Makes 4 to 6 servings This recipe is a favorite of our students in our Cuisines of the Mediterranean class at The Culinary Institute of America. The main ingredient in the dish is the gnocchi, served with a perfectly made duck ragoût to accent those fluffy little pillows.
Polenta Gnocchi with Truffled Cheese Fondue
Makes 6 servings Unlike potato gnocchi, these dumplings are a bit more dense and toothsome, though still nice and light. The truffled cheese sauce is decadent and rich, making it perfect for a special occasion.
Potato Gnocchi
Makes 1 1/4 pounds of dough DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In
Potato Gnocchi With A Quick Fondue
Serves 4 DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In
Potato Gnocchi with Taleggio
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Sage Dumplings
Makes about 100 dumplings DISH Member Login Forgot Password? Forgot your password? Enter your email address and we’ll send you a link to reset your password. Sign In