Indulge your taste buds with the creamiest, dreamiest, most deliciously Indulge your taste buds with the creamiest, dreamiest, most deliciously drool-worthy noodle dishes. Tiffani and Larone of @noodleworship show drool-worthy noodle dishes. Tiffani and Larone of @noodleworship show you how to create the best noodles from around the world using simple, you how to create the best noodles from around the world using simple, straightforward, flavor-packed recipes that are perfect for beginners and straightforward, flavor-packed recipes that are perfect for beginners and busy families.busy families. Discover the secrets to rich, luscious Italian-inspired pasta sauces with Discover the secrets to rich, luscious Italian-inspired pasta sauces with Spinach Alfredo Radiatori, Spaghetti Carbonara and Cacio e Pepe. Spinach Alfredo Radiatori, Spaghetti Carbonara and Cacio e Pepe. Achieve enviable cheese pulls with Nene's Mac 'n' Cheese, Cheesy Chicken Achieve enviable cheese pulls with Nene's Mac 'n' Cheese, Cheesy Chicken Tetrazzini and Cheesy Baked Mostaccioli. Or create umami-rich Asian-Tetrazzini and Cheesy Baked Mostaccioli. Or create umami-rich Asian- inspired dishes such as Garlic-Chili Noodles, Shanghai Noodles and Garlic-inspired dishes such as Garlic-Chili Noodles, Shanghai Noodles and Garlic- Butter Shrimp Ramen.Butter Shrimp Ramen. This curated collection brings you easy and affordable ways to cook your This curated collection brings you easy and affordable ways to cook your favorite pasta and noodles at home, so you can satisfy every craving and favorite pasta and noodles at home, so you can satisfy every craving and achieve noodle nirvana. achieve noodle nirvana. TIFFANI AND LARONE THOMPSON are the co-creators and curators are the co-creators and curators behind the popular Instagram accounts @noodleworship, @tastethisnext behind the popular Instagram accounts @noodleworship, @tastethisnext and @surfnoturf. They create food photography and video content for and @surfnoturf. They create food photography and video content for restaurants in LA, brands and food blogs around the world. They live in Los restaurants in LA, brands and food blogs around the world. They live in Los Angeles, California. Angeles, California. FEED YOUR NOODLE OBSESSION 9 781645 675280 52299> ISBN 978-1-64567-528-0 $22.99 COOKING / Specific Ingredients / Pasta US $22.99/CAN $29.99 " Finally a cookbook from these amazing " Finally a cookbook from these amazing foodies with delicious taste and passion foodies with delicious taste and passion for GOOD food.for GOOD food."" ——Sharon LeeSharon Lee, , owner of owner of Gengis Khan restaurantGengis Khan restaurant " Prepare to feast! Tiffani and Larone " Prepare to feast! Tiffani and Larone have compiled some of the best pasta have compiled some of the best pasta dishes with easy-to-follow recipes. dishes with easy-to-follow recipes. They've always been my go-to source They've always been my go-to source for the best noodle and pasta content."for the best noodle and pasta content." ——Craig RegisfordCraig Regisford, , owner @feastontheseowner @feastonthese NOODLE W OR SHIP TIFF ANI & LAR ONE THOMPSON NOODLE WORSHIP TIFFANI & LARONE THOMPSON , Creators of @NoodleWorshipCreators of @NoodleWorship Easy Recipes for All the Dishes You Crave from Asian, Italian and American Cuisines 20 I NOODLE WORSHIP FRIED RAVIOLI WITH CHUNKY MARINARA If you love regular ravioli like we do, then you're going to go crazy for this version. When If you love regular ravioli like we do, then you're going to go crazy for this version. When you deep-fry ravioli, you wind up with two completely different textures in one bite: the you deep-fry ravioli, you wind up with two completely different textures in one bite: the crispy-crunchy shell followed by the creamy, gooey interior. That contrast is what makes this crispy-crunchy shell followed by the creamy, gooey interior. That contrast is what makes this recipe really stand out