In the depths of winter, when comfort is the name of the game (or the best looking thing on a menu), there's nothing quite like pillowy gnocchi in a flavorful sauce for supper. My obsession with these texturally elusive dumplings began with Kefi's sheep's milk dumplings with spicy lamb sausage and feta in New York City and continued into my kitchen not too long after.
Although reliable -- and uncomplicated -- gnocchi recipes have been surprisingly hard to find, Food52's Ricotta Gnocchi with Shiitake Brown Butter deliver with beautiful, light texture and surprisingly little hands-on time. The best way to enjoy the effort? Make once, cook twice! Just divide your portions and freeze half of your uncooked gnocchi on a cookie sheet or sheet pan until firm, then store the rest in your freezer. For a bit of a twist, whip up this dead-simple butternut squash and sage sauce for Round 2.