From Fine Cooking Magazine

Gnocchi's plump, pillowy texture and mild, delicate flavor make them perfect for rich, hearty sauces like Pan-Seard Gnocchi with Browned Butter & Sage, Gnocchi with Creamy Gorgonzola Sauce, and Gnocchi with Sausage & Leek Ragu. In general, meat sauces are a fantastic match, but butter and cream-based sauces work well, too. In Italy, gnocchi are usually served after appetizers (antipasti) as a first course (or primo piatto), instead of pasta. And they're followed by a meat and vegetable course (secondo piatto and contorno). When Italians eat gnocchi this way, the portions tend to be on the small side. However, gnocchi can just as easily be served as a main course, preceded or followed by a light green salad. The servings here are for gnocchi served as a main course.

Potato Gnocchi

From Pepperidge Farm

The fresh flavors of the Tuscan countryside are featured in this topping for grilled bread that features fresh diced tomatoes, garlic and fresh basil.

Summer Bruschetta

From Fine Cooking Magazine

Chicken Piccata

From Better Homes and Gardens

The pizzelle (peets-TSEH-leh), a crisp waffle cookie, is one of the oldest cookie recipes known. These large crisp Italian cookies are made with a pizzelle iron.

Pizzelles

From Better Homes and Gardens

Ricotta cheese adds an Italian twist to these fried dough dessert bites.

Italian Donuts

From Betty Crocker

Toss a zesty Italian yogurt dressing with tomatoes, zucchini and pasta for a colorful and delicious salad.

Italian Pasta Salad

From Prego Italian Sauce

Rice-studded turkey meatballs simmer to tenderness in Italian sauce.

Porcupine Meatballs

From Better Homes and Gardens

Cannoli are the quintessential Sicilian treat. With sweetened cheese, bittersweet chocolate, zippy orange peel, and rich pistachio nuts, this version brings together many beloved flavors in every bite.

Cannoli

From Prego Italian Sauce

Don't overlook the wonderful change of pace that polenta makes from pasta or rice. This dish is sure to become a frequently requested one.

Polenta Sausage Bake

From Betty Crocker

This hearty meatless stew is comfort food for a wintery day.

Thick Italian Winter Stew with Vermicelli

From Prego Italian Sauce

Doesn't this sound amazing? Thin slices of veal rolled around a filling of prosciutto, pine nuts and mozzarella, simmered in Italian sauce and served with garlic cheese bread. Best of all, it's ready in under an hour.

Veal Spiedini

From Food & Wine

Polenta with Chives

From Fine Cooking Magazine

White Pizza

From Better Homes and Gardens

Long, slow cooking, with stirring and watching, ensures success in producing the creamy results for this classic Italian side dish recipe.

Garden Risotto

From Betty Crocker

Prize-Winning Recipe 2008! Bring a delicious and sweet part of Italy into your home with a classic almond cookie rolled in pine nuts.

Italian Pignoli Nut Cookies

From Pepperidge Farm

Tender white fish fillets are coated with a savory breadcrumb mixture made from Pepperidge Farm® White Sandwich Bread, Parmesan cheese, garlic, thyme, pepper and olive oil, and are baked until the fish is done and the breadcrumbs are golden brown.

Italian Fish Fillets

From Betty Crocker

Try this cheesy bruschetta recipe from Betty Crocker.

Double Cheese Bruschetta

From Better Homes and Gardens

Olives, capers, radishes, and anchovy add exceptional flavor to the filling in these deviled eggs.

Italian Style Deviled Eggs

From Campbell's

Toasted Italian bread slices make the perfect base for a warm and cheesy mushroom sauce topped with chopped red pepper and green onion.

Mushroom Mozzarella Bruschetta

From Betty Crocker

Get a head-start on this--Cut up the vegetables as early as two days ahead,if you wish. Store in a resealable plastic food-storage bag in the fridge until you're ready to make the recipe.

Italian Turkey-Rice Dinner

From Fine Cooking Magazine

In Sicily, this dish would be served with a vegetable like artichokes or sauteed greens, probably after a simple pasta. For a one-course meal, I like serving the chicken with plain couscous, which is not at all traditional (in Sicily, couscous is usually only served with a fish stew).

Sweet & Sour Sicilian Braised Chicken

From Fine Cooking Magazine

These twice-baked Italian cookies smell divine and are delicious eaten by themselves or dunked into hot tea or coffee.

Triple-Orange Pecan Biscotti

From Better Homes and Gardens

Sicilian-style escarole is sauteed with olive oil and served with chewy bread to sop up the juices. This pizza is an adaptation of that idea.

Grilled Sicilian-Style Pizza

From Fine Cooking Books

The great carpaccio is famously named after the Italian Renaissance painter Vittore Carpaccio, who loved to contrast red and white. Well, that's the story anyway. Many will argue that carpaccio should be simply raw beef tenderloin sliced very thinly and served with a sprinkle of olive oil, lemon juice, pepper, and salt. Delicious as that may be, this can be a little more exciting.

Carpaccio with Arugula, Lemon & Truffle Oil

From Better Homes and Gardens

The name quattro stagioni means "four seasons." In this version, artichokes, peppers, mushrooms, and olives each represent a different season. Divide the quadrants with dough strips rolled into thin ropes.

Pizza Quattro Stagioni