Main Course

A baking dish of bright orange carrot gnocchi covered in creamy white béchamel sauce and a golden parmesan crust. View Ingredients
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Ingredients
  • Carrots: 400 g (14 oz)
  • Potatoes: 400 g (14 oz) – floury/starchy potatoes like Russets are best
  • All-purpose Flour: 350 g (approx. 2 ¾ cups)
  • Durum Wheat Semolina Flour: 50 g (approx. ⅓ cup)
  • Egg: 1
  • Parmigiano Reggiano: 2 tablespoons
  • Béchamel Sauce: 500 ml (approx. 2 cups)
  • Parmigiano Reggiano: Plenty, for sprinkling
  • Butter: A few knobs for the dish
  • Coarse Salt: For the boiling water

Baked Carrot and Potato Gnocchi with Béchamel

Learn how to make soft, homemade carrot and potato gnocchi. Baked with creamy béchamel sauce and parmesan for a perfect golden…

  • 19/12/2025
(4.7 / 5)
A close-up of a bowl of creamy pasta (orecchiette, fusilli, penne or maccheroni) tossed with the mashed broccoletti, garlic and anchovy sauce. View Ingredients
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Ingredients
  • 400 gr of pasta (e.g., maccheroni, penne, orecchiette, fusilli)
  • 600 gr of broccoletti (3–4 heads, depending on size)
  • 2 cloves of garlic
  • 4 fillets of anchovies in oil
  • q.s. fresh or dried chili pepper (to taste)
  • q.s. extra virgin olive oil
  • q.s. coarse salt
  • q.s. fine salt
  • q.s. black pepper

Pasta with Broccoletti

Classic Italian pasta with broccoletti, garlic and anchovies.

  • 16/12/2025
(5 / 5)
Two portions of baked Italian Frittata Rolls stuffed with ham and cheese, covered in a golden brown Béchamel sauce and served in a white baking dish. View Ingredients
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Ingredients
  • Large Eggs (4 units)
  • Heavy Cream (4 tbsp - ¼ cup - 2 fl oz)
  • Grated Parmesan Cheese (2 tbsp - 2 tbsp - 0.5 oz)
  • Cooked Ham, thinly sliced (4 slices - 4 slices - 4 oz)
  • Fontina Cheese, thinly sliced (4 slices - 4 slices - 4 oz)
  • Butter (as needed - as needed - q.b.)
  • Salt (to taste - to taste - q.b.)
  • Unsalted Butter (20 g - 1 ½ tbsp - 0.7 oz)
  • All-Purpose Flour (20 g - 2 ½ tbsp - 0.7 oz)
  • Whole Milk (250 ml - 1 cup plus 1 tbsp - 8.5 fl oz)
  • Salt (to taste - to taste - q.b.)
  • Black Pepper (to taste - to taste - q.b.)
  • Grated Parmesan Cheese (for topping) (Reserved from Omelet ingredients)

Cheesy Baked Omelet Rolls with Béchamel (Frittata…

These Baked Stuffed Omelet Rolls are a flavorful and rich Italian main course (secondo piatto), perfect as a complete meal or served sliced…

  • 11/12/2025
(5 / 5)
Giant Fusilli with Spinach and Béchamel Sauce View Ingredients
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Ingredients
  • 400 gr. Giant Fusilli Pasta (≈ 14 oz / about 5 cups dry pasta)
  • 400 gr. Spinach (≈ 14 oz / 6 cups packed fresh spinach)
  • 100 gr. Mozzarella (≈ 3.5 oz / ¾ cup diced)
  • 40 gr. Parmesan Cheese (≈ 1.4 oz / ½ cup grated)
  • Salt to taste
  • Butter as needed
  • ½ L Milk (≈ 500 ml / 2 cups)
  • 50 g Flour (≈ 1.8 oz / 6 tbsp)
  • 50 g Butter (≈ 1.8 oz / 3.5 tbsp)
  • Salt to taste
  • Optional: black pepper & nutmeg

Giant Fusilli with Spinach and Béchamel Sauce

The creaminess of spinach and mozzarella combined with the delicate flavor of homemade béchamel transforms this dish into a true delight—loved…

  • 01/12/2025
(5 / 5)
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