in our minds. You can use fresh or frozen ravioli with whatever filling recipe really stand out in our minds. You can use fresh or frozen ravioli with whatever filling you prefer, but we think classic cheese is the best. And because you absolutely must have a you prefer, but we think classic cheese is the best. And because you absolutely must have a dipping sauce, we provided a recipe for a simple but flavorful marinara. We kept it rustic and dipping sauce, we provided a recipe for a simple but flavorful marinara. We kept it rustic and chunky and also added some heavy cream for a rich and creamy touch. These fried ravioli chunky and also added some heavy cream for a rich and creamy touch. These fried ravioli make a great snack for entertaining. make a great snack for entertaining. Serves 4 CHUNKY MARINARA 2 tbsp (30 ml) olive oil2 tbsp (30 ml) olive oil 1 medium yellow onion, diced1 medium yellow onion, diced 4 garlic cloves, minced4 garlic cloves, minced 5 tomatoes, roughly chopped5 tomatoes, roughly chopped 1 ⁄4 tsp crushed red pepper flakes tsp crushed red pepper flakes 1 tsp dried oregano1 tsp dried oregano 1 tbsp (3 g) chopped fresh basil 1 tbsp (3 g) chopped fresh basil 1 ⁄2 tsp kosher salt tsp kosher salt 1 ⁄4 tsp black pepper tsp black pepper 1 ⁄2 cup (120 ml) heavy cream cup (120 ml) heavy cream FRIED RAVIOLI 2 eggs2 eggs 1 ⁄3 cup (80 ml) whole milk cup (80 ml) whole milk 113 ⁄4 cups (189 g) Italian cups (189 g) Italian breadcrumbsbreadcrumbs 1 ⁄4 cup (25 g) grated Parmesan cup (25 g) grated Parmesan cheesecheese 20 cheese ravioli (refrigerated or 20 cheese ravioli (refrigerated or frozen and thawed) frozen and thawed) 2 quarts (1.9 L) vegetable oil or 2 quarts (1.9 L) vegetable oil or peanut oil peanut oil Kosher saltKosher salt To make the marinara, place a large saucepan over medium-high heat To make the marinara, place a large saucepan over medium-high heat and warm the olive oil. When the oil is hot, add the onion and cook until and warm the olive oil. When the oil is hot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring frequently, softened, about 5 minutes. Add the garlic and cook, stirring frequently, until aromatic, about 2 minutes. Add the tomatoes, red pepper flakes, until aromatic, about 2 minutes. Add the tomatoes, red pepper flakes, oregano, basil, salt and pepper and bring to a simmer. Reduce the oregano, basil, salt and pepper and bring to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook, stirring occasionally, heat to maintain a gentle simmer, cover and cook, stirring occasionally, for 25 minutes. Stir in the heavy cream and continue simmering for for 25 minutes. Stir in the heavy cream and continue simmering for 5 minutes. Remove from the heat.5 minutes. Remove from the heat. To make the fried ravioli, in a shallow bowl, place the eggs and milk and To make the fried ravioli, in a shallow bowl, place the eggs and milk and beat to combine. In a separate shallow bowl, place the breadcrumbs beat to combine. In a separate shallow bowl, place the breadcrumbs and Parmesan and stir to combine. Working with one ravioli at a time, and Parmesan and stir to combine. Working with one ravioli at a time, dip it in the egg and milk mixture, allowing the excess to drip off. Then, dip it in the egg and milk mixture, allowing the excess to drip off. Then, dredge it in the breadcrumbs, making sure it's evenly coated, and dredge it in the breadcrumbs, making sure it's evenly coated, and place it on a plate. Repeat with the remaining ravioli. place it on a plate. Repeat with the remaining ravioli. Into a tabletop fryer or a large, heavy pot over medium-high heat, Into a tabletop fryer or a large, heavy pot over medium-high heat, pour the vegetable oil. Heat to 350pour the vegetable oil. Heat to 350 °°F (175F (175 °°C). Cover a large sheet pan C). Cover a large sheet pan with paper towels. Working in batches, carefully lower the ravioli into with paper towels. Working in batches, carefully lower the ravioli into the hot oil and fry until golden brown, about 3 minutes. Use a slotted the hot oil and fry until golden brown, about 3 minutes. Use a slotted spoon to remove the ravioli onto the paper towel-lined sheet pan to spoon to remove the ravioli onto the paper towel-lined sheet pan to drain. Season the ravioli with salt immediately after removing them drain. Season the ravioli with salt immediately after removing them from the oil.from the oil. Serve with the chunky marinara for dipping. Serve with the chunky marinara for dipping. 