chol.,
  • 626 mg sodium,
  • 51 g carb.,
  • 3 g fiber,
  • 17 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...