gnocchi

Ricotta gnocchi, a recipe from Ostro

Tags: cheese, cookbooks, gnocchi, pasta, recipes, vegetables, vegetarian
October 10, 2017
7 Comments

I have known, and admired, Julia Busuttil Nishimura, for many years now and always felt connected through our love of Italian food, Tuscany (Julia lived in Florence and in Orbetello, just 10 minutes away from where we lived in Porto Ercole while I was writing Acquacotta) and Japan. So I have been eagerly awaiting her debut cookbook, Ostro: The Pleasure that Comes From Slowing Down and Cooking with Simple Ingredients, and it is a beauty — it is full of food I want to make and eat.

Tags: autumn, chestnut, cookbooks, cucina corriere, gnocchi, pasta, piemonte, pumpkin, recipes, traditional
November 12, 2015
22 Comments

“Cookbooks aren’t read in a linear fashion,” my editor explained when we decided to cut up my lengthy introduction to Florentine and place bits and pieces strategically throughout the book instead. I knew it was true. I, too, with very few exceptions (Alice B. Toklas’ cookbook and Rachel Roddy’s Five Quarters for example), love flipping randomly through cookbooks rather than reading them cover to cover.

Tags: artusi, autumn, chicken, first courses, gnocchi, pasta, poultry, primi, soup, traditional
October 18, 2011
10 Comments

It’s been a long summer in Tuscany this year but finally the temperature is dropping with this perfectly crisp, cool autumn air. Where in the summer heat I wilt, I feel at the same time invigorated and comforted by autumn. I like to lie in bed for a few extra minutes just to enjoy being warm under the fluffy covers. My morning ritual now begins with putting the kettle on for a big, steaming mug of herbal tea to warm up.

Tags: artusi, cheese, gnocchi, holidays, italy, pasta, primi, recipes, spring, traditional, vegetarian
April 24, 2011
18 Comments

As Easter normally falls in April, Artusi‘s reliable suggestions for this month’s Italian menu consist of plenty of dishes that you could traditionally find on an Easter table, including the ones that Italians call “magro” or lean, in other words, fish or vegetables (but no meat), the diet to be followed on Good Friday. Among a list of some of my favourite Spring dishes such as artichoke tart, fava beans served raw, Easter lamb, chocolate gelato and the Stiacciata, a traditional Easter cake from Livorno, is the irresistible recipe for Gnocchi alla Romana.

Ricotta gnocchi, a recipe from Ostro

Pumpkin and chestnut gnocchi

Artusi’s October: Chicken gnocchi for the soul

Artusi’s April: Gnocchi alla Romana