20 I NOODLE WORSHIP FRIED RAVIOLI WITH CHUNKY MARINARA If you love regular ravioli like we do, then you're going to go crazy for this version. When If you love regular ravioli like we do, then you're going to go crazy for this version. When you deep-fry ravioli, you wind up with two completely different textures in one bite: the you deep-fry ravioli, you wind up with two completely different textures in one bite: the crispy-crunchy shell followed by the creamy, gooey interior. That contrast is what makes this crispy-crunchy shell followed by the creamy, gooey interior. That contrast is what makes this recipe really stand out in our minds. You can use fresh or frozen ravioli with whatever filling recipe really stand out in our minds. You can use fresh or frozen ravioli with whatever filling you prefer, but we think classic cheese is the best. And because you absolutely must have a you prefer, but we think classic cheese is the best. And because you absolutely must have a dipping sauce, we provided a recipe for a simple but flavorful marinara. We kept it rustic and dipping sauce, we provided a recipe for a simple but flavorful marinara. We kept it rustic and chunky and also added some heavy cream for a rich and creamy touch. These fried ravioli chunky and also added some heavy cream for a rich and creamy touch. These fried ravioli make a great snack for entertaining. make a great snack for entertaining. Serves 4 CHUNKY MARINARA 2 tbsp (30 ml) olive oil2 tbsp (30 ml) olive oil 1 medium yellow onion, diced1 medium yellow onion, diced 4 garlic cloves, minced4 garlic cloves, minced 5 tomatoes, roughly chopped5 tomatoes, roughly chopped 1 ⁄4 tsp crushed red pepper flakes tsp crushed red pepper flakes 1 tsp dried oregano1 tsp dried oregano 1 tbsp (3 g) chopped fresh basil 1 tbsp (3 g) chopped fresh basil 1 ⁄2 tsp kosher salt tsp kosher salt 1 ⁄4 tsp black pepper tsp black pepper 1 ⁄2 cup (120 ml) heavy cream cup (120 ml) heavy cream FRIED RAVIOLI 2 eggs2 eggs 1 ⁄3 cup (80 ml) whole milk cup (80 ml) whole milk 113 ⁄4 cups (189 g) Italian cups (189 g) Italian breadcrumbsbreadcrumbs 1 ⁄4 cup (25 g) grated Parmesan cup (25 g) grated Parmesan cheesecheese 20 cheese ravioli (refrigerated or 20 cheese ravioli (refrigerated or frozen and thawed) frozen and thawed) 2 quarts (1.9 L) vegetable oil or 2 quarts (1.9 L) vegetable oil or peanut oil peanut oil Kosher saltKosher salt To make the marinara, place a large saucepan over medium-high heat To make the marinara, place a large saucepan over medium-high heat and warm the olive oil. When the oil is hot, add the onion and cook until and warm the olive oil. When the oil is hot, add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring frequently, softened, about 5 minutes. Add the garlic and cook, stirring frequently, until aromatic, about 2 minutes. Add the tomatoes, red pepper flakes, until aromatic, about 2 minutes. Add the tomatoes, red pepper flakes, oregano, basil, salt and pepper and bring to a simmer. Reduce the oregano, basil, salt and pepper and bring to a simmer. Reduce the heat to maintain a gentle simmer, cover and cook, stirring occasionally, heat to maintain a gentle simmer, cover and cook, stirring occasionally, for 25 minutes. Stir in the heavy cream and continue simmering for for 25 minutes. Stir in the heavy cream and continue simmering for 5 minutes. Remove from the heat.5 minutes. Remove from the heat. To make the fried