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...
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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...
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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.
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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,...
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