Larissa Groff

Gnocchi al pomodoro—handmade with love
By Larissa Groff / August 27, 2020
Gnocchi rolled on countertop
Let’s just be clear from the beginning: In this recipe we’re talking about real gnocchi. Not those crude chewy pieces of yellowy rubber that you can buy in some supermarkets. Those shouldn’t even be allowed to be called gnocchi. No, I’m talking about those fluffy little pieces of heaven–light and airy just like they’re supposed to be.

You know it. You love it. You want to eat it. Pesto is one of the most famous Italian pasta sauces—and for good reason: The smooth and silky consistency of the extra virgin olive oil and the refreshing taste of the basil make this simple sauce a culinary piece of heaven, every single time.

An Italian biscuit which makes you think you’re in Tuscany for a sweet minute: Cantucci. These traditional almond biscuits come from a place called Prato in Tuscany which is why they’re sometimes also known as “Biscotti di Prato”. They fit perfectly with your afternoon tea—or even better: With a glass of the sweet Italian dessert wine called “Vin Santo”.

This lovely vegan dish is not only really healthy, it’s also beautiful to look at. Even on a rainy grey day you can find some joy, with a full plate of colors: the purple of the beetroot, the orange of the orange slices, the green of the basil and the shiny caramelized pecan nuts. And the best thing about this salad: It’s super easy to make.