ravioli, in a shallow bowl, place the eggs and milk and To make the fried ravioli, in a shallow bowl, place the eggs and milk and beat to combine. In a separate shallow bowl, place the breadcrumbs beat to combine. In a separate shallow bowl, place the breadcrumbs and Parmesan and stir to combine. Working with one ravioli at a time, and Parmesan and stir to combine. Working with one ravioli at a time, dip it in the egg and milk mixture, allowing the excess to drip off. Then, dip it in the egg and milk mixture, allowing the excess to drip off. Then, dredge it in the breadcrumbs, making sure it's evenly coated, and dredge it in the breadcrumbs, making sure it's evenly coated, and place it on a plate. Repeat with the remaining ravioli. place it on a plate. Repeat with the remaining ravioli. Into a tabletop fryer or a large, heavy pot over medium-high heat, Into a tabletop fryer or a large, heavy pot over medium-high heat, pour the vegetable oil. Heat to 350pour the vegetable oil. Heat to 350 °°F (175F (175 °°C). Cover a large sheet pan C). Cover a large sheet pan with paper towels. Working in batches, carefully lower the ravioli into with paper towels. Working in batches, carefully lower the ravioli into the hot oil and fry until golden brown, about 3 minutes. Use a slotted the hot oil and fry until golden brown, about 3 minutes. Use a slotted spoon to remove the ravioli onto the paper towel-lined sheet pan to spoon to remove the ravioli onto the paper towel-lined sheet pan to drain. Season the ravioli with salt immediately after removing them drain. Season the ravioli with salt immediately after removing them from the oil.from the oil. Serve with the chunky marinara for dipping. Serve with the chunky marinara for dipping. 102 I NOODLE WORSHIP GNOCCHI WITH SAUSAGE & SPICY POMODORO Ever since we discovered fresh-packed gnocchi at the grocery store, we have been absolutely Ever since we discovered fresh-packed gnocchi at the grocery store, we have been absolutely hooked. These dumplings are a delicious hybrid of pasta and potato, and we don't think you hooked. These dumplings are a delicious hybrid of pasta and potato, and we don't think you sacrifice any of that light, airy, pillowy texture by going with the packaged product. In this sacrifice any of that light, airy, pillowy texture by going with the packaged product. In this recipe, we pair the gnocchi with tangy Italian sausage and sweet tomatoes. What makes recipe, we pair the gnocchi with tangy Italian sausage and sweet tomatoes. What makes this dish top level, though, is the presentation. After a few minutes under the broiler, the this dish top level, though, is the presentation. After a few minutes under the broiler, the mozzarella pearls melt and the gnocchi gets crisp and golden brown. If the entire household mozzarella pearls melt and the gnocchi gets crisp and golden brown. If the entire household took a vote, this recipe would easily be crowned the best dish yet.took a vote, this recipe would easily be crowned the best dish yet. Serves 4 1 (28-oz [794-g]) can whole 1 (28-oz [794-g]) can whole peeled tomatoespeeled tomatoes 1 ⁄4 cup (60 ml) extra-virgin olive cup (60 ml) extra-virgin olive oil, plus more for drizzlingoil, plus more for drizzling 2 sprigs fresh rosemary, kept 2 sprigs fresh rosemary, kept wholewhole 3 sprigs fresh basil, kept whole, 3 sprigs fresh basil, kept whole, plus 1 tbsp (2.5 g) chopped, for plus 1 tbsp (2.5 g) chopped, for garnish, dividedgarnish, divided 2 tbsp (18 g) minced garlic 2 tbsp (18 g) minced garlic 1 ⁄2 yellow onion, diced yellow onion, diced 2 tsp (12 g) kosher salt2 tsp (12 g) kosher salt 1 tsp black pepper1 tsp black pepper 2 tsp (2 g) dried oregano2 tsp (2 g) dried oregano 1 tsp red pepper flakes1 tsp red pepper flakes 1 ⁄4 cup (60 ml) heavy cream cup (60 ml) heavy cream 1 lb (454 g) gnocchi1 lb (454 g) gnocchi 8 oz (226 g) ground Italian 8 oz (226 g) ground Italian sausagesausage 1 cup (112 g) mozzarella pearls1 cup (112 