'pasta' on Serious Eats

How to Make Light and Tender Potato Gnocchi

Considering how fundamentally simple they are, potato gnocchi sure do make people nervous. Do it right, and they're light and tender. Do it wrong, and they're gummy little bricks. Here we delve into every major aspect of gnocchi making and explain how each can impact the result. But first take a deep breath, because this doesn't need to be stressful. It can actually be a lot of fun, and an excellent exercise in honing your abilities as a cook. More

Light and Tender Potato Gnocchi With Sage-Butter Sauce

We're not going to lie: Potato gnocchi can be a little tricky and require some practice to get right. But if you know a few basic rules, it's really not that hard to make ones that are light and tender, not leaden and gummy. This recipe walks you through those steps, starting with choosing a gnocchi-friendly potato and cooking it the right way; then we leave it up to you whether to add egg yolk or not (yolks make a dough that's easier to work with, but also firmer); and finally we add just enough flour to make a cohesive dough while being careful not to overwork it to the point of gumminess. The result are lovely little gnocchi in a sage-butter sauce that will prove that good gnocchi aren't out of reach. More

How to Make Roman Semolina Gnocchi (Gnocchi alla Romana)

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi. More

Roman Semolina Gnocchi (Gnocchi alla Romana)

Long before ships brought native crops from the Americas to Europe, Italy was a land without red sauce, corn polenta, or potato gnocchi. But even without the potato, gnocchi still existed, such as in the form of the classic gnocchi alla Romana, this custardy oven-baked version made with semolina, egg, cheese, and butter. You could say these are the OG: the original gnocchi. More

How to Make Shanghai Lion's Head Meatballs

Shanghai-style Lion's Head meatballs have a name that sounds intimidating, but they couldn't be easier to make. In this recipe, ground pork is mixed with mashed tofu (for tenderness), minced water chestnuts (for crunch), seared until golden, and then simmered in broth with vermicelli noodles, cabbage, and bok choi. More

How to Turn Beans Into a Creamy Vegan Pasta Sauce

Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm to it). More

Pasta With Chickpea Sauce

Turning a bean purée into a pasta sauce may sound strange, but just think of it as a variation on the classic Italian soup pasta e fagioli, just with a lot more pasta and only enough "soup" to coat the noodles. It's delicious, and it just happens to be vegan (though we won't snitch if you decide to add grated parm to it). More

How to Make Perfect Tortellini From Scratch

In the world of labor-intensive foods, tortellini definitely fall into the realm of time-consuming, repetitive tasks. To make a meal for two will take you around half an hour of piping and folding. But it's time well-spent, I promise! They're delicate, flavorful showstoppers that also lend themselves well to cooking with a partner or group of friends. Make it a social event and the time will fly. Plus you'll feel pretty baller doing it. More

More Posts