Bubbling cheeses and tender spinach elevate store-bought gnocchi (look for it in the dried-pasta section).
Author: Andrea Albin
Jumbo pasta shells stuffed with Italian sausage, spinach, ricotta and Parmesan cheeses, covered with cooked tomatoes and baked.
Author: Elise Bauer
Crispy roasted broccoli proves it works just as well as an appetizer as it does a side dish.
Author: Claire Saffitz
How to use sourdough starter in cookies. The texture is delightfully soft, almost cake-like, and sweetened with a quick-and-easy lime glaze.
Author: Emilie Raffa
It's a pizza. It's a salad. It's...a pizza with a huge salad on top of it. Who can argue?
Author: David Tamarkin
An open-face sandwich layered with salty prosciutto, creamy ricotta, and a tangy-sweet red onion jam.
Author: Bon Appétit Test Kitchen
Author: Andrew Carmellini
The cherry salsa recipe atop this bruschetta-like appetizer is also delicious as a condiment for grilled or roast pork.
Author: Samin Nosrat
Lasagna roll-ups are so perfectly convenient and handy, particularly for smaller households, because they can be easily assembled in small loaf pans and you can just grab the amount you need rather than...
Author: Ree Drummond
Author: Bartholomew Daniels
A bright tangle of shredded Brussels sprouts, raisins, and pine nuts tops silky ricotta in this snappy, satisfying toast.
Author: Roy Finamore
The cheesecake has a little lemon in the filling, giving it a lovely hint of tartness. When topped with the velvety sweet curd, the flavors truly sing.
Author: Donna Hay
Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you...
Author: Lidia Bastianich
This simple rice salad combines hearty parsnips, toasty hazelnuts, sweet orange segments, and crispy Little Gem lettuce for a bright, refreshing dinner. Creamy whipped ricotta finishes the meal with rich,...
Author: Katherine Sacks
Author: Mona Talbott
No food processor. No blender. No mortar and pestle. A big bowl and a knife are all you need to whip together this ultraluxe sauce
Author: Carla Lalli Music
Author: Sheila Lukins
Author: Lillian Chou
Author: Deborah Madison
Author: Andrew Carmellini
Author: Sara Dickerman
If you don't have a Belgian waffle iron, use a regular one, but you probably won't need as much batter.
One day I swear I'm going to take gnudi off the menu at The Pig. We'll probably end up closing down, because it's one of the most popular items on the menu. Yet it might be worth the risk-it's been seven...
Author: April Bloomfield
Author: Maria Speck
Author: Kenny Shopsin
Malfatti-literally "badly made"-are not as tricky to shape as you think. This sturdy gnocchi-esque dumpling dough is a breeze to work with.
Author: Ignacio Mattos
Try this amazing Bacon-Asparagus Tart from Delish.com at your next brunch party!
Think gnocchi are too time-consuming to make during the week? Think again! These rustic dumplings get their super-soft texture from a combination of pumpkin, ricotta, and Parmesan cheese that comes together...
Author: Katherine Sacks
If you can't find nduja, a funky and spicy spreadable Italian salami, substitute torn or chopped hot soppressata or a salami with some kick.
Author: Ignacio Mattos