g) mozzarella pearls 1 ⁄2 cup (50 g) fresh grated cup (50 g) fresh grated Parmesan cheeseParmesan cheese Place the tomatoes and all of the liquid from the can in a large bowl. Place the tomatoes and all of the liquid from the can in a large bowl. Using a potato masher or your hands, break the tomatoes up into Using a potato masher or your hands, break the tomatoes up into smaller chunks. smaller chunks. Place a large, oven-safe skillet over medium heat and pour in the olive Place a large, oven-safe skillet over medium heat and pour in the olive oil. When the oil is hot, add the rosemary and basil sprigs. Cook until oil. When the oil is hot, add the rosemary and basil sprigs. Cook until fragrant and crispy, about 4 minutes. Remove and discard the herbs. fragrant and crispy, about 4 minutes. Remove and discard the herbs. Add the garlic and onion to the herb-flavored oil, reduce the heat to Add the garlic and onion to the herb-flavored oil, reduce the heat to low and cook until the vegetables soften, about 5 minutes. Add the salt, low and cook until the vegetables soften, about 5 minutes. Add the salt, pepper, oregano, red pepper flakes and crushed tomatoes and their pepper, oregano, red pepper flakes and crushed tomatoes and their juices and cook, uncovered, stirring occasionally, for about 35 minutes, juices and cook, uncovered, stirring occasionally, for about 35 minutes, until the sauce has thickened. Stir in the cream, cook for 3 minutes until the sauce has thickened. Stir in the cream, cook for 3 minutes and turn off the heat. and turn off the heat. While the sauce is cooking, bring a large pot of salted water to a boil While the sauce is cooking, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until al dente, according to over high heat. Add the gnocchi and cook until al dente, according to package directions. package directions. Meanwhile, place another large skillet over medium-high heat. Cook Meanwhile, place another large skillet over medium-high heat. Cook the sausage, breaking the meat apart with a wooden spoon, until the sausage, breaking the meat apart with a wooden spoon, until nicely browned, about 10 minutes. Transfer the meat to the sauce and nicely browned, about 10 minutes. Transfer the meat to the sauce and stir to combine. stir to combine. Preheat the broiler to high.Preheat the broiler to high. When the gnocchi are done, drain and arrange them in a single layer When the gnocchi are done, drain and arrange them in a single layer directly on top of the sauce in the skillet. Add the mozzarella pearls, directly on top of the sauce in the skillet. Add the mozzarella pearls, sprinkle on the Parmesan cheese and drizzle with oil. Place the skillet sprinkle on the Parmesan cheese and drizzle with oil. Place the skillet under the broiler until the cheese is fully melted and the gnocchi is under the broiler until the cheese is fully melted and the gnocchi is golden brown, about 8 minutes.golden brown, about 8 minutes. Garnish with the chopped basil. Garnish with the chopped basil. 102 I NOODLE WORSHIP GNOCCHI WITH SAUSAGE & SPICY POMODORO Ever since we discovered fresh-packed gnocchi at the grocery store, we have been absolutely Ever since we discovered fresh-packed gnocchi at the grocery store, we have been absolutely hooked. These dumplings are a delicious hybrid of pasta and potato, and we don't think you hooked. These dumplings are a delicious hybrid of pasta and potato, and we don't think you sacrifice any of that light, airy, pillowy texture by going with the packaged product. In this sacrifice any of that light, airy, pillowy texture by going with the packaged product. In this recipe, we pair the gnocchi with tangy Italian sausage and sweet tomatoes. What makes recipe, we pair the gnocchi with tangy Italian sausage and sweet tomatoes. What makes this dish top level, though, is the presentation. After a few minutes under the broiler, the this dish top level, though, is the presentation. After