A dish I was tasked with making when I was working in my first restaurant job at The Dorchester Hotel. Needless to say, the skill of making gnocchi has stayed with me and they often feature on the menus I write. The key is to not overwork the potatoes when mashing: you need it to be dry and floury to give you the best chance of success. Don’t be disheartened even if you fail: there is a lesson in that.
Don’t burn the sage: burn the butter, add the sage and the aromas will create a wonderful sense of calm in your home.
Sausages and peppers are a classic combo that is not only delicious but easy to prepare with only a sheet pan. By using chicken sausage, we can limit saturated fat while maximizing that savory Italian flavor that we’re going for. Add some gnocchi and serve on top of a bed of calcium-rich spinach. Done and done!
A hearty, warming meal, the gnocchi here are baked and topped with a crunchy breadcrumb or pangratatto topping, making for a satisfying mix of creaminess and crunch. Ready-made gnocchi have become widely available, and most types are vegan, but check the ingredients just in case.
Could I write a book without featuring crispy gnocchi? Of course not. So I give you my proudest barbecue creation. Forget about threading just plain old vegetables on a stick —here, you intersperse veggies of your choice (I’ve done bell peppers here, but see the note below) on skewers with just-blanched gnocchi. The result is crisp perfection like you wouldn’t believe.
This is the homemade pasta to make with little kids; anyone who can work with Playdough can make these gnocchi with expertise.