Easy home soups for any occations! Soups Beginner Panera’s Broccoli Cheddar Soup Panera’s Broccoli Cheddar Soup is comfort food at its best and tastes just like Panera. This soup is an easy dinner that hits the spot and quick enough for a weeknight. Beginner Egg Drop Soup The Best Egg Drop Soup EVER! Beginner Homemade Cream Of Anything Soup Make Your Own Cream Of Anything Soup, Taste So Good!!! Beginner Italian Lentil Soup Lentils are a traditional part of an Italian New Year celebration: Their coin-like shape expanding as they cook is said to bring good fortune. But this hearty, healthy, veggie-packed lentil soup is useful well beyond your end-of-year menu! Nourishing and comforting in all the best ways, this flavorful recipe is easy to make, comes together in 40-ish minutes, and freezes well. Good fortune indeed! Beginner Creamy Roasted Cauliflower Soup This cauliflower soup recipe is the best! Roasted cauliflower makes it taste amazing, and a little butter (instead of cream) makes it luxuriously creamy. Recipe yields 4 bowls of soup. Beginner Chinese Goose Leg Noodle Soup This Chinese goose leg noodle soup will change the way you look at wild goose legs forever! Rich, tender, delicious, and easy to make! Use homemade or store-bought chicken stock for the base, or even better. Chinese mustard greens can be found chopped in packets, or vacuum-sealed whole in brine in any Chinese grocery. Ditto for Sichuan peppercorn, star anise, Shaoxing wine, and oyster sauce. Beginner French Onion Soup Say hello to the most delicious homemade French onion soup we’ve ever made. It’s easy, too. Thanks to a simple broth, caramelized onions, garlic-rubbed bread, and melted cheese, it’s the perfect comfort food. Beginner Taiwanese Beef Noodle Soup Taiwanese Beef Noodle Soup is a perfect orchestration of tender beef, a rich and slightly spicy broth, fresh noodles, a little bok choy, and that absolutely necessary fistful of Chinese pickled mustard greens and fresh scallions and cilantro. I am an amazon affiliate for amazon. This recipe has affiliate links! Beginner German Potato Soup German Potato Soup is one of my favorites! Beginner Saag Shorba (Indian Soup) This is definitely my favorite soup of all time! It has a heartiness to it that fills you up, and an amazing flavor. I stock my freezer with leftovers of this to defrost and warm up on days when I want something wonderful, but don’t want to cook. The amazing thing about this soup and many Indian dishes in general, is that they taste better the next day or keep the flavor even after 6 months in the freezer. Beginner Humphrey’s Homemade Beef Soup This recipe is from the United State Senate and was submitted by Hubert H. Humphrey Beginner German Creamy Sausage, Potato, and Sauerkraut Soup Old time German comfort food at its best! 1 2 1 ... 1 2 ... 2