a few minutes under the broiler, the mozzarella pearls melt and the gnocchi gets crisp and golden brown. If the entire household mozzarella pearls melt and the gnocchi gets crisp and golden brown. If the entire household took a vote, this recipe would easily be crowned the best dish yet.took a vote, this recipe would easily be crowned the best dish yet. Serves 4 1 (28-oz [794-g]) can whole 1 (28-oz [794-g]) can whole peeled tomatoespeeled tomatoes 1 ⁄4 cup (60 ml) extra-virgin olive cup (60 ml) extra-virgin olive oil, plus more for drizzlingoil, plus more for drizzling 2 sprigs fresh rosemary, kept 2 sprigs fresh rosemary, kept wholewhole 3 sprigs fresh basil, kept whole, 3 sprigs fresh basil, kept whole, plus 1 tbsp (2.5 g) chopped, for plus 1 tbsp (2.5 g) chopped, for garnish, dividedgarnish, divided 2 tbsp (18 g) minced garlic 2 tbsp (18 g) minced garlic 1 ⁄2 yellow onion, diced yellow onion, diced 2 tsp (12 g) kosher salt2 tsp (12 g) kosher salt 1 tsp black pepper1 tsp black pepper 2 tsp (2 g) dried oregano2 tsp (2 g) dried oregano 1 tsp red pepper flakes1 tsp red pepper flakes 1 ⁄4 cup (60 ml) heavy cream cup (60 ml) heavy cream 1 lb (454 g) gnocchi1 lb (454 g) gnocchi 8 oz (226 g) ground Italian 8 oz (226 g) ground Italian sausagesausage 1 cup (112 g) mozzarella pearls1 cup (112 g) mozzarella pearls 1 ⁄2 cup (50 g) fresh grated cup (50 g) fresh grated Parmesan cheeseParmesan cheese Place the tomatoes and all of the liquid from the can in a large bowl. Place the tomatoes and all of the liquid from the can in a large bowl. Using a potato masher or your hands, break the tomatoes up into Using a potato masher or your hands, break the tomatoes up into smaller chunks. smaller chunks. Place a large, oven-safe skillet over medium heat and pour in the olive Place a large, oven-safe skillet over medium heat and pour in the olive oil. When the oil is hot, add the rosemary and basil sprigs. Cook until oil. When the oil is hot, add the rosemary and basil sprigs. Cook until fragrant and crispy, about 4 minutes. Remove and discard the herbs. fragrant and crispy, about 4 minutes. Remove and discard the herbs. Add the garlic and onion to the herb-flavored oil, reduce the heat to Add the garlic and onion to the herb-flavored oil, reduce the heat to low and cook until the vegetables soften, about 5 minutes. Add the salt, low and cook until the vegetables soften, about 5 minutes. Add the salt, pepper, oregano, red pepper flakes and crushed tomatoes and their pepper, oregano, red pepper flakes and crushed tomatoes and their juices and cook, uncovered, stirring occasionally, for about 35 minutes, juices and cook, uncovered, stirring occasionally, for about 35 minutes, until the sauce has thickened. Stir in the cream, cook for 3 minutes until the sauce has thickened. Stir in the cream, cook for 3 minutes and turn off the heat. and turn off the heat. While the sauce is cooking, bring a large pot of salted water to a boil While the sauce is cooking, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until al dente, according to over high heat. Add the gnocchi and cook until al dente, according to package directions. package directions. Meanwhile, place another large skillet over medium-high heat. Cook Meanwhile, place another large skillet over medium-high heat. Cook the sausage, breaking the meat apart with a wooden spoon, until the sausage, breaking the meat apart with a wooden spoon, until nicely browned, about 10 minutes. Transfer the meat to the sauce and nicely browned, about 10 minutes. Transfer the meat to the sauce and stir to combine. stir to combine. Preheat the broiler to high.Preheat the broiler to high. When the gnocchi are done, drain and arrange them in a single layer When the gnocchi are done, drain and arrange them in a single layer directly on top of the sauce in the skillet. Add the mozzarella pearls, directly on top of the sauce in the skillet. Add the mozzarella pearls, sprinkle on the Parmesan cheese and