The first time I had gnocchi—sort of a cross between pasta and a dumpling— was in Venice, and it was great! So of course I had to try to make my own. Mine weren’t as spectacular, but after a few more tries, I got it. The key is to only add enough flour for the dough not to be sticky anymore; otherwise, they’ll be too heavy. When you boil them, you can tell whether the dough is okay. If the gnocchi start to feather and fall apart when you boil them, you need more flour. If they don’t float after 2 minutes, they have too much flour. This is another dish that works well with a nice green salad.
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.