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Chicche alla Crema al Parmigiano are a version of gnocchi that are so very good and simple to roll.  They’re a bit messy to make, which is why they’re so fun!  And the sauce is simple.  Let your kids break up the cheese while you peel the hot potatoes.  Mixing the dough and shaping is fun for everyone!

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Sometimes the best meals happen when you least expect it. My husband and I spent a few weeks in Italy one summer, with almost every day packed with reservations for meals. But our favorite dish came when we stopped in the town of Siena for a break during a drive through the countryside. Ready to eat, we sat down at the first restaurant that had outdoor seating and accepted that it was going to be a simple, quick meal. How wrong we were. We ordered a pasta that combined anchovies with pistachios, and suddenly our world opened to a whole new flavor. When I came home, it was the first recipe I tried to muster up in my American kitchen. It’s a surprising flavor that will stick with you long after you’ve put your fork down.

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Adapted by Chef Nicci Good-Stokes from Mushroom by Johnny Acton and Nick Sadler

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The dough has to be slightly firmer than usual for fresh pasta, so it will cut neatly when pressed against the chitarra. To make the dough firmer you simply need to add a little more flour. Begin this recipe three days before serving.

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