What Ready-Made Gnocchi Can Do for You

Make a restaurant-caliber meal with store-bought, pillowy pasta.

View in browser|nytimes.com Continue reading the main story October 29, 2022 Andrew Purcell for The New York Times What Ready-Made Gnocchi Can Do for You Close your eyes, and imagine plump, golden gnocchi enrobed in Parmesan and brown butter, or maybe garlic and lemon. No, you're not at a restaurant — you're at home getting dinner on the table in 25 minutes or less. Make your dreams a reality with Ali Slagle's crisp gnocchi with brussels sprouts (above), a beloved recipe and part of The New York Times Cooking canon. Or try Melissa Clark's one-pan shrimp scampi with crispy gnocchi, an instant classic and, just maybe, your new favorite recipe. You'll find those and more to cook this weekend in this collection of the week's most popular recipes. Continue reading the main story ADVERTISEMENT Kate Sears for The New York Times. Food Stylist: Hadas Smirnoff. One-Pan Shrimp Scampi With Crispy Gnocchi By Melissa Clark 25 minutes Makes 3 to 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Caramel Pear Crisp By Samantha Seneviratne 1 hour 10 minutes Makes 8 servings Andrew Purcell for The New York Times. Food Sylist: Barrett Washburne. Crisp Gnocchi With Brussels Sprouts and Brown Butter By Ali Slagle 20 minutes Makes 4 servings Chris Simpson for The New York Times. Food Stylist: Simon Andrews. Brunswick Stew By Eric Kim 2 1/2 hours Makes 8 to 10 servings Continue reading the main story Continue reading the main story ADVERTISEMENT Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving these emails, unsubscribe or manage your email preferences. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018