Hello fellow soup lovers. This delicious, rich and classic Eastern European comfort food dish is a labor of love - read: much chopping. But worth it! It highlights the last of the winter harvest. I know you’re going to love this recipe as much as I do. < Back Ukrainian Style Beef Borscht Prep Time: 15 Minutes Cook Time: 4 Hours 45 Minutes Serves: 6 Level: Beginner About the Recipe Hello fellow soup lovers. This delicious, rich and classic Eastern European comfort food dish is a labor of love - read: much chopping. But worth it! It highlights the last of the winter harvest. I know you’re going to love this recipe as much as I do. Ingredients Broth 2 packages Ferme Reveuse beef short ribs (approximately 1kg) 1 large pork bone (optional, approximately 500g) salt and pepper 1 large onion, washed, peel left on, cut in half 1 leek, washed thoroughly, white part only 2 carrots, peeled drizzle of olive oil 4 cloves garlic 2 bay leaves 1 whole clove Borscht 1 large onion, peeled and chopped 1 large carrot, peeled and chopped 2 stalks celery, peeled and chopped 2 cloves garlic, chopped 225g ground pork 2 large parsnips, peeled and chopped 5-6 beets, approximately 900g, peeled and chopped 4 cups white cabbage, shredded 1 red potato, peeled and chopped 1 cup cooked kidney beans (can use 1 can drained and rinsed kidney beans) reserved meat from broth 3 tbsp apple cider vinegar or to taste 1/4 cup dried dill 1/2 tsp caraway seeds 1 cup sour cream or yogurt to serve Preparation Preheat the oven to 450F. Line a baking tray with tin foil. Season beef short ribs and pork bone with salt and pepper. Place vegetables except garlic around the meat. Drizzle with olive oil. Roast for 10-15 minutes or until charred slightly. Place in a large pot and cover with water. Add in bay leaves and clove. Bring up to a simmer and cook for 3 hours or until beef falls off the bone. Strain out the broth and set aside. Carefully remove the meat off of the bones and set aside into another bowl. Discard the bones and vegetables. Skim as much fat off of the top of the broth as you can. In a large pot, place 3 tbsp skimmed beef fat into the bottom over medium heat. Saute onion, carrot, celery until softened, about 3 minutes. Stir in garlic for 30 seconds. Stir in and cook ground pork until no longer pink, about 5 minutes. Pour in 2L broth. Stir in parsnips, beets, cabbage, potatoes and beans. Bring up to a simmer and cook for 30 minutes or until all of the vegetables are tender. Taste for seasoning, adding more salt and pepper as desired. Stir in reserved beef short rib meat, vinegar, dill, and caraway seeds. Serve with sour cream or yogurt. To create a shortcut, use a pressure cooker to make the broth. Follow the recipe until you're ready to place the ingredients in the pot after roasting the bones. For everything that you would put into the broth pot, place in an electric pressure cooker and pressure cook on high for 45 min, naturally release for 20 min. Resume the recipe as follows. Previous Next

Smooth and decadent, French Silk Pie is a chocolate lovers dream! You’ll love the flaky pie crust, topped with smooth and silky chocolate! < Back Fresh Silk Pie Prep Time: 30 Minutes Cook Time: 2 Minutes Serves: 8 Slices Level: Beginner Ingredients Fo r the Chocolate layer: ½ box refrigerated pie crust for one pie 4 oz unsweetened baking chocolate 100% cacoa 1 cup unsalted butter 1 ½ cup granulated sugar 2 teaspoons pure vanilla extract 4 large eggs pasteurized For the garnish: 1 cup heavy whipping cream ⅔ cup powdered sugar 1 cup milk chocolate chips Preparation The Perfect Chocolate Pie Recipe Growing up we always had French Silk Pie at holiday get togethers. It usually came from Bakers Square (anyone remember this restaurant?)! That fudgy, creamy chocolate pie is still to this day one of my favorites! Most Thanksgivings we still serve a French Silk Pie along with the traditional pumpkin pie and pecan pie desserts! If you prefer a homemade pie crust, you can totally go that route! I did go the extra steps and make a homemade whipped cream to top this pie (but Cool Whip would work too if you prefer). How to make French Silk Pie There is one thing to remember when making this pie. All chocolate is NOT created equal. Do not lick your fingers after melting the baking chocolate…it’s very bitter, haha! STEP 1: Prepare a baked pie crust in a deep pie plate according to package directions (for a single baked pie shell). Allow the pie crust to cool completely. STEP 2: In a small microwave bowl, melt unsweetened baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool. STEP 3: In a large bowl of an electric mixer, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and beat the mixture on medium speed. Add in vanilla extract. Because this recipe uses RAW EGGS, make sure you purchase the pasteurized eggs. These are found in most large grocery stores and safe for your family! STEP 4: Add eggs, one at a time, beating with the whisk attachment on high speed for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer or handheld mixer), pour this into your prepared pie pan! STEP 5: For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Cover with plastic wrap and refrigerate pie for at least two hours (or overnight). How to make Chocolate Curls An easy trick for making chocolate curls (if you don’t want to scrape the curls into pretty pieces) is to spread your melted chocolate for the topping onto a piece of parchment paper, very thin! Then roll that parchment paper into a tight “tube” and place in refrigerator. When you are ready to garnish your pie, remove the chocolate from the refrigerator and unroll your parchment. The chocolate will break off into pieces, giving you the perfect chocolate chunk garnish without having to do any extra work! Want to skip it? Just add mini chocolate chips instead. For a creamy chocolate treat, without all the work, try a homemade chocolate pudding recipe! ENJOY! Instructions Prepare pie crust according to package directions (for a single crust pie). Allow pie crust to cool. In a small microwave bowl, melt baking chocolate on high heat for one minute. Stir and heat again in 15 second intervals until melted and smooth. Set aside to cool. In a large bowl, beat butter with sugar until fluffy (about 3 minutes). Slowly drizzle in the cooled chocolate and continue beating on medium speed. Add in vanilla extract. Add eggs, one at a time, beating for about 5 minutes after each egg. DO NOT RUSH. This is what creates a light and fluffy texture to your pie! Once all the eggs have been added (about 20 minutes later, this is why you MUST have a KitchenAid stand mixer ), pour this into your prepared pie crust shell! For the garnish, beat the heavy cream for 3 minutes until it begins to form stiff peaks. Slowly add in the powdered sugar and beat until fluffy! Spread over the top of the pie. Refrigerate pie for at least two hours (or overnight). For the chocolate curls (or pieces), melt chocolate chips in a microwave dish for one minute. Stir until smooth, heating by additional 15 second increments until fully melted. Spread over a large piece of parchment paper, until very VERY thin. Roll parchment paper up into a tube shape (like a paper towel tube). Refrigerate until ready to add the garnish, at least 30 minutes. Unroll parchment paper and the pieces will break off into shards. Place on top of pie when ready to serve. ENJOY! Previous Next

