Cookbooks

You can use six 2-cup gratin dishes to make individual servings. The baking time will be a bit shorter; cook until bubbling and golden.

You can use this recipe to make spinach gnocchi: Thaw 1 10-ounce package frozen spinach, very finely chop the leaves, and squeeze out the moisture. Add it to the potatoes in the bowl, and sprinkle with an additional 2 tablespoons flour. Formed gnocchi can be refrigerated on a floured baking sheet, uncovered, up to 12 hours.

If you have trouble finding caciocavallo cheese, you can substitute grated Parmigiano-Reggiano.

You can substitute fresh or frozen peas for the fava beans. Drain the ricotta in a sieve set over a bowl for about 10 minutes to remove excess liquid. Try to find the denser buffalo ricotta for this recipe. If you use regular ricotta, the filling won’t be as thick.

The pesto can be made up to 1 hour before serving without losing its freshness; store it at room temperature.