I always enjoy the Christmas holiday season. It is a special time of year with traditions and quality time with my family. Since all three of my kids live in different cities, it is one of the only times of year that we are all together. If you need any last-minute gift inspiration, I have several great newsletters with links galore! I hope you have a meaningful and joyous Christmas and/or Hanukkah this week. I am grateful for each one of you and look forward to sharing more in the new year!
Tuesday (Christmas Eve): Normally, this is a potluck dinner at my aunt’s house for 100-120 people! We always have dozens of fish dishes, including linguine with clam sauce, baccala, stuffed clams, eel, octopus and more. I have never published a clam sauce recipe, but I do something similar to this one but with a little tomato cooked into the sauce. If you are doing a seafood Christmas Eve, check out Cod Acqua Pazza or the Halibut with Capers and Lentils from my December 2020 online class; a simple arugula and radicchio salad; plus some garlicky broccoli rabe. Here’s a recipe for Whole Roasted Branzino if you’re in the mood for an easy and elegant fish dish or you can do the broiled branzino fillets from QTQ. My cousin Allison makes dozens of “haystacks” and there are biscotti, panettoni, and more. Apple Amaretti Crisp with vanilla ice cream would make a great dessert too. Here are a few other dessert options: Whole-Grain Chocolate Chip Cookie Skillet Cake with vanilla ice cream,Vegan gingerbread, Cherry Bakewell Tart. Don’t forget to check out my December 2024 Class for more ideas!
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
If you’ve been craving a dessert that’s both timeless and approachable, this cherry bakewell tart is the one! A buttery, tender shortcrust pastry holds layers of tart or sweet cherry jam and a rich almond frangipane filling, topped with sliced almonds for crunch. Whether you’re baking it for a weekend treat or a showstopper dessert for guests, this tart is sure to impress.
Why You’ll Love This Cherry Bakewell Recipe
I saw a Bakewell Tart for the first time on The Great British Baking Show and knew I had to make it. As soon as I did, it quickly became one of my go-to holiday desserts and one of my favorite non-chocolate desserts. I love a tart – I have a mix of savory and sweet-tart recipes on my site like a grain-free balsamic roasted strawberry tart, a pear frangipane tart, and a tomato tart with an olive oil crust. Each one is an elegant, impressive, but easy dish that is perfect for Christmas and Hanukkah, but I truly make them all year long. This recipe combines almond flavor with fruity jam to make it absolute heaven, and the tart is as beautiful as it is delicious.
If you’ve never made pastry before, this shortcrust sweet pastry is a great place to start – it’s easier to work with than pâte brisée and holds up well for days at room temperature. While mini Bakewell tarts are charming, a full-sized tart is easier to prepare and makes a stunning centerpiece, with its layers of jam and frangipane on full display. Give it a try – I promise it’s not as tricky as it seems!
What is a Bakewell Tart?
A traditional Bakewell tart is a classic British dessert made with a sweet shortcrust pastry, jam, and rich almond frangipane filling, often topped with sliced almonds or icing. Shortcrust pastry, made with flour, butter, and a little liquid, is tender and crumbly, ideal for both sweet and savory dishes, and truly delicious!
Originating in the village of Bakewell in Derbyshire, England, the Bakewell Tart has been a beloved dessert for centuries. While traditional versions often feature icing, this rustic take highlights the natural sweetness of cherry jam and nutty almond frangipane.
Ingredient Notes
Crust
All-purpose flour (or half GF oat flour and half GF flour blend): Provides structure and a tender base for the tart. The GF flours are a great option for a gluten-free version.
Powdered sugar: Helps the crust have a finer, melt-in-your-mouth texture.
Sea salt
Unsalted butter: The key to a flaky, buttery crust. Plant butter works just as well for a dairy-free option.
Egg yolk: Helps bind the dough together.
Cold water: Helps bring the dough together without making it sticky.
Filling
Unsalted butter: Provides richness and moisture to the almond filling. Plant butter is a perfect swap if you’re dairy-free.
Granulated sugar: Sweetens the filling and helps create a light, fluffy texture.
Sea salt: A little salt cuts through the sweetness and enhances the almond flavor.
Blanched almond flour: The star of the filling, giving it a nutty, rich flavor and smooth texture.
All-purpose flour (or GF flour blend): Adds structure to the filling without making it too dense.
Egg: Provides structure and helps the filling puff up slightly as it bakes.
Egg white: Lends additional structure and lightness to the filling.
Almond extract: Brings out the almond flavor, making the filling taste like classic frangipane.
Cherry jam: Adds a sweet and tangy layer between the crust and filling, bringing bright flavor and moisture.