This rice recipe is a family favorite! Fresh tasting with lots of flavor and very satisfying. < Back Lime Rice (Café Rio inspired) Prep Time: 15 minutes Cook Time: 30 minutes Serves: 10 Level: Beginner About the Recipe Ingredients In a saucepan, sauté: 2 Tbsp butter 1 medium yellow onion, chopped 4 cloves garlic, minced In a large pot, bring the following to a boil: 6 2/3 cup water 8 tsp chicken bullion ½ bunch cilantro, chopped 2 tsp cumin 2 small cans diced green chilis 1 Tbsp lime juice ½ tsp salt · 3 cups long grain white rice added to boiling water Preparation 1. Add sauteed’ onion and garlic to boiling water. 2. Add the 3 cups of long grain rice to the boiling water. 3. Reduce heat, cover, and simmer for 30 minutes, or until liquid is gone and the rice is tender. Previous Next

Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. < Back Homemade Apple Cider Prep Time: 20 Minutes Cook Time: 3 Hours Serves: 10 - 12 Cups Level: Beginner About the Recipe Picked some apples off our tree earlier today. I have homemade apple cider now simmering on the stove. Ingredients 10-12 medium apples of choice, quartered 2 oranges, quartered 2 lemons, quartered 1 Tablespoon whole cloves 1 teaspoon ground nutmeg 1 teaspoon ground ginger 4 whole cinnamon sticks 1/4 heaping teaspoon ground allspice 10-12 Cups water (enough water to cover & leave 1-2 Inches of head space in the pot. I'm using a 7 quart Dutch oven 1 Cup packed brown sugar. May use more or less according to preferred taste. Preparation Remove stems from apples. Quarter whole apples, lemons & oranges leaving peels on and place into a Dutch oven. Add spices and water. Bring to a simmer using high heat. Reduce heat to medium low and cover. Simmer for 2 hours. After 2 hours mash fruit with a potato masher or mash fruit on the side of the pot with a wooden spoon. Cover and simmer for 1 more hour. Strain with a fine mesh strainer into a large bowl then place cheese cloth in strainer & re-strain. Add brown sugar to sweeten. Stir until dissolved. Serve warm or chilled. Previous Next

