Saucy Sun Dried Tomato Gnocchi.

This sun dried tomato gnocchi is the ultimate comfort food. I am a huuuuuge fan of gnocchi. I loathed all pasta when I was a kid (weird, I know, right?) but my mom had pasta night every Thursday. Gnocchi was the only pasta I enjoyed so it was a frequent dish! It’s just so fluffy […]

The post Saucy Sun Dried Tomato Gnocchi. appeared first on How Sweet Eats.

This sun dried tomato gnocchi is the ultimate comfort food.

saucy sun dried tomato gnocchi

I am a huuuuuge fan of gnocchi. I loathed all pasta when I was a kid (weird, I know, right?) but my mom had pasta night every Thursday. Gnocchi was the only pasta I enjoyed so it was a frequent dish!

It’s just so fluffy and cloud-like with the perfect bite. I can never get enough. 

diced sun dried tomatoes

One of our favorite local restaurants has an incredible gnocchi dish (it’s served in a freaking bread bowl! omg!) that is absolutely wonderful. It’s not really described as a tomato cream sauce, but it definitely has a creamier consistency than regular marinara. 

This dish reminds me of that so much and it’s exactly what I was going for!

YUM.

In the early weeks of this pregnancy, we got their take-out a few times and the gnocchi was all I wanted in life. It is just incredible.

sun dried tomato gnocchi ready for the oven

I made this baked gnocchi as a nod to that (so we could have it at home!) before the holidays and just didn’t get a chance to share it with you.

It’s definitely an indulgent dish. It’s like a sunday dinner dish that you served with a big salad and maybe some sourdough. And it’s rich and indulgent but the gnocchi is also pillowy and light, so it makes for the best combination.

saucy sun dried tomato gnocchi

I personally love to make a big house salad with it. Crisp and refreshing pairs well with hot and saucy pasta. Plus bread for dipping!

saucy sun dried tomato gnocchi

When it comes to the sun dried tomato sauce, it could not be easier! I use a jar of sun dried tomatoes and add some garlic. A little stock, some cream, some herbs and of course parmesan. It bakes and gets all bubbly and the cheese on top gets perfectly melty too.

It.is.wonderful. 

saucy sun dried tomato gnocchi

This can be a main dish if you serve it with said salad, or it could be a side dish depending on what else is being served. It is a great dish to bring to a party or family gathering (once we can do that again!) if it accompanies other dishes too. Everyone loves it!

A big sprinkle of parmesan, some crushed red pepper flakes… this is incredible.

saucy sun dried tomato gnocchi

Sun Dried Tomato Gnocchi

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Saucy Sun Dried Tomato Gnocchi

This saucy sun dried tomato gnocchi is baked and topped with melty cheese! Bubbly and warm, it's the ultimate comfort food. Yum.
Course Main Course
Cuisine American
Prep Time 3 minutes
Cook Time 25 minutes
Total Time 28 minutes
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

  • 1 (7 oz) jar sun dried tomatoes in oil, drained
  • 2 lbs gnocchi, cooked according to package directions (this is usually 2 packages)
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • kosher salt and pepper
  • 1 1/2 cups vegetable, or chicken! stock
  • 1 tablespoon flour
  • cup heavy cream or half and half
  • ½ cup finely grated parmesan cheese, plus more for sprinkling
  • 8 ounces fresh mozzarella, sliced or torn into pieces
  • fresh basil, for garnish
  • crushed red pepper flakes, for topping

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the sun dried tomatoes on a paper towel and press out some of the oil to remove it. This is important or your sauce will be oily! Really press the oil out. Dice the tomatoes.
  • Cook the gnocchi according to the package directions. This should only take about 3 to 5 minutes!
  • Heat the olive oil in a large oven-safe skillet over medium-low heat. Add the sun dried tomatoes and the garlic with a pinch of salt and pepper. Cook for 2 to 3 minutes, until they soften.
  • Place the stock in a shaker cup or bottle. Add the flour and shake the mixture for 30 seconds to create a slurry. Pour the mixture into the tomatoes in the pan while stirring constantly. Stir for a few minutes as the mixture warms up (it may thicken a bit).
  • Stir in the cream and the parmesan until combined. Add in the gnocchi and stir to combine. Top with the torn mozzarella. Bake for 20 to 25 minutes, until bubbly and melty.
  • Top with fresh basil, extra parmesan and red pepper flakes.

saucy sun dried tomato gnocchi

Want to nap on one of those pasta pillows!

