Gnocchi, your way

Almost any vegetable can become the perfect dumpling.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Sweet Potato Gnocchi With Brown Butter and Sage     You don't need potatoes to make perfectly tender, chewy gnocchi. In fact, Epi staff writer Kendra Vaculin often turns to carrots, beets, broccoli, squash, or whatever's in her fridge. Almost any vegetable can easily become a bowl of pillowy dumplings—just follow her simple guide. READ MORE What We're Talking About     29 Ways to Cook Gnocchi These soft and creamy dumplings can be as dressed up or dressed down as you want.   Read More ►     Your Work-From-Home Setup Needs a Diffuser Working from the kitchen table? You don't have to smell last night's dinner.   Read More ►     Do You Really Have to Discard Sourdough Starter? How sourdough really works—and what to do with your discard.   Read More ► Trending Recipes   Chicken and Dumplings View Recipe ►   Sourdough Biscuits View Recipe ►   Spinach Gnocchi View Recipe ►   Crispy Gnocchi With Littleneck Clams View Recipe ►   Sourdough Crepes View Recipe ►   Malfatti With Pancetta and Cherry Tomatoes View Recipe ►   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.