My love for Italian food? Let’s just say, it’s everlasting. Fresh ingredients, savory sauces, seafood – I’m sold. This week, we’re taking our tastebuds through Northern Italy to Tuscany. On the menu: homemade gnocchi with pesto sauce.

Emily Schuman, author of the blog Cupcakes and Cashmere, gushes, “Last week I made it from scratch and was delighted by the results. I love the versatility of gnocchi – that it can work with any sauce (I made a quick pesto) that you have on hand and is far superior to the packaged variety available in stores.”

How to Make Gnocchi

Potatoes, flour, an egg, and a ricer, and dinner is served.

Before you start ricing? Grab cooking essentials at our Sunday Supper: The Tuscan-Inspired Kitchen Boutique on Sunday, March 9, at 11AM ET.

By Julia Ivins, Staff Writer

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March 9, 2014

From fresh bruschetta to baked pasta, olive oils infuse flavor, texture, and a little healthy fat into foods. But with so many kinds, which one do you choose? Here, the top three varieties defined.

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Sunday Supper: The Tuscan-Inspired Table Boutique opens Sunday, September 29, at 11AM ET.

Not a Member and like The (Style) Guide? You’ll love Rue La La. Join now.

September 29, 2013