The post Saucy Sun Dried Tomato Gnocchi. appeared first on How Sweet Eats.

Easy Minestrone Soup

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, health…

Classic Minestrone Soup If you read our blog regularly, you know I LOVE a good soup. You can check out all of our soup recipes HERE, there are a lot:) Today, we are sharing a recipe for Easy Minestrone Soup. I am excited to share this easy, healthy, and comforting minestrone soup recipe because it is…

The post Easy Minestrone Soup appeared first on Two Peas & Their Pod.

Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet…

Roasted Butternut Squash Pasta

The idea for this pasta floated into my brain one day: sweet roasted butternut squash tossed with pasta and a garlicky white sauce. After a few rounds of testing, I knew I had something incredible to share. This is my favorite fall and winter pasta yet!

Squash is halved and roasted until caramelized with the skin for ease. The sauce requires just 5 pantry staple ingredients. And when topped with (optional) shiitake bacon, the salty-sweet flavor combination takes it to the next level!

Roasted Butternut Squash Pasta from Minimalist Baker →

5 Foolproof Tricks for Cooking Even Better Pasta

Pasta Social Club is a column by Meryl Feinstein, Food52’s Resident Pasta Maker, community builder, and pastaia extraordinaire. Meryl will teach us about everything from semolina to spaghetti to sauce (and all the tools you’ll need for each)—and will s…

Pasta Social Club is a column by Meryl Feinstein, Food52's Resident Pasta Maker, community builder, and pastaia extraordinaire. Meryl will teach us about everything from semolina to spaghetti to sauce (and all the tools you'll need for each)—and will show us how pasta is a great way to make great friends and have lots of fun.


A box of pasta is a beautiful thing. It has your back when there’s nothing left in the kitchen but an old tube of tomato paste and a few cloves of garlic. It’s perfect for when you’re short on time, but it’s also best friends with the Sunday sauce that’s been simmering on the stove for hours. And nothing beats that al dente bite.

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33 Delicious Kale Recipes

On the internet, kale recipes were all the rage a few years ago. But in my kitchen, they’re just as cool as ever. What can I say? Kale is versatile, it’s delicious, and it just so happens to be one of the healthiest veggies out there. You b…


On the internet, kale recipes were all the rage a few years ago. But in my kitchen, they’re just as cool as ever. What can I say? Kale is versatile, it’s delicious, and it just so happens to be one of the healthiest veggies out there. You betcha I’m blending it into smoothies, tossing it into pastas, and simmering it in soups whenever I have the chance! At this time of year, many people start to think about adding more veggies to their diets. If that includes you, I encourage you to try kale! To get you started, I’m sharing […]

The post 33 Delicious Kale Recipes appeared first on Love and Lemons.

Smoked Sausage and Kale Skillet Gnocchi.

This sausage kale skillet gnocchi is weeknight meal perfection!  It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that.  This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a […]

The post Smoked Sausage and Kale Skillet Gnocchi. appeared first on How Sweet Eats.

This sausage kale skillet gnocchi is weeknight meal perfection! 

smoked sausage and kale gnocchi skillet

It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that. 

preparing smoked sausage and kale gnocchi skillet

This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a bit. While this happens, boil some gnocchi then add it into the pan. Throw in your parmesan and a bit of stock and oh MY.

Dinner is served.

smoked sausage and kale gnocchi skillet

I’m all about dinner but one of my goals for the new year is to perfect dinner in our house every weeknight. By that, I mean to have more of a plan, have it ready at a certain time every night and get the kids in a great routine of looking forward to dinner and enjoying it.

