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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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Zucchini with Anchovies and Capers
Zucchini is such an abundant and tasty vegetabl...
 
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Lidias In the Kitchen - Wine Sauces

 
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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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Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
Porta a Porta Special
Be sure to watch La Prima Serata airing thisĀ evening at 8pm ETĀ in the US. Bruno Vespa travels to New York with Lidia and Il...
 
Lidia on Wendy Williams
Lidia will be appearing on the Wendy Williams Show on Wednesday June 3rd. Lidia will be cooking and discussing all about her new...
 
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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January 5, 2015
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.