Gnocchi

About 3/4 cup potato (120 grams) • carrots • About 4 oz chicken breast (120 grams) • egg • all-purpose flour (200 grams) • grated Parmesan cheese (50 grams) • Salt • Olive oil • fresh rosemary • Curry powder

potato gnocchi (300 g) • shrimp (250 g) • eggplant • garlic • white wine (about 120 ml) • tomato purée (250 g) • For the seafood stock • carrot • onion • celery stalk • White wine, • Water, •

potato gnocchi (400 grams) • prepared Parmesan cream (150 grams) • sun-dried tomatoes in oil, well drained • Salt, to taste • fresh basil leaves

potato gnocchi (500 grams) • ground pork (1 kg) • grated Parmesan cheese (about 100 grams) • tomato paste • tomato purée (about 48-52 oz total) • white wine (about 120 ml) • small bunch fresh parsley • red onion (such as Tropea) • celery stalk • carrot • Olive oil, • Black pepper, •

rye flour (75 grams) • buckwheat flour (75 grams) • ricotta cheese (200 grams) • egg whites • fresh spinach (100 grams) • hazelnuts (30 grams) • grated Parmesan cheese (20 grams) • grated Pecorino cheese (10 grams) • Zest of 1 lemon, grated • Salt, to taste • Pepper, to taste

potato gnocchi (400 grams) • carrots (it's not worth turning on the oven for fewer carrots) • extra virgin olive oil • mild green chili pepper • garlic clove • black pepper • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the broccoli cream: • Romanesco broccoli • shallot • small potato • fresh basil

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

red potatoes or white potatoes for gnocchi (500 grams) • all-purpose flour (about 150 grams), plus more as needed for shaping • medium egg • Salt, to taste • Fresh parsley, to taste • Fresh sage, to taste • Butter, to taste • Diced pancetta (optional, if desired), to taste • Black pepper (optional, if desired), to taste

gnocchi (500 g) • saffron • Olive oil • Salt • Parsley • small cartons cooking cream

whole wheat flour (about 100 grams) • carrots • bell pepper • onion • curry powder • granulated sugar • Grated cheese

butternut squash (about 600 grams) • potatoes (about 400 grams) • all-purpose flour (about 200 grams) • Coarse salt, • mild Gorgonzola cheese (about 200 grams; I use the kind with mascarpone) • whole or low-fat milk (about 60 grams) • Salt and nutmeg,

potato gnocchi (800 grams) • swordfish • fresh cherry tomatoes (about 20 grams) • walnuts • small bunch fresh parsley • glass cognac • garlic • Extra virgin olive oil, • Black pepper, • Salt,

leftover polenta (about 250 grams) • all-purpose flour (about 100 grams) • egg • Salt • whole peeled tomatoes • garlic clove • chili pepper • Olive oil, • Grated Parmesan cheese, to taste

potato gnocchi (800 grams) • ground pork (500 grams) • ground veal (500 grams) • spicy fresh sausages • tomato purée • tomato paste • bell peppers • large red onion (such as Tropea) • carrot • celery stalk • Olive oil, • small bunch fresh parsley •

About 1 1/2 cups Schär gluten-free flour for pasta (200 grams) • boiled potatoes (500 grams) • Salt, to taste • olive oil • mixed corn and rice flour (equal parts) for dusting (100 grams) • Olive oil, sunflower oil, or other oil,

medium zucchini • onion • breadcrumbs (about 15 grams) • grated Parmesan cheese (about 15 grams) • egg yolk • Salt • Pepper • Basil and/or parsley • butter • sage

rice couscous (200 grams) • broth (300 ml) • zucchini • red bell pepper • small shrimp (I used frozen, peeled shrimp) • garlic clove • Olive oil, • fresh parsley

potatoes (about 1000 g) • all-purpose flour (about 300 g) • potato starch (about 30 g) • egg whites • salt • grated Parmesan cheese (about 30 g) • tomato sauce (about 200 g) • mozzarella cheese, diced (about 100 g) • grated Parmesan cheese (about 20 g)

plain tofu (100 grams) • extra virgin olive oil • salt • all-purpose flour (about 30 grams; see step 3) • ground turmeric (optional) • basil leaves • Extra all-purpose flour for shaping • Extra virgin olive oil for serving • mixed vegetables (about 250 grams; see step 1) • shallot • extra virgin olive oil • Salt, to taste •

plain tofu • extra virgin olive oil • salt • buckwheat flour • dried oregano • dried thyme • fresh sage leaves • extra virgin olive oil • garlic clove • cremini or white mushrooms • asparagus tips • walnut halves •

small potato gnocchi (about 500 grams) • pumpkin (about 300 grams) • onion • ricotta cheese • smoked scamorza cheese • speck (or substitute prosciutto) • Grated Parmesan or Grana Padano cheese • Salt and extra-virgin olive oil,

cooked pumpkin (about 100 grams) • Nutmeg, to taste • Salt, to taste • egg • Black pepper, to taste • all-purpose flour (about 200 grams) • Curry powder, to taste • heavy cream (about 100 grams) • Crispy speck, to taste

Gnocchi • pumpkin (about 600 grams) • all-purpose flour (about 300 grams) • boiled potato (about 200 grams) • salt (about 7 grams) • olive oil, salt, pepper, thyme • Filling • cooked pumpkin (about 150 grams) • crushed amaretti cookies (about 40 grams) • grated Grana cheese • apple or pear fruit mustard (Mostarda Mantovana) • cinnamon, nutmeg, salt •

quick gnocchi dough (see my recipe: https://cookpad.wasmer.app/it/r/16572336) • arugula (about 60 grams) • unsalted butter (about 100 grams) • extra virgin olive oil • Black pepper • Red pepper flakes, for garnish

old potatoes (about 1.2 kg) • potato starch (about 60 grams) • all-purpose flour (about 200 grams, as needed) • large egg • Ground nutmeg, to taste • Salt, to taste • blue pea flower powder • zucchini pesto • large zucchini • Salt, to taste • stracchino cheese (about 100 grams) • Black pepper, to taste (optional) •

For the dough • potatoes (800 g) • all-purpose flour (200 g) • egg • potato starch (35 g) • For the filling • spinach (500 g) • ricotta cheese (150 g) • egg • grated Parmesan cheese (30 g) • Salt, pepper, and nutmeg to taste • For the sauce •

For the gnocchi: 2.2 lbs potatoes (1 kg) • egg yolk • semolina flour (about 250 grams) • Salt • For the filling: 3/4 cup ricotta cheese (about 200 grams) • walnuts (about 80 grams) • Salt and pepper • For the sauce: 3 artichokes • Extra virgin olive oil • garlic cloves • Salt and pepper • lemon •

zucchini, grated (about 250 grams) • ricotta cheese (about 250 grams) • large egg • grated cheese • all-purpose flour (about 250 grams) • Salt, to taste • Nutmeg, to taste • fresh sage leaves • unsalted butter (about 40 grams)

whole wheat flour (about 450 grams) • water (500 ml) • asparagus (about 300 grams; I used purple asparagus from Albenga) • goat milk robiola cheese (about 200 grams) • egg yolk • Salt, to taste • Black pepper, to taste • Lemon zest, to taste • Nasturtium petals, to taste • Butter, to taste • grated Parmesan cheese • Extra virgin olive oil, to taste •

potato gnocchi (500 grams) • fresh tuna steak, one piece (150 grams) • cherry tomatoes (datterini) • Extra virgin olive oil • garlic clove • Salt • brandy • Red pepper flakes (optional) • for the gnocchi • potatoes (1 kg) • all-purpose flour (about 350 grams) • egg •