Growing up, dinnertime was one of my favorite parts of the day so that’s my goal!

And we’re starting with this delish gnocchi skillet. You may eat everything out of the pan before it makes it to a plate!

smoked sausage and kale gnocchi skillet

Ugh! I just can’t take how good this is.

I like to use prepared smoked turkey sausage for this recipe – as I do with all my smoked sausage recipes. It’s just my preference. But feel free to use a smoked pork sausage or any other pre-cooked sausage that you enjoy! 

When it comes to the gnocchi, I buy shelf stable and it’s just so simple. Only takes a few minutes to cook.

smoked sausage and kale gnocchi skillet

The kale is wilty and chewy and delicious flavored. The light sauce comes together with chicken stock and parmesan. It’s not an overly saucy skillet, which is exactly how I like these meals. There is enough to give it some flavor and keep the dish moist, but the ingredients are swimming in anything. 

Throwing everything in the skillet is easy and simple. And honestly, you could probably even try my sheet pan gnocchi method with these ingredients too. 

SO easy!

smoked sausage and kale gnocchi skillet

Sausage Kale Skillet Gnocchi

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Smoked Sausage and Kale Skillet Gnocchi

This sausage kale skillet gnocchi is loaded with flavor and such a delicious, simple weeknight meal. Parmesan and pepper flakes top it off!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 pound gnocchi
  • 1 tablespoons olive oil
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 12 ounces precooked smoked turkey sausage, sliced into rounds
  • 1 large bunch of kale, stems removed and chopped (you want about 4 to 6 cups)
  • ¾ cup chicken stock
  • ¾ cup finely grated parmesan cheese
  • pinch red pepper flakes
  • kosher salt and pepper

Instructions

  • Bring a pot of salted water to a boil. Once it boils, cook the gnocchi according to the package directions.
  • While the water is boiling, Heat a large skillet over medium heat. Add the olive oil with the shallots and garlic. Cook for 1 to 2 minutes. Add in the sliced sausage and cook until the sausage is browned on both sides, about 2 to 3 minutes per side.
  • Add in the chopped kale and stir. Cook for 5 to 6 minutes, until it wilts a bit. Stir in the chicken stock and let it warm for a few minutes, continuing to wilt the kale.. Add the gnocchi to the pan. Stir in the parmesan cheese. Cook for a few more minutes to bring everything together. Taste and season with salt and pepper if needed. Sprinkle with red pepper flakes and serve!
  • Leftovers of this are great - you may want to add a bit of stock if it dries out when reheating.

smoked sausage and kale gnocchi skillet
This flavor is TOPS.

The post Smoked Sausage and Kale Skillet Gnocchi. appeared first on How Sweet Eats.

The Garlickiest, Butteriest, Simplest Pasta Sauce

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we’re gue…

A Big Little Recipe has the smallest-possible ingredient list and big everything else: flavor, creativity, wow factor. That means five ingredients or fewer—not including water, salt, black pepper, and certain fats (like oil and butter), since we're guessing you have those covered. This week, we’re going from garlicky to garlickiest.


When my kitchen is out of milk and eggs and greens and, most concerningly, coffee, I can still count on these staples, sturdy as they come: pasta, garlic, and butter. This weeknight dinner needs nothing more.

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A Guide to Gluten-Free Pasta (and Which One We Picked as Our Favorite)

Gluten-free pasta started out humbly enough: I saw that white rice was ground to a flour and shaped into slightly mushy versions of penne rigate. Then I saw a box of quinoa pasta, and then chickpea pasta made an appearance. Now, every time I walk throu…

Gluten-free pasta started out humbly enough: I saw that white rice was ground to a flour and shaped into slightly mushy versions of penne rigate. Then I saw a box of quinoa pasta, and then chickpea pasta made an appearance. Now, every time I walk through the grocery store it feels like there's another gluten-free pasta available.