Sliced almonds: Provide a beautiful, crunchy topping that adds texture and reinforces the almond flavor.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make This Cherry Bakewell Tart
Step 1: Make the crust. In the bowl of a food processor fitted with the metal S blade, combine the flour, powdered sugar, and salt. Pulse a few times to mix. Add the butter and pulse until the pieces are about the size of peas. Add the egg yolk and cold water, then pulse again until the dough comes together. If you don’t have a food processor, mix the dry ingredients in a large mixing bowl, cut the butter into the flour using a pastry cutter or a fork until it resembles small crumbs, then mix in the egg yolk and water to form a ball of dough.
Step 2: Transfer the dough to a lightly floured surface and roll it into a 12” circle using a rolling pin. Carefully transfer the rolled dough to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors or a sharp knife so that you’re left with just ½ inch of overhanging dough around the edges of the tart. Fold the overhang down into the sides of the tart to reinforce the sides of the pastry and use the tines of a fork to prick the bottom in several places. Freeze the crust for 30 minutes. While the crust freezes, preheat the oven to 400F.
Step 3: Place the tart on a rimmed baking sheet. Line the top of the crust with a sheet of parchment paper or foil and fill it with pie weights, rice, or anything that is oven-safe and heavy enough to keep your crust from puffing when it bakes. (I use dried beans and I’ve had the same ones for 30 years LOL.)
Step 4: Bake the crustwith the weights for 20 minutes, then remove the parchment with the weights and bake for 5 – 10 minutes longer, until the edges of the crust are lightly golden. Remove the crust from the oven and allow it to cool slightly while you prepare the filling. Reduce the oven temperature to 350F.
Step 5: Make the filling: In the bowl of a stand mixer or, with a hand mixer, beat the butter, sugar, and salt until pale and fluffy. Stir in the flour, whole egg, egg white, and almond extract until combined.
Step 6: Spread a layer of cherry jam evenly into the bottom of the slightly cooled crust. Dollop the filling over the jam. Gently spread it so it fills the crust, smoothing out the top with a spatula.
Step 7: Dollop the filling over the jam. Gently spread it so it fills the crust, smoothing out the top with a spatula.
Step 8: Sprinkle the sliced almonds on top. Bake the tart at 350F for 35 – 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean. Remove the tart from the oven and let it cool completely on a wire rack. Serve at room temperature. Enjoy!
RecipeVariations
This Cherry Bakewell Tart is wonderfully adaptable! Here are some fun ways to make it your own:
Swap out cherry jam for peach, fig, or apricot jam in the summer, or use cranberry or plum jam in the winter.
Replace the almond flour with sunflower seed or pumpkin seed flour for a nut-free version. You can also use a vanilla extract instead of almond extract for a subtle flavor.
Replace granulated sugar with monk fruit sweetener or a similar substitute for a lower-sugar tart.
Expert Tips
If you use a chunky jam, you may want to use ½ cup instead.
To make this tart vegan, replace the butter with plant butter, such as Miyoko’s, and substitute the eggs in the filling with 6 tablespoons of sweetened condensed coconut milk. Reduce the sugar in the filling to 6 tablespoons to balance the sweetness.
A good-quality jam makes all the difference. Opt for a tart variety to balance the sweetness of the filling.
Serving Tips
For best results, serve the tart slightly warm or at room temperature for the best flavor.
For an elegant presentation, dust the tart lightly with powdered sugar just before serving. You can also garnish with fresh cherries for a pop of color and a nod to the tart’s fruity layer.
Drizzle a little almond glaze (icing sugar/confectioners’ sugar, water, and almond essence) or melted white chocolate over the top for a festive touch.
Storage Tips
Store the tart in an airtight container or with plastic wrap at room temperature for several days. Freeze for up to 3 months.
Recipe FAQs
What tart pans work best?
A fluted tart pan with a removable bottom is ideal for this recipe. It allows for easy removal of the tart and creates those beautiful, scalloped edges that make the dessert look so professional.
Can I freeze the unbaked crust or filling?
Yes, you can freeze both the crust and the filling! Roll out the crust and fit it into the tart pan, then freeze it until firm. For the filling, store it in an airtight container. When ready to use, defrost both components in the refrigerator before assembling and baking.
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Cherry Bakewell Tart
Pamela
If you’ve been craving a dessert that’s both timeless and approachable, this cherry bakewell tart is the one! A buttery, tender shortcrust pastry holds layers of tart or sweet cherry jam and a rich almond frangipane filling, topped with sliced almonds for crunch. Whether you’re baking it for a weekend treat or a showstopper dessert for guests, this tart is sure to impress.
