If you think all gnocchi are potato-based bite-sized dumplings (as do most Americans), you are in for a surprise—and a great treat. Roman-style gnocchi di semolino are much more like polenta, made from a cereal porridge that is cooked and cooled until firm, then cut into small pieces and baked with a rich topping of butter and cheese. Yellow semolina (ground durum-wheat flour) even looks a bit like polenta, but it gives the dish a flavor and texture that are quite distinct from cornmeal. Gnocchi di semolino are usually served as a first course, instead of pasta, during a Sunday meal in a Roman household. It is a good dish when you have big crowds, since you can prepare it even the day before, leave it in the refrigerator covered with plastic wrap, and then just put on the butter and cheese and bake it in a hot oven where you might have a roast going. Because it holds its temperature for a while, you can set it on the table family style, with a serving spoon. Let people just take as much as they want. Traditionally, these gnocchi are cut into 1-inch rounds with a cookie cutter, but often, to avoid any waste, they are cut into squares or diamonds, which is just as good. Taleggio is a creamy cheese and I love it on this dish, but even just a Pecorino Romano will give you a nice flavorful crust.
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.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.