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Gnocchi

A collection of news and information related to Gnocchi published by this site and its partners.

Top Gnocchi Articles

Displaying items 45-55
  • The best egg dishes at popular destinations across America

    The best egg dishes at popular destinations across America
    For me, the egg hunt didn't stop when I became an adult. Some people hunt eggs, but I prefer to eat them. As a kid, I thrilled more to the feast than the hunt — as in the feast of hard-boiled eggs and leftover egg dishes that remained in the wake...
  • Pumpkin And Amaretti Gnocchi

    Rubino’s Pumkin and Amaretti  gnocchi   7-3/4 cups pumpkin, peeled, seeded and cut into chunks 4 eggs, lightly beaten 1-3/4 cups amaretti, crushed 1-3/4 cups all-purpose flour ¼ cup butter 8 fresh sage leaves 2/3 cup Parmesan...
  • Gnocchi at Madonia in North Stamford, and at home

    Gnocchi at Madonia in North Stamford, and at home
    Gnocchi are the little pillows of the dumpling world. At their best they are soft and light, resting in a sauce oozing with cheese. At their worst they are leaden blobs. For something made with few ingredients — potatoes, egg, flour — they are...
  • Restaurant Review: Bagby Restaurant Group scores with Ten Ten

    Restaurant Review: Bagby Restaurant Group scores with Ten Ten
    Ten Ten, the handsome new Harbor East restaurant adjacent to the Bagby Pizza Company, is brimming with good ideas about everyday dining. The menu is credited to executive chef Mark Davis, formerly of the Baltimore Country Club. His tenure there, you're...
  • Fresh peas worth the shell game

    Fresh peas worth the shell game
    Peas are an ancient vegetable that most of us grew up dumping from a can or a freezer bag, or taking from the pantry in the form of dried split peas. Shelling peas by hand, it seemed, was too much work. But the flavor of fresh peas rewards those who take...
  • Gnocchi Recipes

    Basil Gnocchi Recipe Makes about 6-8 servings -          3 Lbs  baking potatoes, peeled and quartered -          ¾ Lbs all purpose flour -          1 Tbls. basil, chiffonaded -          2 Egg yolks Directions: - Bring potatoes to boil starting in...
  • Meet your menus: The Wine Market, Brewer's Art and Roy's

    Meet your menus: The Wine Market, Brewer's Art and Roy's
    Brewer's Art, Roy's, and The Wine Market have new menus, and a few of what we've been told might be the big food names of 2012 are already showing up. Hello, cauliflower. Hey, there Korean-inspired dishes. It's long been the way of Brewer's Art to...
  • Dining, indulgently, in the Big Easy

    Dining, indulgently, in the Big Easy
    I get to New Orleans every so often, and my waking hours there can be separated into three categories: Eating, getting ready to eat and just finished eating. I map out my semiregular restaurant assaults the way some parents plan a day at Disney World: I...
  • Restaurant review: Tasty pies, tempting cocktails at Hersh's Pizza

    Restaurant review: Tasty pies, tempting cocktails at Hersh's Pizza
    Hersh's Pizza & Drinks is exactly as its name advertises — a low-key restaurant and bar serving good Neapolitan pizza and simple pastas alongside old school cocktails and a wide selection of beers. Brother-and-sister duo Josh and Stephanie...
  • Potato Gnocchi

    4 fresh peeled Russet potatoes cut into large chunks Water to cover 3 whole eggs 1/3 cup heavy cream 1 tsp fresh grated nutmeg Pinch salt 3-4 cups flour, depending on the moisture of the potatoes Bring the potatoes up to a boil and simmer them over...
  • The Review: Vinoteque on Melrose

    The Review: Vinoteque on Melrose
    Through an open doorway on Melrose Avenue, up a few steps, is a secret garden with walls washed in burnt orange and tall wooden planter boxes filled with pretty lettuces, feathery fennel, carrots, chard and lemon grass. There, Chardonnay and Zinfandel...