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Ricotta Gnocchi with Fresh Peas and Mushrooms
If I made this same combination of ingredients 100 times, each version would be different, which I how I believe these things should work. When I buy peas at the farmer's market, I'm not thinking I need 2 cups, I'm thinking I need to buy some peas. The same goes for the mushrooms. Grab a handful and keep moving. Garnish with Parmigiano-Reggiano cheese and fresh parsley, mint, or basil.
Capirotada (Mexican Bread Pudding)
My mother made this capirotada every Easter and Christmas. It was always a big hit! Nuts add a lovely texture. This sweet spiced bread pudding is delicious served warm or cold.
Bev's Chocolate Pie
This decadent chocolate pie has a rich chocolate filling in a buttery pie crust, topped with fluffy baked meringue. I got this easy recipe from a dear friend a long time ago!
Gnudi (Ricotta Gnocchi)
I've made potato-basil gnocchi before and successfully frozen it but thought I'd try the gnocchi less travelled... gnudi. Gnudi are ricotta-based gnocchi, and are usually made with spinach. However, I forgot to buy spinach and thought I'd use up some of my bumper crop of basil. These are delicate, delicious, and surprisingly easy. The recipe is very forgiving. The basil is intense and wonderful with these little cheese dumplings. I used a mix of both Genovese and Amethyst basil and the results were purple and green! Serve with butter, pesto, or chopped fresh tomatoes, capers, and olives as either a main course or a side dish
Air-Fried Gnocchi
Crispy on the outside, soft and chewy on the inside, air-fried gnocchi served on top of dressed tomatoes. The texture gnocchi get when air fried is amazing.
Creamy Sausage and Mushroom Gnocchi Skillet
This creamy sausage gnocchi is a comforting, indulgent dish with ingredients like wine, cream, and shallots. I do not recommend adding salt because I find the sausage has enough salt. Although cheese is optional, I find it gets lost in the sauce.
Roman-Style Gnocchi
Gnocchi alla Romana are delicious baked dumplings made with semolina flour, milk, butter, and Parmesan. I feel like I've eaten a fair amount of Italian food, and I've been to Rome, but it wasn't until late in life that I discovered these virtually unknown semolina gnocchi. This would make a world-class side dish but can also be paired with your favorite pasta sauce and served as an appetizer or entrée.
Chef John's Potato Gnocchi
When I found one lone russet potato at the bottom of the bin, I decided to make a small batch of gnocchi — the perfect thing to do with one potato. I like a very potato-y gnocchi, so I go with just enough flour to form the dough. Other people prefer a denser, more pasta-like dumpling and use much more flour. I know many of you hate it when I say this, but you'll just have to figure it out as you go. Makes two main courses or four appetizer servings.
Cabbage and Noodles with Ham
This Eastern European-inspired dish with ham, cabbage, and noodles is a great way to use up leftover ingredients.
Gnocchi with Cherry Tomato Sauce
In this gnocchi with cherry tomato sauce recipe, the flavor of potato gnocchi is lifted by this sweet, fresh, spicy sauce.
Cabbage and Gnocchi
This is a Polish comfort food with an Italian flare. Haluski (cabbage and noodles) is a popular budget-friendly Polish dish. I had some cabbage in the fridge and some gnocchi in my pantry so I decided to stir up some fun. I loved the way it turned out. Sprinkled with Parmesan cheese, it is even more savory and delish.
Vegetarian Gnocchi with Spinach and Mushroom-Butter Sauce
A delicious, easy-to-prepare meal that is great for dinner or dinner parties. I like to use whole wheat gnocchi. Top with additional grated cheese and some finely chopped basil.
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