Name: Ricotta Gnocchi with Roasted Tomato
Cook time: 35 min
Total time: 1 1/4 hr
Yield: Makes 4 (main course) servings
Ingredients: 2 lb plum tomatoes, trimmed and halved lengthwise; 1/2 stick (1/4 cup) unsalted butter; 3 large eggs; 1 (15-oz) container ricotta; 1 cup all-purpose flour

Image may contain Plant Food Ravioli and Pasta

Ricotta Gnocchi with Roasted TomatoRomulo Yanes

We love this dish on its own, but a sprinkling of Parmigiano Reggiano and fresh basil can be a nice addition. If you can get fresh ricotta, by all means use it here.

Cooks' note:

•You can cook tomatoes 1 day ahead and chill, covered.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.