While all of these pastas can be rounded up and categorized into "gluten-free pastas," I learned after a very starchy taste test of 7 popular gluten-free pastas (chickpea pasta, red lentil pasta, black bean pasta, quinoa pasta, corn pasta, white rice pasta, and brown rice pasta) that each variation tastes incredibly different—and takes to different sauces in different ways. Here's what to use these gluten-free pastas for, and what we liked—and didn't—about each variation:

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Vegetarian Lasagna with Ricotta

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy. When it comes to lasagna recipes…well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We’ve been honing meatless lasagna recipes for years. This one is the culmination of all of our research: and damn, is it good (if we may say so ourselves). The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is classic and creamy. It’s scented with fresh thyme and a little lemon zest, which takes it to over the top status. There’s no one who will turn down a piece! At least, who we’ve met. Here are all our secrets. Ingredients in vegetarian lasagna Did I mention that we love easy recipes: or at least, recipes that are pretty simple to put together? The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. We’ve also got lots of time saving ideas for those evenings where you don’t have time to make your own marinara. Here’s what you need for this vegetarian […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.

Vegetarian lasagna

When it comes to lasagna recipes…well, this one is tops. Meet our best vegetarian lasagna with ricotta, aka vegetarian lasagne! We’ve been honing meatless lasagna recipes for years. This one is the culmination of all of our research: and damn, is it good (if we may say so ourselves). The tomato sauce has just the right zing and garlic nuance, and the spinach ricotta cheese filling is classic and creamy. It’s scented with fresh thyme and a little lemon zest, which takes it to over the top status. There’s no one who will turn down a piece! At least, who we’ve met. Here are all our secrets.

Ingredients in vegetarian lasagna

Did I mention that we love easy recipes: or at least, recipes that are pretty simple to put together? The spinach ricotta filling in this vegetarian lasagna recipe is elegantly simple, with no need to chop a long list of ingredients. We’ve also got lots of time saving ideas for those evenings where you don’t have time to make your own marinara. Here’s what you need for this vegetarian lasagna:

  • Tomato sauce: homemade or purchased (see section below)
  • Lasagna noodles (dried or fresh)
  • Baby spinach (or frozen)
  • Ricotta cheese, Parmesan cheese, and mozzarella cheese
  • Fresh thyme
  • Lemon zest
  • Nutmeg
  • Salt and pepper
Vegetarian lasagna recipe

Make homemade tomato sauce, or find your favorite brand

This vegetarian lasagna recipe features our favorite homemade tomato sauce for lasagna: made with garlic, tomatoes and our secret ingredient: dried tarragon. Here are a few notes about each type of sauce:

  • Make the homemade sauce for great flavor. When you have time, a homemade tomato sauce is where it’s at! This sauce is full of big flavor and takes only a few minutes of hands on time: it can simmer while you prep the other ingredients. Dried tarragon adds big Italian flavor: but if you can’t find it, you can use oregano as a substitute.
  • Or, go easy with purchased marinara! There are lots of nights where we want a shortcut. These days there are many high quality marinara brands on the market: look for organic if you can! Grab enough for 4 cups of sauce.
Easy marinara sauce

Substitute frozen spinach for fresh

Here’s another way you can customize this vegetarian lasagne recipe to your tastes: you can use fresh or frozen spinach! Here are the benefits of both:

  • Fresh spinach is tasty and often on hand. We often have a big box of baby greens in our refrigerator, so we love using fresh spinach here. It takes just a few minutes to wilt down on the stovetop.
  • Frozen spinach offers maximum flexibility! Frozen spinach is easy to stock in your freezer for whenever you have a lasagna craving (or spinach artichoke dip!). Make sure defrost and squeeze out all the water before you use it.

The best vegetarian lasagna recipe with ricotta cheese

Why make a vegetarian lasagna recipe with ricotta? Ricotta cheese is a creamy Italian cheese with a mild flavor. It’s most famously used in lasagna recipes to make that beautifully creamy, cheesy layer. We love it in this lasagna with ricotta because it has the best classic flavor.

