Patrick Holmes

This is a gluten-free gnocchi recipe with sweet potatoes and chickpea flour. The Gorgonzola makes a quick and luscious sauce. This is a very rich dish, so a small portion goes a long way.

Ribollita, which means “re-boiled.” This interpretation of ribollita is lighter than most because we left out potatoes, and instead of using bread as a thickener, we crisp bite-size pieces of a country loaf in the oven and either place them in the bottom of individual bowls before ladling in the soup or float them on top as a garnish.

It has a crunchy crust with a melted cheese stuffing, and can be made in advance and reheated in the oven just before serving. Top it with a salad of fresh tomato, basil, and onion, and it makes a complete meal.

A relative of better-known Greek moussaka, the dish layers precooked sliced potatoes with a paprika-enriched tomato-meat sauce, then is topped with a thick soured cream, plus shredded cheese.

Inspired by a German recipe, these casual cookie bars come together easily in an 8-inch square baking pan.

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