Gnocchi

October is the beginning of white truffle season, but if you have trouble finding white truffles, don't despair — these soufflés are delicious without them. Much of the deep flavor of this dish comes from Bra Tenero cheese. We tried lots of alternatives, and American Münster was the closest, though it won't turn the same golden brown color.

"On the last night of a teachers' conference in Boulder, Colorado, I had dinner with some colleagues at a delightful little restaurant called Dandelion," says Cindy Chassee of Wyoming, Michigan. "We sat on the patio and shared a memorable gnocchi and wild mushroom dish." Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.

At the restaurant, the gnocchi are shaped in a time-honored manner that includes pressing each short dough piece against the tines of a fork. Home cooks may find it simpler to roll the dough along the wires of a whisk, as outlined here. Also, if you can't get ground chuck, buy a boneless chuck roast, and ask the butcher to grind it for you.

From Daniel Boulud and Alex Lee, the former executive chef at Daniel in New York.

An elegant, satisfying dinner in under 30 minutes.

The epitome of low effort, high reward.

Shelf-stable gnocchi replace chewy rice cakes in this fun take on tteokbokki.

This foolproof recipe for ricotta gnocchi turns out pillowy dumplings with a delicate chew. The lemon-cream butter sauce is just right for any occasion.

Skip the boil on pantry-friendly, pre-packaged gnocchi. Roast them and you’ll be richly rewarded with a chewy-on-the-inside, crisp-on-the-outside texture.

This mushroom gnocchi gets its savory flavor from dried porcini mushrooms, which are ground into powder and mixed into the dough.

This gnocchi (Is it pasta? Is it a salad?) with a jammy cherry tomato sauce takes just 25 minutes and one pan.

If you’ve ever been intimidated by the thought of making fresh pasta at home, look no further. Ricotta gnocchi is simple to make, and it’s faster and more foolproof than its potato counterparts. The only tricky part is adding enough flour so that your dough is easy to work with, but not so much that it becomes stodgy or tough. If you don't want to make the buttery herb and pea sauce, use whatever you'd prefer, be it marinara, pesto, or sage and brown butter. 

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.