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.
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.