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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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Breast of Chicken in a Light Lemon-Herb Sauce
The finished sauce will be lightly thickened by...
 
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Behind the scenes in Lidia's Kitchen

 
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Cooking gnocchi
When you are making gnocchi you should cook them when just made or you can freeze them and use them an...
 
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Book signing – May 10th
Williams-Sonoma Columbus Circle New York, NY 1:00 – 3:00...
 
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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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January 5, 2014
Cooking gnocchi

When you are making gnocchi you should cook them when just made or you can freeze them and use them anytime. To freeze fresh gnocchi, spread the gnocchi out, not touching, on a lightly floured baking pan or whatever will fit in your freezer and set to freeze. When they are solid-about 2 hours-gather them together, shake off excess flour, and store them in sealed plastic bags by portions for future use. They will keep in the freezer for up to 6 weeks and more. To cook frozen gnocchi, make sure you have double the amount of cooking water than you would have when cooking fresh gnocchi or pasta. This is important because when frozen, and you throw them into the boiling water, the temperature of the boiling water drops. If there are too many gnocchi and not enough boiling water, the gnocchi will fall apart before the water returns to a boil.