8Tablespoons1 stick unsalted butter or plant butter, softened
1/2cupgranulated sugar
1/4teaspoonsea salt
1 1/4cupsblanched almond flour
1/4cupall-purpose flour or GF flour blend
1large egg
1large egg white
3/4teaspoonalmond extract
6Tablespoonscherry jamor any jam! Raspberry is a classic
1/2cupsliced almonds
Instructions
Make the crust: combine the flour, powdered sugar, and salt in the bowl of a food processor fitted with the metal S blade. Pulse the dry mixture a few times to combine. Add the butter and pulse until the butter is the size of peas. Add the egg yolk and the water and pulse until the dough comes together. (If you don’t have a food processor, you can use a large mixing bowl and work the butter into the flour with a pastry cutter or fork – until the butter is cut into small pieces and then add the egg yolk and water to create a ball of dough.)
Transfer the dough to a lightly floured work surface and roll into a 12” circle. Carefully transfer the rolled dough to a 9” tart pan, pressing it into the corners. Trim the dough with kitchen scissors so that you’re left with just ½-inch of overhanging dough around the edges of the tart. Fold the overhang down into the sides of the tart to reinforce the sides of the pastry and use the tines of a fork to prick the bottom in several places. Freeze the crust for 30 minutes.
In the meantime, preheat the oven to 400 F degrees.
Place the tart on a rimmed baking sheet. Line the top of the crust with a sheet of parchment paper or foil and fill with pie weights, rice, or anything that is oven-safe and heavy enough to keep your crust from puffing when it bakes. I use dried beans and I’ve had the same ones for 30 years LOL.
Bake the crust with the weights for 20 minutes, then remove the parchment with the weights and bake for 5 to 10 minutes longer, until the edges of the crust are lightly golden.
Remove the crust from the oven and allow it to cool slightly while you prepare the filling.
Reduce the oven temperature to 350 F degrees.
Make the filling: Beat together the butter, sugar, and salt until pale and fluffy. Stir in the flours, whole egg and egg white, and almond extract until combined.
Spread the raspberry jam evenly into the bottom of the slightly cooled crust. You want a nice thin layer of jam to cover the bottom of the crust. Dollop the filling over the jam. Gently spread it so it fills up the crust, smoothing out the top with a spatula. Sprinkle the sliced almonds on top.
Bake the tart in a 350 F oven for 35 to 40 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the tart from the oven and allow it to cool completely on a rack. Serve at room temperature.
Store the tart, well covered, at room temperature for several days. Freeze for longer storage.
Notes
If you use a chunky jam, you may want to use ½ cup instead.
To make this tart vegan, replace the butter with plant butter, such as Miyoko’s, and substitute the eggs in the filling with 6 tablespoons of sweetened condensed coconut milk. Reduce the sugar in the filling to 6 tablespoons to balance the sweetness.
A good-quality jam makes all the difference. Opt for a tart variety to balance the sweetness of the filling.
Happy Weekend! I don’t know about you, but I am trying to find the joy in the holiday season and all that I have to look forward to and not be a grinch about my to-do list which only seems to grow and not shrink! Gah! I am doing a special IG live on Monday at 5:00 pm PST on Staub’s Instagram account. I’ll be whipping up some delicious and easy appetizers for the holidays! Also, if you take my online cooking classes, I am hosting office hours on Tuesday 12/17 at noon PST to answer any and all questions or just provide you a breather from the chaos! Look for the zoom link in your inbox and let me know if you don’t see it.
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
This Stracotto di Manzo is the kind of recipe that fills your kitchen with the warmth and comforting aroma of a classic Italian home. It’s everything you’d want in a pot roast—tender beef, rich vegetables, and a deeply flavorful sauce that gets its magic from a good red wine and a touch of fragrant spices. Whether it’s a main course for a special holiday meal or a cozy weekend dinner, this dish always delivers.
Why You’ll Love This Stracotto di Manzo Recipe
This is the pot roast I grew up with, and it takes me straight back to my grandmother’s kitchen every time I make it. It’s deeply flavorful, make-ahead friendly, and versatile enough to suit any schedule. I’ll often cook it the day before to give the flavors more time to meld (and so I can skim the fat off the sauce the next day—an easy way to lighten it up).
This Italian pot roast is also wonderfully customizable. Whether paired with creamy polenta, buttery mashed potatoes, or even cauliflower mash for a low-carb option, Stracotto di Manzo is a main dish that feels like a warm hug. And don’t worry if you’re cooking for vegetarians or vegans—this recipe works just as well with root vegetables and chickpeas instead of beef. No matter how you make it, it’s a dish that’s guaranteed to bring everyone to the table.
