Gnocchi made with gries (farina) were a favorite of mine as a child—perhaps because they were often cooked for holiday dinners. And I have especially fond memories of the gnocchi di gries made by my great-aunt Nina while we lived with her in Trieste, before we left for the United States. And though Zia Nina is gone, here is the way my mother, Erminia Matticchio, prepares them for our family today. The little gnocchetti are delicious and simple to make. Because they cook in broth, and take on the flavor, homemade broth is always best, and together they make a festive and satisfying soup course. The gnocchi are a favorite soup garnish for children, and a good dish for infants starting to eat solid food. To make a larger amount of gnocchetti, simply multiply the recipe. They keep well, so you can make a big batch, drain them after cooking, and pack in ziplock freezer bags; refrigerate or freeze. Reheat in boiling broth (if frozen, defrost them first).
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
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.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
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.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.