Gnocchi made with gries (farina) were a favorite of mine as a child—perhaps because they were often cooked for holiday dinners. And I have especially fond memories of the gnocchi di gries made by my great-aunt Nina while we lived with her in Trieste, before we left for the United States. And though Zia Nina is gone, here is the way my mother, Erminia Matticchio, prepares them for our family today. The little gnocchetti are delicious and simple to make. Because they cook in broth, and take on the flavor, homemade broth is always best, and together they make a festive and satisfying soup course. The gnocchi are a favorite soup garnish for children, and a good dish for infants starting to eat solid food. To make a larger amount of gnocchetti, simply multiply the recipe. They keep well, so you can make a big batch, drain them after cooking, and pack in ziplock freezer bags; refrigerate or freeze. Reheat in boiling broth (if frozen, defrost them first).
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
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.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.