Let’s get into the ingredients, steps, and all my favorite tips for making this recipe your own.
Ingredients You’ll Need
This dish is built on simple, wholesome ingredients that create incredible flavor:
Beef roast: Use a well-marbled cut like a chuck roast or brisket for maximum tenderness. For a stew-like version, stewing beef cut into chunks works beautifully.
Sea salt and black pepper: Essential for seasoning the beef and vegetables.
Unrefined olive oil: For searing the beef and sautéing the vegetables.
Onion (yellow or red): Adds a sweet or slightly sharp base to the sauce.
Carrots and celery stalks: Form the foundation of a classic Italian mirepoix.
Garlic cloves: These add deep flavor without overpowering.
Tomatoes (fresh or jarred): If using fresh, peel and seed them. Jarred or canned tomatoes are a great shortcut.
Dry red wine: Use something you’d drink—Chianti or Merlot work perfectly.
Beef or chicken stock: Homemade or high-quality store-bought stock adds richness.
Lemon zest strip: Brightens up the dish and balances the richness.
Cinnamon stick and whole cloves (optional): Add a subtle warmth and complexity to the sauce.
Fresh flat-leaf parsley: For a fresh, vibrant garnish.
Optional Vegan Adaptation
Replace the beef with root vegetables or winter squash (rutabagas, parsnips, carrots, sweet potatoes).
Add chickpeas for protein.
Use vegetable stock for a plant-based version with just as much depth.
For exact ingredient amounts, see the full printable recipe card below.
How to Make Stracotto di Manzo
Step 1: Prep the Beef Roast: Pat the beef dry with paper towels and season it all over with salt and pepper. Sear it in a large Dutch oven over medium high heat until golden on all sides. This step locks in deep flavor and makes a rich base for the sauce.
Step 2: Sauté the Vegetables: Remove the beef and add more olive oil if needed. Sauté the onions, carrots, celery, and cloves of garlic over medium heat until soft and aromatic.
Step 3: Build the Sauce: Add the tomatoes, red wine, and stock, scraping up the browned bits from the bottom of the pan. Toss in the lemon zest, cinnamon stick, and cloves for more depth of flavor.
Step 4: Braise: Return the beef to the pot, cover, and cook until fork-tender:
Slow cooker: Cook on low for 8 hours.
Stovetop: Simmer on low for 2–3 hours.
Oven: Bake at 325°F for about 3 hours.
Step 5: Finish and Serve: Remove the cinnamon stick, lemon zest, and cloves. If making ahead, refrigerate the sauce and beef separately and skim off the fat the next day. Reheat gently, garnish with parsley and serve with your favorite side dish.
Recipe Tips
Sear the Beef: This step builds delicious flavor so make sure to not skip it.
Make Ahead: Cook the day before to save time and let the flavors develop.
Smoother Sauce: Strain or puree with an immersion blender before serving for a smoother sauce.
Use the Right Wine: Use good quality dry red wine like Chianti, Barbera, or Merlot works beautifully. Avoid cooking wine, as they tend to be overly salty.
Garnish for Presentation: A sprinkle of fresh flat-leaf parsley adds nice color and brightness to the dish, which makes it as visually appealing.
Serve Family-Style: Present the beef in large pieces on a large plate or platter surrounded by braised vegetables and sauce. This rustic, communal style of serving is perfect for sharing at the table.
Keep it Warm: If serving buffet-style or over a long dinner, keep the Stracotto di Manzo warm in a slow cooker set to “keep warm” or in a covered dish over low heat.
Crusty Bread: Provide a loaf of crusty Italian bread for soaking up the yummy sauce—it’s a must for any braised dish!
Wine Pairing: The same dry red wine you used in the recipe, such as Chianti or Merlot, can be used for a perfectly paired meal.
Storage and Reheating
Store the beef and sauce separately for up to 3 days. Skim off fat before reheating. This dish freezes beautifully—store in an airtight container for up to 3 months. To reheat, warm the beef and sauce together gently on the stovetop.
Recipe FAQs
Can I make this recipe gluten-free?
Absolutely! Just ensure that your beef stock and wine are gluten-free.
What’s the best cut of beef for Stracotto di Manzo?
Tough cuts of meat do well in this recipe because of its long cooking time.Chuck roast is a great choice for braising because it becomes tender and flavorful when cooked slowly. Brisket and stewing beef are great alternatives.
How do I adapt this for a vegetarian version?
Swap out the beef for hearty root vegetables like rutabagas, carrots, and sweet potatoes. Add a jar of chickpeas for protein, and use vegetable stock instead of beef stock.
