Hello! Ali here, filling in for Emily Weinstein this week.
Susan Ford, a commenter, is telling the truth: Crispy gnocchi are basically tater tots.
Store-bought, shelf-stable gnocchi are best appreciated when seared until their outsides are crisp and their insides are warm and chewy, and then sauced only enough to taste really good.
I go for a saucing that’s thin but high impact — nothing heavy enough to sog that glorious crust. A peppery brown butter for a skillet of seared gnocchi and brussels sprouts. A potent mix of honey, mustard and horseradish for a steakhouse-inspired combination of gnocchi (masquerading as roasted potatoes), spinach and mushrooms. Just the fat rendered from chicken thighs, plus a little lemon.
In my latest recipe (below), a sheet pan of browned sausage “meatballs,” caramelized broccoli and those golden gnocchi are lightly glossed in melted Parmesan and lemon juice. Sneak a few bites before anyone else does when they’re fresh from the oven. Like tater tots.
1. Crispy Gnocchi With Sausage and Broccoli
The commenters seem surprised by this recipe: How can something requiring so little effort — you don’t need to boil the gnocchi before roasting — be so “sumptuous” and “outstanding?” One commenter even thinks it’s worthy of Thanksgiving dinner (drizzled with cranberry sauce, of course).
2. Mushroom Poblano Tacos
Von Diaz calls sazón “an incredible cheat,” and in these tacos from Kristina Felix, cheating doesn’t seem to have any negative consequences. The cumin- and garlic-forward spice blend turns tender and saucy onions, poblanos, mushrooms and tomatoes into a warming taco filling.
3. Harissa and White Bean Chili
Halloween, tailgating, crispy brown leaves: It’s chili time. I wrote about why a small dribble of vinegar or lime juice can improve any pot in a number of ways, but Yasmin Fahr already knew that and calls for squeezing in a whole lime to amplify the bold flavors in this chili.
4. Farro With Salmon, Cucumber, Radicchio and Dill
The farro here is nutty because it’s toasted with oil and onion before boiling. The salmon is silky from gently steaming on top of the farro. The cucumbers and radicchio slightly soften from marinating with lemon juice, oil and salt. But just because each ingredient has its best side accentuated doesn’t mean you have to cook a bunch of individual elements: This dish from Genevieve Ko requires just one skillet and one bowl.
5. Sheet-Pan Gochujang Chicken and Roasted Vegetables
Any mention of gochujang, chicken and sheet pans is exciting, sure, but it’s the turnips in Yewande Komolafe’s recipe that puts stars in my eyes. Roasted turnips are juicy, sweet and meaty, like a cross between bell peppers and winter squash.
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