Hello, dear readers In this issue:

• Gnocchi: As cute as a dumpling

• Be creative

• Homemade gnocchi (it’s easy!)

• The sweet side

• Designing your best life

As cute as a dumpling

Whether you buy them frozen, refrigerated, shelf-stable, or make them from scratch, gnocchi are the perfect foil for whatever you're craving. These traditional Italian potato dumplings are designed to sop up brown butter and sage, marinara, pesto, or even just a drizzle of good olive oil and some Parmesan. They’re even great as a dessert.

But here's the best-kept secret: Store-bought gnocchi is shockingly close to homemade. And they're ready in minutes. Watching your carbs? Frozen cauliflower gnocchi from Trader Joe’s and Green Giant won’t disappoint.

Be creative

Gnocchi delivers serious satisfaction. Luscious enough to feel like an indulgent meal, these tender pillows are light enough to spare you from feeling weighed down afterward. Try them crisped in a skillet with Brussels sprouts (some frizzled pancetta on top is nice), or keep it simple with butter, garlic, and whatever fresh herbs you have on hand. Feeling saucy? Here you can cheat with any ready-made sauce

My favorite is crispy gnocchi with Italian sausage and spinach (pictured above). I prepare this outside on my Blackstone grill, but this will work on a griddle or cast-iron skillet. 

• Heat a tablespoon of good olive oil on the griddle or cast-iron pan. 

• Add the gnocchi and bite-sized pieces of bulk Italian sausage (I use spicy turkey sausage). 

• Wait until the gnocchi browns before flipping the ingredients. 

• Once the sausage is cooked thoroughly (165°F internal), add several generous handfuls of baby spinach or kale. Move to a large bowl with a grating of Parmesan Regianno over the top and a drizzle of olive oil.

My latest adventure was a large steaming bowl of gnocchi with a large burrata in the middle, along with bread crumbs sauteed in a little butter and a sprinkling of finely chopped Italian parsley over the top. With a gentle nudge, the cheese oozed its melty deliciousness, which was tossed into the gnocchi. So easy and dramatic.

You can serve up saucy gnocchi, too:

Simple and classic

• Brown butter and sage are traditional. Slowly brown the butter and pour it over the gnocchi with fresh sage leaves and grated Parmesan.

• Garlic and olive oil are an easy and fragrant option. Simply toss the gnocchi with warmed olive oil, minced garlic, red pepper flakes, and parmesan.

• Basil pesto – even store-bought – offers a vibrant variation, and is usually garnished with toasted pine nuts or walnuts. 

Tomato-y

• Simple marinara from the jar or your kitchen.

• Spicy pomodoro or vodka sauce, available in jars or easily made at home.

• Alla Sorrentina is simply a baked gnocchi tossed with tomato sauce, fresh mozzarella, and basil. 

Cheesy

• Gorgonzola cream sauce from the one and only Ina Garten is a characteristically pungent, decadent sauce that’s often served with walnuts.

• Ai quattro formaggi is a luscious blend of melted cheeses like Fontina, Gorgonzola, Parmesan, and Taleggio.

Tips for Serving

• Pan-sear for a crisp finish after boiling: simply brown the gnocchi in butter and/or olive oil.

• Add pasta water: Reserve some of the cooking water to add to your sauce; the starch helps it cling to the gnocchi.

• Cheese: Top with freshly grated Parmesan or Pecorino Romano for extra flavor. 

Homemade

Making gnocchi from scratch is easier than you may think, and they freeze beautifully. There are a few tricks to getting its tender texture, but it’s easy to master. 

The basic gnocchi recipe is just potatoes, flour, and egg. Simply boil the potatoes, mash them, work in the flour until you have a soft dough, then roll and cut. Then roll each dumpling against the tines of a fork, and the sauce will magically cling to those little grooves. Watch this video demonstration

But gnocchi isn’t always made from potatoes. "Gnocco" means "lump" or "dumpling," and gnocchi can be made from semolina, cornmeal, spinach, pumpkin, cauliflower, or even bread crumbs.

The sweet side of gnocchi 

Store-bought and homemade gnocchi both work well for these intriguing desserts:

Classic cinnamon-sugar fried gnocchi is the most widely accepted dessert, served "churro" style: Simply pan-fry gnocchi in butter until golden and crispy (about 5-7 minutes), OR toss in melted butter and cinnamon, then air fry at 400°F (200°C) for 12–15 minutes, shaking halfway through. Immediately toss in cinnamon sugar while hot. 

Rich dessert toppings Gnocchi can be paired with many of your favorite sweet treats for a quick and easy dish. Options include:

• Serve crispy cinnamon-butter gnocchi with a scoop of vanilla or coffee ice cream

• Top the gnocchi with a mixture of pureed strawberries, a splash of balsamic vinegar (chocolate balsamic is best), and sugar

• Drizzle with your favorite chocolate sauce, or toss with melted Nutella or peanut butter

• Rum sauce: Lightly simmer gnocchi in a skillet with butter, a splash of dark rum, honey, and brown sugar

Traditional plum gnocchi (Gnocchi di Susine)

This is a beloved dessert from the Friuli Venezia Giulia region). To prepare, wrap the gnocchi dough around a sweet plum before cooking. Top with toasted breadcrumbs and cinnamon. 

Tips

• Skillet gnocchi: For the best texture, look for "skillet" or "pan-ready" gnocchi; these don’t require boiling first

• Boil first: If using traditional refrigerated gnocchi, boil them JUST until they float, Remove with a slotted spoon and pat dry before pan-frying so they crisp

• Sugar caramelization: After adding sugar, reduce heat to low for 1-2 minutes to create a caramel coating

Designing your best life

It’s called the afternoon slump for good reason: many of us struggle to stay engaged between 1:00 and 4:00 in the afternoon. The good news is that it’s an opportunity to improve your lifestyle. Take a power nap. Get outside for a short walk…or make gnocchi from scratch with a friend. Here are some other ways to avoid the afternoon slump from Calm.

_{The content provided here is for general informational purposes only and should not be considered a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider before making any changes to your health routine, and never disregard professional medical advice based on information you read here.}