I found this recipe from the New York Times and lightly adapted it. Here is the link, but it is not always available unless you have a subscription. I have found this dough to be light and fluffy, and think it would work well with just about any sauce. I've included the white wine sauce I made as pictured. The original called for a brown butter sage sauce. I will be making this again with spring onions in the batter and serve it with my vodka sauce. 

Serves 4
Gnocchi:
15 ounces whole milk ricotta
2 eggs, lightly beaten
1 1/4 cups freshly grated parmesan (plus more for serving)
Salt and white pepper to taste
3/4 to 1 cup of flour

Sauce:
8 cloves garlic, minced
1 large shallot, minced
2 TBSP unsalted butter
Dash crushed red pepper flakes (optional)
4 ounces white wine, I used chardonnay
5 ounce package of baby greens
Salt and pepper to taste

1. Bring a large pot of water to a boil over high heat. Add 1 TBSP of salt to the water.
   
2. Meanwhile, in a large bowl, beat eggs. Add ricotta, parmesan and salt and pepper. Mix well.
   
3. Sprinkle 1/2 cup of flour over mixture and stir to mix. Sprinkle 1/4 cup of flour over mixture then stir to combine. The dough should be very sticky. Place a rounded spoonful of the dough into the boiling water to see if it will hold its shape. If not, add remaining flour, mix and try again. Once the mix holds its shape you'll transfer it to a large ziplock bag.
   
4. Prepare your sauce (see below for the sauce I used) and keep warm over low heat while you cook the gnocchi.
   
5. Cut the corner off one side of the bag diagonally, so you have about a 3/4" opening, and pipe the mix over the boiling water using scissors to snip the dough into 3/4" lengths. Don't overwhelm the pot with the gnocchi, you'll work in batches of about 8-10 at a time. Allow the gnocchi to fully cook, they're done after they float for about 10 seconds.
   
6. Use a slotted spoon or spider skimmer to remove the gnocchi and place into the pan with your sauce.

Sauce:

• Add shallots, garlic, crushed red pepper flakes and butter to a large skillet and cook over medium heat. Sprinkle with salt and pepper to taste. When the onions are translucent, add white wine to the pan and allow to reduce fully, until the sauce is viscous. Add the greens to the pan and cook over low heat until they are wilted. Reduce heat to low and keep warm while you cook the gnocchi. Toss the gnocchi to coat them.

Serve with grated parmesan. 

Vodka sauce is one of my favorite go to dishes. It's flexible, you set it on fire, and it goes over pasta so what's not to love? The base sauce recipe is one I often make in bulk and keep in the freezer as you can add so many things to it to alter it for different recipes. 

Gumbo is a great comfort food for the weather we're having. I like mine spicy but approachable- feel free to go as spicy as you want with yours. This base recipe has vegan or vegetarian options and is all around very versatile. When served over cauliflower rice it is a great way to cut carbs as well. All suggestions for alterations are at the end of the recipe. This recipe freezes exceptionally well. 

Gumbo (serves 6): 

• 3 TBSP unsalted butter
• 3 TBSP flour
• 6 cups vegetable stock 
• Oil for pan
• 1 yellow onion, diced
• 1 red and 1 green bell pepper, diced
• 6 cloves garlic, minced
• 1 stalk celery peeled and diced
• 1/2 bag frozen sliced okra
• Creole seasoning to taste (start with 2 TBSP, I use 5TBSP)
• 2 bay leaves
• 14.5 oz can Fire Roasted tomatoes
• salt and pepper to taste
• Cooked brown, white, or cauliflower rice for serving

Toppings (all optional): 

• Sliced spring onions
• Andouille sausage (vegan or regular)
• Tail on shrimp
• Fried tofu

Directions: 

1. Dice the onion, peppers, celery, and garlic. Add them to a skillet over medium heat with a little oil. Add the frozen okra and cook over medium heat until onions are translucent and peppers are soft. Sprinkle lightly with salt and pepper. Set aside. 
2. In a dutch oven or heavy bottomed pot, make your roux. Add flour and butter and melt together over medium low heat until the mixture turns brick red (pictured). Stir frequently to prevent burning. I find this is easiest when started in a cold pan. 
3.  When the roux is ready, add vegetables and creole seasoning and stir to coat. Slowly add stock while stirring. The mix will be very thick in the beginning but loosen as you add the stock. 
4. Add bay leaves and can of tomatoes (not drained). Bring dish to a boil then reduce to a simmer and allow to reduce by about 1/4th (1 to 2 hours). 
5. Serve over rice of your choosing. 

For optional toppings: 

• I coin sausages when I use them in gumbo and sear them to get them crisp. 
• If using shrimp and sausages, cook the sausage first to get the fats into the pan. You'll want to cook your shrimp in the sausage fat with some oil, minced garlic and a sprinkling of creole seasoning. 
• For fried tofu I'll press and cube tofu, then toss them in a corn starch and creole seasoning mix. Then they get super crispy when you pan fry them.  

Vegan options: 

• Substitute a neutral oil for the butter in the roux step. 
• Use vegan sausage or fried tofu as optional toppings. 

Vegetarian options: 

• Use vegetarian sausage or fried tofu as optional toppings.