Use this versatile dough to make small gnocchi with the familiar ridged shape, or in the following recipes for stuffed offelle and prune gnocchi. This same dough can also be formed into long gnocchi, page 80, cooked and dressed Friuli style with brown butter, smoked ricotta, cinnamon, and sugar. With all dishes using potato dough, keep several time factors in mind to get the best results. First, allow the cooked potatoes to air-dry thoroughly before you mix the dough—2 hours or even longer if possible. The drier the potatoes, the lighter the dough will be when cooked. Second, because potato dough is best when freshly mixed and cannot sit around, plan to shape the dough into gnocchi and cook them right away (or freeze them). If you are making stuffed gnocchi or offelle, have your filling ingredients ready when you mix the dough.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.