Making potato gnocchi is one of those rewarding endeavors that gets easier the more times you do it. These tips can help too. Pick the right potato. Starchy russets give…
Adding beets, spinach, cheese, and even chestnut flour to potato gnocchi results in fabulous flavors and some eye-catching hues.
Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any…
A hint of basil permeates these verdant dumplings. Don’t worry if the greens for the purée don’t fully break down; the bits of leaves add a speckled touch. The gnocchi’s…
Chestnut flour gives these dumplings a texture that's denser than Potato and Ricotta Gnocchi, yet comforting. Cooked peas and chard are a nice addition to the creamy sauce. Because it's…
These gnocchi have a subtle beet flavor that’s a little earthy and a little sweet. The simple brown butter sage sauce shows off the gnocchi’s vibrant hue.
This simple preparation is a staple in the alpine region of Italy. The few basics of butter, Parmigiano- Reggiano, and speck (a smoked and cured ham) are widely available, even…
These beautiful gnocchi show off a rich red color. The flavor of the gnocchi is earthy but not intensely beet-y, and the texture is soft and delicate. They pair well…
Originally from Lazio, pasta grattugiata is an ancient and rustic preparation. The name literally translates as “grated pasta,” and it is simple to make. The ingredients are inexpensive and, like…
This impressive main course has a few steps to it, but you can assemble the roulades ahead; they cook quickly and are a dream to carve. Plus, they pack an…
Do you really want to delete the list,?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this Person
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?