Can I skip the cinnamon and cloves?
While optional, these spices add a unique depth to the dish. If you prefer, you can omit them and still have a delicious result.
This Stracotto di Manzo is the kind of recipe that fills your kitchen with the warmth and comforting aroma of a classic Italian home. It’s everything you’d want in a pot roast—tender beef, rich vegetables, and a deeply flavorful sauce that gets its magic from a good red wine and a touch of fragrant spices. Whether it’s a main course for a special holiday meal or a cozy weekend dinner, this dish always delivers.
1beef roastabout 3 to 4.5 pounds, tied into a compact shape or stewing beef, cut into 1 ½ to 2-inch cubes if you want more of a beef stew, or a beef brisket
Sea salt and black pepper to taste
3Tablespoonsunrefined olive oil
1large onion dicedyellow or red
2carrotspeeled and chopped
2celery stalkschopped
3 to 4garlic clovesslivered
3cupspeeledseeded and chopped tomatoes (fresh or jarred)
1 ¾cupsdry red wineor as needed 375 ML (half a standard bottle)
2cupsbeef or chicken stock
1lemon zest stripabout 3 inches long
1cinnamon sticktrust me here!
A few whole clovesoptional
Minced fresh flat leaf parsley for garnish
Instructions
Tie the meat with twine if desired. Pat the meat dry with paper towels. Season all over with 2 teaspoons of salt and pepper to taste.
Warm a large Dutch oven over medium heat and add the olive oil. When warm, add the meat and sear on all slides until golden brown. This will take a couple minutes.
Remove the meat from the pot and transfer to a large plate in the meantime. Add extra olive oil to the pot if you see any dry spots. Add the onions, carrots, celery and garlic to the pot. Saute until tender. Add the tomatoes and a big pinch of salt. Deglaze the pot. Add the remaining ingredients except the parsley and bring to a boil.
Add the meat back to the Dutch oven and cover. Lower the heat to a simmer and cook until the meat is tender, about 2 hours. Or bring to a simmer and cook in a 325 F degree oven COVERED for 3 hours. Or transfer everything to a slow cooker and cook on low for 8 hours.
When the meat is cooked through and tender, remove the cinnamon stick, lemon zest, and cloves and serve.
If you’re serving this the following day, remove the meat from the pot after it’s cooked through and refrigerate overnight. Refrigerate the sauce and vegetables separately overnight. The next day, remove visible fat from the meat and hardened fat from the sauce using a spoon. Make sure to remove the twine (if used). Slice the meat and reheat over the stove with the pan juices and vegetables. I don’t slice the meat as much as I break it into big chunks. Taste for salt. If pan juices are too thin, simmer uncovered and keep meat covered with foil.
Add the sauce on top (you can strain or puree if desired). Top with parsley if desired.
Notes
Sear the Beef: This step builds delicious flavor so make sure to not skip it.
Make Ahead: Cook the day before to save time and let the flavors develop.
Smoother Sauce: Strain or puree with an immersion blender before serving for a smoother sauce.
Use the Right Wine: Use good quality dry red wine like Chianti, Barbera, or Merlot works beautifully. Avoid cooking wine, as they tend to be overly salty.
For those of you who take my monthly online cooking class, the new December class is up and the recipes are designed to be holiday-worthy! I’ve already taught all these recipes in person and they received rave reviews!! Just an admin note, I always upload the new class on the 1st of the month, but when the 1st is a holiday or on a weekend, I may upload the class the following day.
I may or may not be alone on this but I have yet to buy one gift (and I even published a gift guide on Substack!!) nor have I put away all my serving pieces from Thanksgiving. Send help!!
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
If you’re searching for a show-stopping winter salad, look no further than this radicchio salad recipe. This colorful salad pairs the slightly bitter crunch of radicchio with buttery Castelvetrano olives, salty Parmesan, and a tangy-sweet balsamic dressing. Whether you’re looking to jazz up your holiday table, or weeknight meals, this delicious salad is as easy to make as it is stunning to serve.
Why You’ll Love This Festive Radicchio Salad Recipe
By now, you’ve probably noticed my love for bitter lettuces – they pair so well with seasonal fruits and the sweetness of balsamic vinegar! Radicchio, a member of the chicory family, is known for its vibrant red-purple leaves and slightly bitter flavor, which mellows beautifully when paired with sweet or tangy ingredients. If radicchio, endive, or arugula aren’t your favorites, try using just a small amount mixed with milder greens like green leaf lettuce, baby field greens, or romaine.
