#cream-sauce

#cream-sauce

This creamy mushroom pasta is weeknight dinner gold: deeply browned mushrooms, a silky Parmesan-laced sauce, and just enough lemon to keep everything bright. The key isn't drowning the mushrooms in cream-it's giving them a proper sear first. A mix of shiitake, maitake, oyster, or crimini mushrooms brings layered texture and flavor, though even a single variety works if you give it enough time and space in the pan.

Gnocchi Parisienne is what the French call this speedy take on potato gratin, which uses store-bought potato gnocchi instead of sliced potatoes. This gnocchi gratin is the genius idea of my editor, Margaux. She said to me one day, Wouldn't it be great if we could do a potato gratin? But instead of potatoes, it's just chewy, delightful pillows of gnocchi?