drizzle with oil. Place the skillet sprinkle on the Parmesan cheese and drizzle with oil. Place the skillet under the broiler until the cheese is fully melted and the gnocchi is under the broiler until the cheese is fully melted and the gnocchi is golden brown, about 8 minutes.golden brown, about 8 minutes. Garnish with the chopped basil. Garnish with the chopped basil. FLAVOR-PACKED SOUPS & PASTA SALADS I 119 ZUPPA TOSCANA If you're in search of the ultimate cold-weather warmer, look no further than this recipe. We If you're in search of the ultimate cold-weather warmer, look no further than this recipe. We confess that we first fell in love with Zuppa Toscana during a visit to Olive Garden; what's not confess that we first fell in love with Zuppa Toscana during a visit to Olive Garden; what's not to love about a creamy chicken soup with potatoes, sausage and kale? After tinkering with to love about a creamy chicken soup with potatoes, sausage and kale? After tinkering with various homemade versions of the recipe, we landed on this one as the standout, thanks to various homemade versions of the recipe, we landed on this one as the standout, thanks to the addition of gnocchi in place of the customary potatoes. All we can say is "wow!" As is our the addition of gnocchi in place of the customary potatoes. All we can say is "wow!" As is our formula throughout this book, we combine from-scratch techniques with time-saving ingre-formula throughout this book, we combine from-scratch techniques with time-saving ingre- dients to land delicious, doable results. In this recipe, we go with a good-quality boxed chicken dients to land delicious, doable results. In this recipe, we go with a good-quality boxed chicken stock and think it's the perfect compromise between effort and outcome. stock and think it's the perfect compromise between effort and outcome. Serves 6 1 lb (454 g) ground hot Italian 1 lb (454 g) ground hot Italian sausagesausage 8 slices of bacon, diced8 slices of bacon, diced 1 medium yellow onion, diced1 medium yellow onion, diced 2 garlic cloves, minced2 garlic cloves, minced 4 cups (960 ml) chicken broth4 cups (960 ml) chicken broth 1 ⁄2 tsp kosher salt tsp kosher salt 1 ⁄4 tsp black pepper tsp black pepper 1 ⁄2 bunch kale, stemmed and bunch kale, stemmed and roughly choppedroughly chopped 1 lb (454 g) gnocchi1 lb (454 g) gnocchi 1 cup (240 ml) heavy cream1 cup (240 ml) heavy cream In a large saucepan over medium heat, cook the sausage, breaking In a large saucepan over medium heat, cook the sausage, breaking the meat apart with a wooden spoon, until nicely browned, about the meat apart with a wooden spoon, until nicely browned, about 10 minutes. Transfer the meat to a paper towel–lined plate to drain. 10 minutes. Transfer the meat to a paper towel–lined plate to drain. Drain and discard all but 1 tablespoon (15 ml) of the fat from the skillet. Drain and discard all but 1 tablespoon (15 ml) of the fat from the skillet. Cook the bacon until crispy, about 8 minutes. Transfer the bacon to a Cook the bacon until crispy, about 8 minutes. Transfer the bacon to a paper towel–lined plate to drain. Drain and discard all but 1 tablespoon paper towel–lined plate to drain. Drain and discard all but 1 tablespoon (15 ml) of the fat from the skillet. (15 ml) of the fat from the skillet. In the same saucepan, cook the onion until it begins to soften, about In the same saucepan, cook the onion until it begins to soften, about 5 minutes. Add the garlic and cook for 30 seconds. Raise the heat 5 minutes. Add the garlic and cook for 30 seconds. Raise the heat to medium-high and add the chicken broth, salt, pepper and cooked to medium-high and add the chicken broth, salt, pepper and cooked sausage. When the soup reaches a simmer, add the kale and gnocchi sausage. When the soup reaches a simmer, add the kale and gnocchi and cook until the gnocchi begin to float, about 5 minutes. Stir in the and cook until the gnocchi begin to