Olives are one of my household’s favorite things and this salad is definitely olive-forward. But if olives aren’t your thing, you can swap them for another briny ingredient like sliced hearts of palm or jarred artichoke hearts, both of which are easy to find in most grocery stores. It’s an elegant salad that’s surprisingly versatile, making it a great option for weeknights when you’re looking to change things up a bit. It’s great on its own but also pairs super well with a protein like crispy chicken thighs or a grilled flat iron steak!
Ingredient Notes
Red Radicchio: Adds a beautiful bitterness and a vibrant pop of color. Substitute with purple cabbage for a milder crunch.
Endive: Brings a delicate, slightly bitter crunch that pairs beautifully with the radicchio. Belgian endive or even escarole work well as alternatives.
Castelvetrano Olives: Their buttery, slightly sweet flavor balances the bitter greens. Green Cerignola or any mild green olive can be swapped in.
Dressing
Extra Virgin Olive Oil: Provides a luscious base for the dressing. Choose a high-quality olive oil for the best flavor.
Aged Balsamic Vinegar: Adds a sweet, tanginess to the dressing. Sherry vinegar or a splash of red wine vinegar with a pinch of sugar works too.
Lemon Juice: Brightens the salad and lifts all the flavors. Lime juice could stand in if needed.
Honey or Maple Syrup: Optional, but a touch of sweetness balances the bitterness; maple syrup is a lovely vegan option.
Parmesan or Pecorino Cheese: Adds a savory, umami richness. Nutritional yeast or shaved Manchego cheese are great substitutes.
Flaky Salt and Freshly Ground Black Pepper: Essential for enhancing all the flavors. You can use kosher salt or sea salt if preferred.
Orange Segments or Pear Slices (optional): Provide sweetness and a juicy freshness. Apple slices or pomegranate arils are great alternatives.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Radicchio Salad
Step 1: Remove the core from the radicchio and discard any browned outer leaves. Cut into bite-sized pieces and put them in a large bowl. Add the endive slices to the bowl.
Step 2: If your olives are whole, lightly smash each one with the flat side of a knife to remove the pit, then halve them. If using pre-pitted olives, simply cut them in half. Add the olives to the bowl with the greens.
Step 3: In a small bowl or jar, whisk together the olive oil, balsamic vinegar, lemon juice, and 1 ½ tablespoons of the olive brine. Taste and, if needed, add honey or maple syrup to balance the flavors.
Step 4: Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Top with orange segments or pear slices and drizzle the remaining dressing on top. Serve garnished with additional cheese if desired.
Expert Tips
Always taste your dressing before adding it to the salad. You can adjust the sweetness or acidity to suit your preference.
This salad is best served immediately after tossing to maintain the crisp texture of the greens.
Seasonal fruit like pomegranate or apple slices can add extra color and flavor.
Serving Suggestions
This radicchio salad pairs beautifully with grilled meats, seafood, or a hearty pasta dish. It’s also fantastic as a light lunch served with cheesy bread or more of a crusty bread like a baguette.
You can also add grains for a hearty twist. Toss in cooked quinoa, farro, or pearl barley for added texture.
In the fall, swap the oranges for roasted butternut squash or beets, and sprinkle on some toasted pumpkin seeds.
Top with goat cheese, feta cheese, parmesan cheese, or any other of your favorite cheeses.
Storage Tips
To maintain the freshness and crunch, store the salad greens, dressing, and toppings (like cheese and fruit) separately. Combine them just before serving.
Store the dressing in an airtight container in the fridge for up to a week. Shake or whisk before using.
Recipe FAQs
Can I make this salad ahead of time?
Yes, you can prep the ingredients in advance. Chop the greens, pit the olives, and make the dressing up to a day ahead. Keep everything separate and toss the salad just before serving for the best texture and flavor.
Can I make this salad vegan?
Absolutely! Swap the Parmesan or Pecorino cheese for a sprinkle of nutritional yeast or a vegan cheese alternative. Use maple syrup instead of honey in the dressing.
Is this salad gluten-free?
Yes, as written, this salad is naturally gluten-free. Just double-check any packaged ingredients like cheese or olives to ensure they’re free of added gluten.
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Radicchio Salad with Olives and Parmesan
Pamela
If you're searching for a show-stopping winter salad, look no further than this radicchio salad recipe. This colorful salad pairs the slightly bitter crunch of radicchio with buttery Castelvetrano olives, salty Parmesan, and a tangy-sweet balsamic dressing. Whether you’re looking to jazz up your holiday table, or weeknight meals, this delicious salad is as easy to make as it is stunning to serve.
Core the radicchio and discard any browned outer leaves. Cut into bite-sized pieces and put them in a large bowl along with the endive.
