Month: May 2013

Gnocchi with Brown Butter & Sage

  A basic brown butter sauce is easy to prepare and adds a depth of flavor and richness to this dish without overpowering the gnocchi. The secret is to only…

Fresh Ricotta Sauce

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  One hot summer, (hot for California, not so much for Arizona) I was searching through my pantry and refrigerator for the makings of a quick summer meal. The result…
Ricotta Gnocchi

Ricotta Gnocchi

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  Gnocchi (pronounced neeyo-kee) are small dumplings. They should be light and have a soft texture not dense and rubbery (often the case in many restaurants). In Italy, gnocchi are eaten…

Simple Tomato Sauce

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  My grandmother made two kinds of tomato sauce. Sunday’s sauce, which was used for spaghetti and meatballs (we ate this every Sunday for years) and a simple sauce for…

Homemade Ricotta

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  I love making fresh ricotta! In Italian, ricotta means “recooked” and is not actually cheese. Ricotta is a by-product of making mozzarella. When mozzarella is made the left-over whey…
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