Ricotta and Black Pepper Gnudi With Sage and Brown Butter

These ricotta gnudi are incredible: a thin layer of semolina pasta surrounds a core of creamy, explosive sheep's milk ricotta all served in a brown butter-sage sauce.

Tuscan Ricotta Balls

Tuscan Gnudi are naked or “nude” ravioli. It is the ricotta filling of the ravioli without the pasta and formed into balls.

Spinach and Feta Gnudi in Mushroom-Saffron Broth

Creamy ricotta and feta dumplings with spinach served in a warm mushroom and saffron broth.

Spinach and Ricotta Gnudi with Tomato-Butter Sauce

Gnocchi versus gnudi: a conundrum. I have always found these two to be incredibly similar. They are both small dumplings served like pasta. They are both meant to be light in texture. While gnocchi can

Easy Pumpkin Gnocchi with Sage Butter Sauce

This Pumpkin Gnocchi is soft and pillowy on the inside, golden on the outside, and it is unbelievably simple to make. The secret is ricotta!

Parisian gnocchi, butternut squash, sage and pine nuts

This pan-fried gnocchi is so soft but the pan fry gives it a little bit of texture on the outside. Paired with butternut squash, sage and pine nuts, it's a simple but extremely tasty dish. 

Easy Homemade Ricotta Gnocchi (from scratch)

The fastest and easiest homemade gnocchi is made using ricotta instead of potatoes. 30 minutes start to finish, from scratch!! Once you make this ricotta gnocchi recipe there will be no looking back when you want to rustle up some pillowy-soft homemade gnocchi.

Light and Tender Potato Gnocchi With Sage-Butter Sauce

We're not going to lie: Potato gnocchi can be a little tricky, and they require some practice to get right. But if you know a few basic rules, it's really not that hard to make gnocchi that are light and tender, not leaden and gummy.

Pan Fried Gnocchi with Pumpkin & Spinach

Pan fried gnocchi - golden crispy on the outside, soft on the inside! Tossed with roasted pumpkin, spinach and a buttery sauce. Easy to make, so delicious!

Ricotta Gnocchi With Asparagus and Prosciutto

Fresh ricotta gnocchi may be the fastest fresh-pasta recipe I know. With a little practice, I've gotten it down to under ten minutes (8 minutes 53 seconds, to be precise). But the great part about this recipe is that it serves as a suitable base for a huge variety of sauces and flavors. For instance, last week a friend of mine brought over some delicious first-of-the-season fresh asparagus which we combined with prosciutto and an easy cream sauce to make a delicious impromptu (and fast!) meal on...