Gnocchi are a must in every Italian family! There are so many kinds of gnocchi like: potato gnocchi, beet and potato, pumpkin gnocchi, gnocchi made with bread, durum wheat gnocchi and cheese gnocchi! My family absolutely favorite are the classic potato and flour with a nice meat sauce or butter and sage sauce.

The other day my son, the gnocchi lover, he woke up and the first thing he said to me was; “mamma, can you make gnocchi for me today? Pretty please with cherries on top”? Of course I could say no but I had just one small problem, I ran out of potato but I opened the fridge and I found some ricotta so I decide to make ricotta gnocchi for him, well for the family!

Ricotta gnocchi are very delicate and way easier to make, they don’t require any too much work and you can make them in 15/20 minutes!Yup..not too long so what are you waiting for? Follow this recipe and challenge yourself, make them for your family or friends.


  • 500 grams of ricotta
  • 1 egg
  • 100 grams parmigiano cheese/parmesan 2016-07-19 11.15.27-1
  • 200 flour
  • Salt
  • ½ teaspoon nutmeg
  • A sprinkle of love


In a bowl put the ricotta, the parmesan cheese, egg, nutmeg, the sprinkle of love and start to mix with your hands or a spoon! Add the flour not all at once but a little bit at the time, add the salt and mix until the dough is nice and firm{it will take just few minutes}.

When the dough is done place it on your working surface, get a small piece and with your hands start to roll it out, very gently without pressing down! When you are ready you can start to cut the gnocchi out with a knife! Put them in a plate and sprinkle some flour so they won’t stick together.

Cook the gnocchi in salted water for 1 or 2 minutes, when they float they are ready.

Finish cooks them in a nice butter and sage sauce or tomatoes sauce.

For the butter and sage sauce: in a frying pan put some butter, let it melt and add the sage! Stir fry for minutes or two and add the gnocchi in. Sautee’ for a minutes and add more cheese if you like.

Buon appetito

If you wanna see the video of this recipe click on this like from my Facebook page







I love blueberries and every year I have my little tradition to go pick them up with my kids! It’s a fun activity for them and it is something that I want them to remember when they are older…the precious moments with mamma.

This is my first time making blueberries pie, I got the recipe from an Old Italian Magazine and I have to say I really liked the result; the pie came out not too sweet so I could really taste the blueberries! I love natural flavours! For this recipe I made with my hand the Pate Brisee {Pie Dough} but, if you don’t have time, you can buy it frozen already made.

I highly suggest making this cake with your kids so you can start your own tradition and you can challenge yourself.


  • 12 ounces flour
  • 4 ounces butter from the fridge
  • 70 ml water
  • Salt just few pinch
  • 1 egg
  • 1 tablespoon of sugar
  • A sprinkle of love


  • 12 ounces blueberries
  • 5 ounces brown sugar
  • 4 ounces cornstarch
  • ½ lemon


  • First thing you have to make the Dough Pie so it can rest for a little bit before you work it on it!
  • In a bowl put the flour, salt, egg, sugar and the butter cut in small pieces. Mix very well with your hands and when you see that the dough start to look very sandy add the cold water. Mix for few minutes and let it rest in the fridge cover with plastic paper.
  • Now it’s time to make the blueberries sauce so in a pan put the blueberries, the brown sugar and the juice of half lemon, cook everything on a medium heat for few minutes and then add the corn starch e cook for 2 minutes. Put your blueberries mixture in a blender and blend everything! Let it rest for few minutes.
  • Get your dough from the fridge, and whit a rolling pin roll it out. What I usually do is this: I put some parchment paper on my working surface, the dough and on top more parchment paper so it will be easier to work it out because the dough won’t stick to the rolling pin. Bring your cake pan and put the rolled dough in, don’t forget to leave few pieces of dough for the decoration, now pour the blueberries sauce, level everything with a spoon and put some decoration on top. In my case yesterday my kids wanted to make few hearts , but you can do stripe or star or whatever you like. In your kitchen you can do whatever you like, you are in control.
  • Bake the cake for 35/45 minutes at 350
  • Buon Appetito



Quinoa is very versatile and easy to prepare. It is also considered a Super food so you should add it to your diet.

This recipe is born with the intention to clean-up my fridge, whatever I had I add it; you can add more or less, in the kitchen you are the queen so feel free to use Your imagination in your dish, don’t be scared …challenge yourself.


  • 1 glass of quinoa2016-07-10 19.07.19
  • 2 glass of water
  • 2 carrots diced
  • Half eggplant diced
  • 1 potatoes diced
  • 1 tomato diced
  • broccoli
  • 1 zucchini diced
  • Oil
  • Half onion
  • Salt
  • A sprinkle of love


  • In a pan put your glass of quinoa, 2 glasses of water and let it boil for 10/15 minutes. The quinoa needs to absorb all the water, when is ready put it in a side and let it cool.
  • In a frying pan put some oil and stir fry the onion and add the vegetables. Cook them for 10/15 minutes depending on how crunchy you like the vegetables. If you like the veggies more mushy cook them longer.
  • In a big bowl now put your quinoa and add the cooked vegetables, give it a good mix and voila’ it’s ready!
  • You can either eat it warm or cold, you going to love it.
  • Buon Appetito and don’t forget the sprinkle of love

Caprese Salad

Yesterday Italy bet Spain on the Euro 2016, to honor that I decided to make one of the most simple and delicious salad in the Italian Cuisine: the Caprese Salad. The colors honor the Italian flag, red, white and green.

