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Italian - Page 3 of 89

  • Recipe

    Roasted Yellow Pepper Pesto

    The smoky but bright flavor of charred peppers complements grilled lamb chops or other grilled meat.

  • Recipe

    Mixed Herb Pesto

    This is the perfect pesto to make when you have extra herbs on hand or an herb garden that’s working overtime. Delicious tossed with boiled potatoes, use it as you…

  • Recipe

    Tomato and Ricotta Pesto

    This simple pesto packs bold tomato flavor. Use it to perk up green beans, or toss with pasta.

  • How-To

    Tips for Making Great Gnocchi

    Making potato gnocchi is one of those rewarding endeavors that gets easier the more times you do it. These tips can help too.   Pick the right potato. Starchy russets…

  • How-To

    How to Make Gnocchi in Brilliant Colors

    Adding beets, spinach, cheese, and even chestnut flour to potato gnocchi results in fabulous flavors and some eye-catching hues.

  • Recipe

    Potato-Ricotta Gnocchi with Marinara Sauce and Basil

    Tender and more rich than regular potato gnocchi, these simple dumplings hold together really well thanks to the egg but are super light. They go well with just about any…

  • Recipe

    Spinach and Basil Gnocchi with Butter and Parmesan

    A hint of basil permeates these verdant dumplings. Don’t worry if the greens for the purée don’t fully break down; the bits of leaves add a speckled touch. The gnocchi’s…

  • Recipe

    Potato Chestnut Gnocchi with Gorgonzola Cream Sauce

    Chestnut flour gives these dumplings a texture that's denser than Potato and Ricotta Gnocchi, yet comforting. Cooked peas and chard are a nice addition to the creamy sauce. Because it's…

  • Recipe

    Roasted Beet Gnocchi with Brown Butter-Sage Sauce

    These gnocchi have a subtle beet flavor that’s a little earthy and a little sweet. The simple brown butter sage sauce shows off the gnocchi’s vibrant hue.

  • Recipe

    Pistachio Pesto Pasta Primavera

    In this pretty dish, the vegetables are shaved to mimic the pasta. Blanching the parsley makes the pesto more vivid, but you may omit that step.