  • What are other ways to use ricotta? Smear it on toast, swirl it into pasta, dollop it into scrambled eggs or even spread it onto a pizza. Want ideas? Go to these Genius Ricotta Recipes.
  • What are some substitutes for ricotta in lasagna? Don’t have ricotta, or don’t want to use it? You can also use the same amount of cottage cheese (if you can, food process it first) or creme fraiche as a substitute for ricotta in lasagna.
Lasagna recipe with ricotta cheese

Other filling variations!

Want to change up this lasagna recipe with ricotta? Here are some additional filling ideas that would go well with spinach and ricotta:

  • Spinach mushroom lasagna: Make the spinach and mushroom filling from Vegan Lasagna and substitute it for the spinach (with or without the cashews).
  • Kale lasagna: Make the spicy kale filling instead of spinach from Spicy Kale Lasagna.
  • Chard lasagna: Chop 2 bunches rainbow chard and wilt it down following the instructions in the recipe.

Make ahead and storage info

How to store vegetarian lasagna? Can you make it ahead? Here are a few pointers for this recipe:

  • Make ahead ideas: As noted above, you can use purchased marinara to make this recipe a little quicker. You can also cook the spinach in advance (or use frozen spinach). Mix up the cheese filling and refrigerate until ready to bake.
  • Or make ahead the entire pan: Make the vegetarian lasagna prior to baking, then refrigerate overnight. Increase the bake time as needed to cook until it’s warmed through and the cheese has melted.
  • Storage info: Refrigerate leftovers for up to 2 days. Or freeze them: it’s easiest to cut it into single servings and freeze each in separate containers. To reheat, defrost the vegetarian lasagna the refrigerator, then place in a baking dish, cover with foil and reheat at 400 degrees for about 15 minutes, until warmed through.
Lasagna with ricotta

Sides to serve with vegetarian lasagna

The great thing about a vegetarian lasagna recipe? You can use the long bake time to prep some tasty side dishes! Here are a few sides that pair well with lasagna:

This vegetarian lasagna recipe is…

Vegetarian. For gluten-free, use gluten-free lasagna noodles.

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Vegetarian lasagna

Vegetarian Lasagna with Ricotta


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 9
  • Diet: Vegetarian

Description

This vegetarian lasagna recipe is a total crowd pleaser! The easy spinach and ricotta cheese filling is classic and creamy.


Ingredients

For the tomato sauce (or substitute 4 cups of your favorite marinara sauce)

  • 4 large garlic cloves
  • 2 tablespoons unsalted butter
  • 1 28-ounce can crushed tomatoes, fire roasted if possible
  • 1 15-ounce can tomato sauce, fire roasted if possible
  • 1 teaspoon dried basil
  • 1 teaspoon dried tarragon (or oregano)
  • 3/4 teaspoon kosher salt
  • 1 tablespoon cornstarch (or arrowroot starch)

