Salsa di noci (Ligurian Walnut Sauce)

Frankgnocchi, Liguria, primi piatti25 Comments

Gnocchi salsa di noci (Gnocchi with Walnut Sauce)

 I would venture to say that, other than producing Christopher Columbus, Liguria is probably best known as the home of pesto genovese, or basil pesto. But the region produces another kind of pesto, known as salsa di noci or Walnut Sauce, that  deserves much more attention. The most typical use of salsa … Read More

Ravioli nudi (Spinach and Ricotta Dumplings)

Frankgnocchi, Lombardia, primi piatti, Toscana32 Comments

Ravioli nudi

Ravioli nudi, or “nude ravioli”, also known as gnudi, malfatti, gnocchi verdi, or the more literal gnocchi di ricotta e spinaci—are dumplings made with the usual spinach and ricotta filling for regular ravioli without their usual pasta “clothing”. Often thought of as a speciality of Tuscany—they are also sometimes called strozzapreti toscani—they … Read More

Gnocchi alla romana (Roman Semolina Gnocchi)

Frankgnocchi, Lazio, primi piatti39 Comments

Gnocchi alla romana (Roman Semolina Gnocchi)

Here’s a linguistic quandary: The Italian word gnocchi is usually translated as ‘dumplings’, and the dictionary defines the word ‘dumpling’ as “a small mass of leavened dough cooked by boiling or steaming” or “a piece of dough, sometimes filled, that is cooked in liquid such as water or soup”. Well, … Read More

Gnocchi alla sorrentina (Potato Gnocchi with Tomato Sauce and Mozzarella)

FrankCampania, gnocchi, primi piatti, summer40 Comments

Potato gnocchi are pretty filling, the kind of food you may associate with the cooler weather. But, in fact, you can enjoy gnocchi all year ’round. They are delicious with pesto, for example, or with a simple tomato sauce. In fact, one of the classic Campanian summer dishes is gnocchi … Read More

Homemade Potato Gnocchi

Frankgnocchi, primi piatti, reference37 Comments

Potato gnocchi are one of the easier types of ‘pasta’ to make at home and are most definitely worth the effort. The mini-hockey pucks that are sold commercially are, to put it bluntly, hardly worth eating—especially after you’ve tried the real thing. The best homemade potato gnocchi are as light and … Read More

Canederli (Tyrolean Bread Dumplings)

FrankAlto Adige, Fall, gnocchi, Non-Italian, primi piatti, Winter21 Comments

Tyrollean Bread Dumplings

Canederli is the Italian name given to the bread dumplings so popular in Austria and other parts of central Europe, known in German as Semmelknödl or just knödel. During my years in Vienna it was one of my favorite things to eat, so when I re-discovered them in Italy, on … Read More

Gnocchi al gorgonzola (Potato Gnocchi with Gorgonzola Sauce)

Frankgnocchi, Lombardia, primi piatti, Winter8 Comments

  It’s Thursday, and the Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy, I’m not entirely sure…) is gnocchi day: giovedi’ gnocchi as the saying goes. Today’s offering is gnocchi with gorgonzola sauce. Here’s how you make this incredibly rich and unctuous … Read More

Gnocchi ai funghi (Potato Gnocchi with Mushroom Sauce)

Frankgnocchi, primi piatti16 Comments

Gnocchi ai funghi

 The Romans out there will know that Thursdays in Rome (and perhaps in the rest of Italy) is gnocchi day. After ten years in Rome, I’ve gotten into the habit and in our house we still often eat gnocchi on Thursdays. In the Fall and Winter, I particularly like gnocchi … Read More