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Entries tagged with 'gnocchi'

Parisian Gnocchi Soufflé

Serious Eats J. Kenji López-Alt 3 comments

The easiest way to enjoy Parisian-style gnocchi: puffed in brown butter with a crisp coating of broiled cheese. More

Parisian Gnocchi

Serious Eats J. Kenji López-Alt 20 comments

Light and tender Parisian-style gnocchi made with a poached pâte à choux. More

Parisian Gnocchi With Roasted Cherry Tomatoes, Corn, and Zucchini

Serious Eats J. Kenji López-Alt 4 comments

A perfect end-of-summer meal with light and airy Parisian-style gnocchi crisped in olive oil and served with oven-roasted cherry tomatoes, zucchini, and sweet corn. More

Herb Ricotta Gnocchi With Quick Tomato Sauce

Serious Eats Deborah Mele 5 comments

I call ricotta gnocchi "fast food" Italian, as with just a little practice, you can make ricotta gnocchi in as little time as it takes you to boil the water to cook them in. This really is a dish, sauce included, that can be prepared and cooked in under 30 minutes which makes it a fabulous choice for busy mid-week meals. More

James Peterson's Spinach Gnocchi

Serious Eats Kate Williams 3 comments

These days, I'm still fascinated by green pasta, so cooking up a batch of James Peterson's Spinach Gnocchi from Vegetables was an easy sell. These gnocchi are potato-free, instead relying on flour and ricotta cheese to turn the leafy green into a hand-rolled treat. Rolling out gnocchi is definitely a process, but it's easy and kind of like playing with Play-Doh. More

Gluten-Free Potato Gnocchi

Serious Eats Elizabeth Barbone 8 comments

Tender, fluffy potato gnocchi, without the wheat flour. More

Pork Chops with Norman Cider Cream Sauce and Thyme

Serious Eats Kerry Saretsky 7 comments

Pork chops, simply seared with fresh thyme, are finished with a two-ingredient sauce of dry Normandy apple cider and fresh cream. Served with gnocchi and a salad, it's parfait! More

Cook the Book: Roasted Carrot and Ricotta Gnocchi with Herbed Butter

Serious Eats Caroline Russock 8 comments

Domenica Marchetti finishes these rich little gnocchi by tossing them in an herbed butter and baking them in the oven under a shower of finely shredded Parmigiano. Similar to another autumn pasta, butternut squash ravioli, these carrot gnocchi tread the line between sweet and savory in the best possible way, sweetly carroty and buttery with a welcome hit of salt from the Parmigiano and a brightness from the chopped herbs. More

Sunday Supper: Rabbit Ragu with Potato Gnocchi

Serious Eats Sydney Oland 4 comments

There's something about rabbit—richer than chicken and more subtle than pork, it has a flavor that's unique. This simple ragu has uncomplicated ingredients that let the rabbit's flavor come through. More

Potato Gnocchi with Sage Brown-Butter Sauce

Serious Eats Kumiko Mitarai 16 comments

Though you need a decent chunk of time to make the gnocchi pasta, it's really not hard to do. The sage brown-butter sauce, on the other hand, comes together so quickly, you can prepare it in the few minutes it takes to cook the gnocchi. The pay-off is worth the effort. The soft gnocchi and the nutty, toasted butter make for deeply satisfying comfort food. More

Eat For Eight Bucks: Gnocchi and Red Cabbage Gratin

Serious Eats Phoebe Lapine and Cara Eisenpress 1 comment

Potatoes and cabbage remind me of the diet Charlie Bucket and his family survived on before Willy Wonka's golden ticket came their way. But prepare these humble ingredients with a little Italian flair, and you'll have an elegant, affordable dish. More

Cook the Book: Almond Gnocchi with Lamb Ragu

Serious Eats Michele Humes 2 comments

Photograph from truth82 on Flickr I've saved Joy Manning and Tara Mataraza Desmond's gnocchi with lamb ragu for Friday, because I think it'll make a great weekend project. Properly-made gnocchi are a joy both to roll and to eat, and... More

Dinner Tonight: Squash Gnocchi with Meat Sauce

Serious Eats Nick Kindelsperger 4 comments

Squash. Photograph by Robyn Lee. I've made potato gnocchi and ricotta gnocchi before, but I've never branched out beyond that--nor realized I could. But it does make sense. The idea that squash could be turned into gnocchi immediately grabbed... More

Snapshots from Italy: Seeing Red at the Market

Serious Eats Gina DePalma 4 comments

The markets of Rome are always ablaze with color, but as the weather gets warmer and the variety of produce grows, the vivid hues have intensified. This past Saturday at the Campo de’Fiori was a riot of spring colors, but it was the reds that leapt out and grabbed my attention. More

Dinner Tonight: Ricotta and Spinach Gnocchi

Serious Eats Nick Kindelsperger 9 comments

Most of my experience with gnocchi is with the potato kind. I do love it, but it takes time. By the time the potatoes have baked, an hour has already gone by. Then you have to let it cool, and... More

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