Pit the olives, if using whole olives. I do this by smashing them lightly with the flat end of a knife. If using already pitted olives, cut each olive in half. Add the olives to the bowl with the radicchio and endive.
Whisk together the olive oil, balsamic vinegar, lemon juice and 1 ½ tablespoons of the olive brine. Taste for sweetness, and add a drizzle or more of honey, if desired. Toss most of the dressing with the greens.
Use a vegetable peeler to create large, thick flakes of cheese and toss with the salad, along with salt and pepper to taste. Top with orange segments or pear slices and drizzle remaining dressing on top. Serve garnished with additional cheese if desired.
Notes
Always taste your dressing before adding it to the salad. You can adjust the sweetness or acidity to suit your preference.
This salad is best served immediately after tossing to maintain the crisp texture of the greens.
Seasonal fruit like pomegranate or apple slices can add extra color and flavor.
To maintain the freshness and crunch, store the salad greens, dressing, and toppings (like cheese and fruit) separately. Combine them just before serving.
Store the dressing in an airtight container in the fridge for up to a week. Shake or whisk before using.
I hope you all had a lovely Thanksgiving! I had a great time with my daughters and Anna’s fiance. Definitely missed Mr. Picky, but my family on the East coast took good care of him. 🙂 It was such a joy for me to see all your creations on Instagram for those of you who tagged me – thank you!! If you have a minute, I would love it if you would leave any comments or feedback on the website under any recipes you tried. Ok, onto the next – holiday shopping!
Here’s your dinner planner for the week:
Meatless Monday: Vegan Lentil Shepherd’s Pie (you can use leftover mashed potatoes if you have any) + a green salad
I have LOVED seeing all your creations of my recipes on Instagram. If you make any of my recipes, please tag me @pamelasalzman #pamelasalzman so I can check them out! I have a free Monday newsletter with my thoughts, new recipes, and things I’m loving lately. Subscribe here!
Give leftovers new life by turning leftover potatoes from Thanksgiving dinner into a delicious and satisfying dish with this easy mashed potato gnocchi recipe! These gnocchi are made with just a handful of ingredients you likely already have, making them super easy.
Why You’ll Love Leftover Mashed Potato Gnocchi
This homemade gnocchi is simple, comforting, and versatile. It’s also an easy way to reduce food waste from Thanksgiving leftovers. Unlike the premade options you’ll find at grocery stores, this gnocchi is beginner-friendly, requiring just a clean countertop and your hands – and it tastes even better the next day. If you’re new to dough-making, it’s as simple as mixing and rolling, making it an excellent introduction to pasta-making (or try my pizza dough recipe for another approachable option).
This gnocchi is also easily customizable for dietary needs – gluten-free flour works beautifully, and pairing it with my basil parsley pesto makes it a meal everyone can enjoy. Best of all, uncooked gnocchi freeze well, making it perfect for meal prep and saving time on busy nights! Whether you’re serving gnocchi for a cozy dinner or keeping some on hand for quick meals, this recipe delivers on flavor, ease, and versatility. It’s bound to become a favorite in your rotation.
Whether you’re a new cook or a seasoned pro, this step-by-step recipe will help you create gnocchi that is light, flavorful, and perfect for pairing with your favorite sauces or just melted butter! Say goodbye to food waste and hello to an elevated comfort meal that the whole family will love!
Ingredients You’ll Need
Leftover mashed potatoes: These are the base of the gnocchi, providing moisture and structure. Any smooth mashed potato, even sweet potatoes, can work here.
Egg yolks: Add richness and help bind the dough. A flaxseed egg or 2 tablespoons of Greek yogurt can work in a pinch.
All-purpose flour or gluten-free all-purpose flour: Acts as the primary binding agent for a smooth dough, creating structure. Gluten-free flour is a great alternative for those avoiding gluten.
Nutmeg: Adds a warm, subtle flavor that enhances the overall taste. Cinnamon or allspice can be used for a different flavor profile.
Sea salt, kosher salt
Black pepper: Optional for taste.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make Mashed Potato Gnocchi
Step 1: On a clean counter or large cutting board, combine the mashed potatoes, egg yolks, 1 ½ cups of flour, a pinch of nutmeg, and a pinch of salt.
Step 2: Use your fingertips to press and mix the potato mixture until it comes together to form a dough that feels firm but slightly soft under gentle pressure. If the dough is too sticky, sprinkle with a little more flour. Test the dough. Take a small piece and roll it on a floured surface into a rope about ½ inch in diameter. If it holds together, the dough is ready. If not, fold in a little more flour, press the dough several times, and test again.
