If you think you don’t like potato gnocchi, you’ve probably been subjected to some heavy, leaden mistakes. The good news is that it’s relatively easy to make your own, and following a few rules produces light, fluffy dumplings every time. First, it’s essential to use russet (baking) potatoes, and to bake them with their skins on to ensure they don’t soak up excess water from boiling and turn soggy. Peel the potatoes as soon as you can handle them, and mix the dough gently while the potatoes are still warm. If you’re nervous about the consistency of your dough, simply blanch a test gnocchi in boiling water before forming and shaping them. If it falls apart in the water, you need to add a little more flour to the dough.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
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.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This vegan chili skips the meat but keeps all of the smoky-savory flavors that make it so comforting: cocoa powder, beans, and all of the toppings.
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.