Gnocchi Alla Sorrentina (Baked Gnocchi With Tomato and Mozzarella)

Gnocchi alla Sorrentina is a Southern Italian baked pasta starring plump potato gnocchi. The secret to success is to get each component right, from the tomato sauce to the mozzarella, and to use homemade gnocchi that hold their shape but remain tender.

Gnocchi alla Sorrentina

Now on my way from Rome to Positano, Ya gotta take a train from Rome to Naples, the pizza capitol of the world. Then from Naples, you need to get to a place called Sorrento. Just off the coast of Sorrento is the island of Capri, and if you drive around the coast line of the Sorrentine peninsula, then you’ll run into the famed Amalfi coast. But on that journey, there is a very good reason to stop in sorrento. I’m talking about gnocchi alla sorrentina, soft pillowy gnocchi, in sweet tomato sauce,

Tortellini in Brodo

The World Most Comforting Dish Today we are making the single most cozy, comforting and soul satisfying dish, the famous tortellini in brodo from Emilia Romagna. It’s like a perfect warm hug in a bowl.

Malloreddus Alla Campidanese (Sardinian Ridged Pasta With Saffron and Pork Ragù)

Tuck into this rich Sardinian dish of homemade semolina pasta swathed in an earthy pork ragù.

Mastering Pasta: Eggplant and Parmesan Rotolo

Although I've never eaten in his restaurants, I became a fan of Marc Vetri after reviewing his second cookbook, Rustic Italian Food, a couple years ago. I have featured his recipes for Mortadella Tortelli with

Lasagne Bolognese

The restaurant I Sodi in NYC by Rita Sodi makes the single greatest lasagne I’ve ever had. It was a lasagne bolognese with lots and lots of

Cheese-Filled Toasted Ravioli

To make this St. Louis specialty, fill thin pasta dough with a mixture of ricotta and mozzarella, then bread and fry your ravioli until lightly crisp—and don’t forget the marinara sauce for dunking.

Sfincione (Sicilian New Years Pizza with Bread Crumbs, Onions, and Caciocavallo)

Note: Caciocavallo is a sheep's milk cheese from Sicily. When purchasing, ask for aged caciocavallo meant for grating. If unavailable, replace with Pecorino-Romano or Parmigiano-Reggiano. Store-bought bread crumbs will work, but for best results, use homemade. The 12.25 ounces of...

Malfatti (Italian spinach ricotta dumplings)

Malfatti means “badly formed” in Italian. These rustic spinach ricotta gnocchi-like dumplings may look a bit wonky, but they taste incredible – the very definition of the perfectly imperfect! Malfatti – rustically delicious! I love

Spinach and Ricotta Cannelloni

Imagine coming home to this Spinach Ricotta Cannelloni.... a perfectly seasoned juicy filling with a simple, tasty tomato sauce. Great for freezing!