float, about 5 minutes. Stir in the cream.cream. Remove from the heat, divide among bowls and garnish with the bacon. Remove from the heat, divide among bowls and garnish with the bacon. FLAVOR-PACKED SOUPS & PASTA SALADS I 119 ZUPPA TOSCANA If you're in search of the ultimate cold-weather warmer, look no further than this recipe. We If you're in search of the ultimate cold-weather warmer, look no further than this recipe. We confess that we first fell in love with Zuppa Toscana during a visit to Olive Garden; what's not confess that we first fell in love with Zuppa Toscana during a visit to Olive Garden; what's not to love about a creamy chicken soup with potatoes, sausage and kale? After tinkering with to love about a creamy chicken soup with potatoes, sausage and kale? After tinkering with various homemade versions of the recipe, we landed on this one as the standout, thanks to various homemade versions of the recipe, we landed on this one as the standout, thanks to the addition of gnocchi in place of the customary potatoes. All we can say is "wow!" As is our the addition of gnocchi in place of the customary potatoes. All we can say is "wow!" As is our formula throughout this book, we combine from-scratch techniques with time-saving ingre-formula throughout this book, we combine from-scratch techniques with time-saving ingre- dients to land delicious, doable results. In this recipe, we go with a good-quality boxed chicken dients to land delicious, doable results. In this recipe, we go with a good-quality boxed chicken stock and think it's the perfect compromise between effort and outcome. stock and think it's the perfect compromise between effort and outcome. Serves 6 1 lb (454 g) ground hot Italian 1 lb (454 g) ground hot Italian sausagesausage 8 slices of bacon, diced8 slices of bacon, diced 1 medium yellow onion, diced1 medium yellow onion, diced 2 garlic cloves, minced2 garlic cloves, minced 4 cups (960 ml) chicken broth4 cups (960 ml) chicken broth 1 ⁄2 tsp kosher salt tsp kosher salt 1 ⁄4 tsp black pepper tsp black pepper 1 ⁄2 bunch kale, stemmed and bunch kale, stemmed and roughly choppedroughly chopped 1 lb (454 g) gnocchi1 lb (454 g) gnocchi 1 cup (240 ml) heavy cream1 cup (240 ml) heavy cream In a large saucepan over medium heat, cook the sausage, breaking In a large saucepan over medium heat, cook the sausage, breaking the meat apart with a wooden spoon, until nicely browned, about the meat apart with a wooden spoon, until nicely browned, about 10 minutes. Transfer the meat to a paper towel–lined plate to drain. 10 minutes. Transfer the meat to a paper towel–lined plate to drain. Drain and discard all but 1 tablespoon (15 ml) of the fat from the skillet. Drain and discard all but 1 tablespoon (15 ml) of the fat from the skillet. Cook the bacon until crispy, about 8 minutes. Transfer the bacon to a Cook the bacon until crispy, about 8 minutes. Transfer the bacon to a paper towel–lined plate to drain. Drain and discard all but 1 tablespoon paper towel–lined plate to drain. Drain and discard all but 1 tablespoon (15 ml) of the fat from the skillet. (15 ml) of the fat from the skillet. In the same saucepan, cook the onion until it begins to soften, about In the same saucepan, cook the onion until it begins to soften, about 5 minutes. Add the garlic and cook for 30 seconds. Raise the heat 5 minutes. Add the garlic and cook for 30 seconds. Raise the heat to medium-high and add the chicken broth, salt, pepper and cooked to medium-high and add the chicken broth, salt, pepper and cooked sausage. When the soup reaches a simmer, add the kale and gnocchi sausage. When the soup reaches a simmer, add the kale and gnocchi and cook until the gnocchi begin to float, about 5 minutes. Stir in the and cook until the gnocchi begin to float, about 5 minutes. Stir in the cream.cream. Remove from the heat, divide among bowls and garnish with the bacon. Remove from the heat, divide among bowls and garnish with the bacon. Next >