For the lasagna

  • 10 to 12 lasagna noodles (8 ounces, gluten-free as necessary)*
  • 5 ounces baby spinach** (or 8 cups chopped spinach)
  • 2 tablespoons chopped fresh thyme
  • Zest of 1/2 lemon (about 2 teaspoons)
  • 1/4 teaspoon ground nutmeg
  • 16 ounce (2 cups) ricotta cheese
  • 1 cup shredded Parmesan cheese, divided
  • 3 cups (12 ounces) shredded mozzarella cheese, divided
  • 1 teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Preheat: Preheat the oven to 375 degrees Fahrenheit.
  2. Boil the noodles*: Bring a large pot of well salted water to a boil. Boil the noodles until just before al dente, according to the package instructions, stirring often. Drain the noodles, then drizzle a baking sheet with a bit of olive oil. Lay the noodles flat onto the sheet, then turn them over so they become coated with olive oil to prevent sticking.
  3. Prepare the tomato sauce (or skip with purchased marinara): Mince the garlic. Melt the butter in a saucepan over medium heat. Add the garlic and sauté, stirring frequently. Once the garlic is fragrant after about 1 or 2 minutes, turn down the heat and carefully add the tomatoes (avoid any momentary spitting), tomato sauce, basil, tarragon or oregano, kosher salt, and several grinds of black pepper. Remove 1/4 cup of the sauce and stir it with the cornstarch, then add it back to the pan (this helps to thicken the sauce). Simmer on low heat while making the remainder of the recipe, at least 15 minutes. When ready to use, remove the pan from the heat.
  4. Wilt the spinach: In a large skillet, mound the greens and 1/4 cup water in the skillet and cook, stirring often, until completely wilted and reduced, about 3 minutes (the greens significantly reduce when cooking; if necessary, sauté in batches.) Sprinkle with 2 pinches of kosher salt and stir, then remove from the heat and allow to cool slightly. Once cooled, use your hands to squeeze out all excess liquid and discard. Roughly chop the spinach.
  5. Prepare the cheese filling: Destem the thyme, then roughly chop the leaves. Add 1 1/2 tablespoons thyme to a medium bowl and reserve about 1/2 tablespoon for topping the lasagna. To the bowl, add the lemon zest, nutmeg, ricotta cheese, 3/4 cup Parmesan cheese, 2 cups shredded mozzarella cheese, kosher salt, and several grinds of black pepper. Stir to combine.
  6. Layer the lasagna: In a 9” x 13” baking dish, spread 1/2 cup tomato sauce on the bottom of the pan. Then top with 1 layer of noodles, half of the cheese mixture (in dollops then spread it out), half of the greens, and about 1 cup of the tomato sauce. Repeat again: 1 layer of noodles (you may need to cut a noodle in half for the side, depending on your pan), the remaining cheese mixture, the remaining greens, and 1 cup of the tomato sauce. Finally, top with noodles (again, you may need to cut a noodle in half for the top layer), then the remaining 1 1/2 cups of the tomato sauce. Sprinkle the entire top with the remaining 1 cup mozzarella cheese, 1/4 cup Parmesan cheese, and 1/2 tablespoon thyme.
  7. Bake the lasagna: Cover the pan with aluminum foil and bake for 40 minutes. Carefully remove the foil and bake another 10 minutes, until bubbly and browned. Let stand for 15 minutes before serving (this allows the lasagna to set). Leftovers can be refrigerated for 2 to 3 days and reheated in a 375°F oven.

Notes

*If you use fresh lasagna noodles, they don’t need to be boiled. 

**You can also substitute 3/4 cup frozen spinach. Defrost it and squeeze of excess liquid: you can skip the cooking step. 

  • Category: Main Dish
  • Method: Bake
  • Cuisine: Italian inspired

Keywords: Vegetarian lasagna, vegetarian lasagna recipe, vegetarian lasagne recipe, lasagna recipe ricotta, lasagna recipe with ricotta cheese, lasagna with ricotta, lasagna with ricotta cheese

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Still Throwing Away Your Parm Rinds? Here’s the Reason to Stop

We’ve partnered with the Parmigiano Reggiano Consortium to share delicious ways to use this savory powerhouse in your cooking—and prove that it’s so much more than just a topping. This cheese is made with only three ingredients, but the real magic come…

We've partnered with the Parmigiano Reggiano Consortium to share delicious ways to use this savory powerhouse in your cooking—and prove that it’s so much more than just a topping. This cheese is made with only three ingredients, but the real magic comes after it's been aged for more than a year (in Italy, according to old-school methods). That aging gives it the singular taste, crumbly texture, and unique aroma we can't resist.


If I had to choose one cheese I couldn’t live without, Parmigiano Reggiano would be it. Although there are many imitators, the real, certified stuff is meticulously and exclusively produced in certain provinces of northern Italy—with a nearly thousand-year-old tradition behind it—making each granule worth savoring.

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