In Italy its usually served like antipasto or side dish, its a perfect dish for hot summer day.To make this dish delicious I suggest you to use a good Oil Extra Virgin and a good mozzarella, the one in the water,  that you easily find in the regular super market. Follow this recipe and challenge your self, make it for your family and friends.Most of the time the more the dish is simple the better…this is my Mantra.


  • 1 mozzarella or bocconcini
  • 2 ripe tomatoes
  • basil
  • salt
  • Oil Extra Virgin
  • Balsamic Vinegar if you like
  • a sprinkle of love, never forget that


  • Wash your tomatoes, dry them out.With a small knife cut out the small green part and then cut them out in the length side.Your slices has to be more or less than 1 cm.Do the same thing for the mozzarella.
  • Get a nice serving plate and put the tomatoes in a circle way, like I did in the picture, put the mozzarella slices on top and at the end the basil leaves.
  • Now you sprinkle some love, the EVO, salt and if you like Balsamic Vinegar! I usually add some balsamic but this time I ran out, if you add it you will have a nice vinaigrette perfect for a nice “scarpetta”/ deeping bread.
  • Buon Appetito

caprese salad




Chocolate chip cookies

My kids love chocolate chip cookies and I always look for new recipe to get best result!

This is Betty Crocker’s recipe that I found on-line http://www.bettycrocker.com/, my kids really like them, the comment was “they are better than amazing”!

With this recipe you will make a big batch of cookies, I made 58 cookies but if you make them smaller you can have more.

I also posted a YouTube video about it, if you want to have a good laugh check it out



  • 1 and ¼ cups granulated sugar
  • 1 and 1/4 cups packed brown sugar
  • 1 and ½ butter, softened
  • 2 teaspoon vanilla
  • 3 eggs
  • 4 1/4 cups all-purpose flour
  • 2 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups cups chocolate chip
  • A sprinkle of love


  • Heat the oven to 375°F.
  • In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
  • Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.


Buon appetito


These cookies are simply amazing and easy to make.

We are Nutella lover so we use this recipe often, I suggest making these cookies with your children.

Cooking or baking together is a great family activity and you will make a lot of precious moment.



  • 150 grams flour
  • 180 grams Nutella
  • 1 egg
  • a sprinkle of love


  • Beat the egg and add 180 grams of Nutella (3 tablespoon).
  • Mix very well until it is nice and smooth.
  • Slowly add the flour and turn the oven on at 350.
  • If you have time you can put the dough in the fridge for 20/30 minutes for better result.
  • Now it’s time to make the cookies so take a little piece of dough (25 grams) and make little balls.
  • Put them on the baking sheet (covered with parchment paper) and with a wooden spoon make a little pressure in the middle of every cookie so you can make a nice hole where we will put the Nutella.
  • Bake at 350 for 10 minutes.
  • Buon appetito


Lemon Cheesecake

I’m in love with this recipe, I made it for my mother in law birthday and it was a huge success!

This cheese cake doesn’t need to be bake and, because there is not mascarpone cheese, I found it very light! Also the lemon sauce on top it’s very refreshing.

The only suggestion that I want to give you to make this recipe successful is to get all the ingredients ready and to follow all the steps.

Are you ready? Challenge yourself and do it


For the base:

·         200 grams graham cookies crumbled

  • 100 grams butter melted

For the cake:

  • 10 grams gelatin
  • 250 ml whipping cream
  • 300 grams Lemon yogurt
  • 200 Philadelphia
  • 100 grams sugar
  • Juice of 1 lemon
  • A sprinkle of love

For the lemon cream:

  • 100 ml orange juice
  • 100 ml lemon juice
  • 15 grams corn starch
  • 70 grams sugar

Step 1:

  • The first thing to do is to get the base of your cheese cake ready.
  • Get your cookies crumbled in a bowl and add the melted butter. Mix very well and pour everything in a round cake pan 9 ½ inch, I suggest to use a Springform cake pan, press firmly onto bottom of the pan and put it in the fridge for 30 minutes.

Step 2:

  • Bring your gelatin, put it in a bowl and cover it with water, if you use Knox follow their instruction because I used a brand from the Italian store.
  • Whip your whipping
  • In another bowl put the lemon yogurts, the Philadelphia and the sugar. Mix very well with a hand-mixer and add the whipping cream whipped.
  • On a side squeeze out 1 lemon and put it the juice in a small pan adding the gelatin, bring it over to the stove to a low- medium heat and let it melt for 1 or 2   minutes; when its melt add it to the whipping cream mixture. Mix very well, bring your cake pan out of the fridge and pour it over the crust. Put it back to the fridge for at least 3 hours or in the freezer for 1 hour.

Step 3:

  • Now it’s time to make your lemon cream:
  • bring 100 ml orange juice and 100 ml lemon juice and pour it in a small pan, add the 70 grams of sugar and 15 grams of corn starch and on a medium-heat cook it for 4/5 minutes until the cream is nice and thick {it’s very important that the cream is thick, it might take few minutes longer}.Let it cool down before to pour it on the cheese cake for 2/3 minutes

Step 4:

  • Get the cake out of the fridge, open your pan, very gently, and pour the lemon cream on top. Use some lemon for decoration.

Buon Appetito and most important don’t forget the sprinkle of love.