Gnocchi series
Recipes
Al pastor gnocchi
The crisp spit-roasted edges of al pastor, faked in a skillet. Pork, charred pineapple, a green pool of salsa verde.
Crispy gnocchi and beef on whipped miso ricotta
Beef browned to rubble, gnocchi gone golden, sprouts charred nearly black, all of it dragged through a cool miso ricotta.
Brown-butter and miso gnocchi with a jammy egg
Nutty brown butter whisked with miso, crisp gnocchi, fried sage and a soft egg broken over the top.
Caesar gnocchi, the crouton situation
The crisp gnocchi is the crouton. Massaged romaine, a proper yolk-and-anchovy dressing, a blizzard of pecorino.
French onion gnocchi
Onions taken all the way down, crisp gnocchi folded in, a lid of Gruyère melted over the top.
'Nduja gnocchi with whipped ricotta and hot honey
Spreadable Calabrian chili sausage melts into its own sauce, over cool ricotta, hot honey on top.
Poblano and sausage gnocchi with melting goat cheese
Roasted poblano, browned sausage and goat cheese gone saucy, crisp gnocchi through the middle.
Larb, but make it gnocchi
The gnocchi go back in the pan and drink a coconut glaze. Fish sauce, lime, a jungle of herbs.
Crispy spanakopita gnocchi
Spanakopita flavors massaged raw, over a cool swipe of chili-flecked yogurt.
Fiery gnocchi with creamy gochujang
A vodka sauce where the vodka finally tastes of something.
Featured
Tomato sauce so simple you'll die
Marcella's three ingredients, one of which you bin, and a fourth she never sanctioned.
A ricotta pasta that begs to be messed with
Stir it in a bowl while the water boils, then fiddle until it tastes like yours.
Gnocchi baked with corn and a goat cheese heart
A whole round of goat cheese goes in last and collapses into the sauce.