Step 3: Lightly flour the counter. Divide dough into 4 equal pieces. Roll each piece out with your hands into a rope about ½ inch in diameter. Cut ½ inch pieces using a knife or bench scraper.
Step 4: Place them on a lightly floured baking sheet. You can leave them as is or make a traditional gnocchi shape with a gnocchi board, or the back of a fork.
Step 5: Bring a large pot of salted water to a boil. Add the gnocchi, in batches if needed depending on the pan size. Cook for 1 to 2 minutes or until they rise to the surface. Use a slotted spoon to remove them, and transfer them to a large bowl.
Step 6: Toss the gnocchi with your favorite sauce, butter, or olive oil, and finish with a sprinkle of Parmesan cheese.
Expert Tips
Use smooth, lump-free mashed potatoes. The smoother your mashed potatoes, the better your gnocchi will hold together.
Make this recipe vegan by replacing the egg yolks with 2 tablespoons of Greek yogurt or a flaxseed “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Get creative with your mashed potato gnocchi by adding your favorite herbs and flavors to the dough. Finely chopped rosemary or thyme can add an earthy, aromatic touch, while grated Parmesan cheese brings a savory depth. You can also try mixing in a little garlic powder or smoked paprika for a flavor twist. Feel free to experiment – this is a forgiving recipe that lends itself to personalization!
Toss the gnocchi in a simple sage butter sauce, a hearty marinara, Bolognese, or a garlic-infused Alfredo sauce. Any sauce of your choice will be delicious!
For best results, place any leftover cooked gnocchi in an airtight container and refrigerate for up to 2 days. Reheat by sautéing in a bit of butter or oil until warmed through.
Gnocchi freezes beautifully! Arrange uncooked gnocchi in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe bag. Boil straight from frozen when you’re ready to enjoy them.
Recipe FAQs
What if my dough is too sticky?
Gradually add more flour, a tablespoon at a time, until the dough reaches the desired consistency. Be cautious not to add too much, as this can make the gnocchi dense.
Can I make the dough ahead of time?
It’s best to cook the gnocchi shortly after preparing the dough. However, you can shape the gnocchi, freeze them on a baking sheet, then transfer them to a freezer-safe bag for later use.
Why did my gnocchi turn out dense?
Overworking the dough or adding too much flour can result in dense gnocchi. Mix the ingredients until just combined and handle the dough gently to maintain a light texture.
If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a star rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.
For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love! Join me!
Leftover Mashed Potato Gnocchi Recipe
Pamela
Give leftovers new life by turning leftover potatoes from Thanksgiving dinner into a delicious and satisfying dish with this easy mashed potato gnocchi recipe! These gnocchi are made with just a handful of ingredients you likely already have, making them super easy.
1 1/2 – 2cupsall-purpose flour or GF all-purpose flour
Pinchof nutmeg
Pinchof sea salt or kosher salt
Serving suggestion: Your favorite pasta sauce and grated Parmesan cheese
Instructions
On a large cutting board or a clean counter, combine the mashed potatoes, egg yolks, 1 1/2 cups of flour, a pinch of nutmeg and pinch of salt. Press the dough together with your fingertips until it comes together and is no longer sticky. If it’s too sticky, sprinkle with a little flour.. The dough should be a firm but also give under gentle pressure. Test the dough: take a piece and roll it with your hands on a well-floured board into a rope 1/2-inch in diameter. If the dough holds together, it is ready. If not, add more flour, fold and press the dough several more times, and test again.
Lightly flour the counter. Divide the dough into 4 pieces and roll it out with your hands into a rope about ½-inch in diameter. Cut ½ -inch pieces using a knife or bench scraper. You can leave them as is or make a classic gnocchi shape with a gnocchi board, or the tines of a fork.
Bring a large pot of salted water to a boil. Add the gnocchi, in batches if needed depending on the size of the pan. Cook for 1 to 2 minutes or until they rise to the surface. Remove gnocchi with a skimmer or spider and place gnocchi into a bowl and toss with desired sauce and top with Parmesan cheese.
Notes
Use smooth, lump-free mashed potatoes. The smoother your mashed potatoes, the better your gnocchi will hold together.
Make this recipe vegan by replacing the egg yolks with 2 tablespoons of Greek yogurt or a flaxseed “egg” (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
Get creative with your gnocchi by adding your favorite herbs and flavors to the dough. Finely chopped rosemary or thyme can add an earthy, aromatic touch, while grated Parmesan cheese brings a savory depth. You can also try mixing in a little garlic powder or smoked paprika for a flavor twist. Feel free to experiment – this is a forgiving recipe that lends itself to personalization!