This is a lively seasoning for soups, sauces, stews, and omelettes. < Back Salted Herbs Prep Time: 10 minutes Cook Time: Serves: Multiple Level: Beginner About the Recipe Ingredients 1 cup chopped fresh chives 1 cup chopped fresh savory 1 cup chopped fresh parsley 1 cup chopped fresh chervil 1 cup grated carrots 1 cup chopped celery leaves 1 cup chopped green onions ¼ - ½ cup salt. Preparation In a large bowl, combine all ingredients except salt. Layer 1” of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cove and refrigerate for at least 2 weeks. Drain off accumulated liquid and pack herb mixture into jars. Refrigerate until ready to use. *Note: If you don’t have fresh ingredients, use the dried instead and adjust for taste. Previous Next

Once you see how easy and tasty this soup recipe is, you will never want to open another canned tomato soup again! < Back Homemade Tomato Soup Prep Time: 5 minutes Cook Time: 5 minutes Serves: 4 Level: Beginner About the Recipe Ingredients 1 quart stewed tomatoes OR 6 fresh tomatoes ½ cup to 1 cup heavy whipping cream OR whole milk (but only if you hate yourself) ¼ teaspoon each salt and pepper (to taste) ¼ - ½ teaspoon granulated garlic (to taste, NOT optional) ¼ teaspoon basil (to taste, optional) Preparation If you are using a quart of stewed tomatoes, pour into a saucepan and blend until smooth (I find that having some texture is pleasant). Skip to #4 . If you are using fresh tomatoes, cut them up and place them in the saucepan. Add just enough water so that the tomatoes don’t burn (a couple of tablespoons). Cover and steam until cooked. Blend until smooth. Add your cream, salt and pepper, garlic, and basil. Heat up on a medium heat and serve warm. This soup is so easy and satisfying, it is hard not to want to eat it every day! Goes really well with a crispy, perfectly melted cheese, grilled cheese sandwich. The epitome of comfort food. Previous Next

This baked sweet potato casserole topped with a delicious pecan topping is so good and creamy — my family begs me to make it every Thanksgiving and Christmas! Try this recipe and I'm sure it will become your new tradition. < Back Yummy Sweet Potato Casserole Prep Time: 20 Minutes Cook Time: 45 Minutes Serves: 12 Level: Beginner About the Recipe This baked sweet potato casserole topped with a delicious pecan topping is so good and creamy — my family begs me to make it every Thanksgiving and Christmas! Try this recipe and I'm sure it will become your new tradition. Ingredients Sweet Potatoes: 4 cups peeled, cubed sweet potatoes 2 large eggs, beaten ½ cup white sugar ½ cup milk 4 tablespoons butter, softened ½ teaspoon vanilla extract ½ teaspoon salt Pecan Topping: ½ cup packed brown sugar ⅓ cup all-purpose flour 3 tablespoons butter, softened ½ cup chopped pecans Preparation A traditional holiday table wouldn't be complete without a sweet potato casserole. Perfectly flavored and topped with an irresistible pecan topping, this is the only sweet potato casserole recipe you'll ever need. How to Make Sweet Potato Casserole You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make this top-rated sweet potato casserole: Cook and mash the sweet potatoes. Mix the casserole ingredients and transfer to a baking dish. Make the topping and sprinkle it over the sweet potato mixture. Bake until the topping is lightly browned. Can You Make Sweet Potato Casserole Ahead of Time? Yes, you can prepare this sweet potato casserole one to two days in advance. It's a great way to get a head start on Thanksgiving! To make ahead, simply prepare the filling and topping separately — but don't bake anything yet. Tightly cover the baking dish and place the topping in an airtight container. Store them both in the refrigerator until you're ready to cook. On the big day, sprinkle the topping onto the filling and bake according to the directions (you may have to add a few minutes to the baking time to account for the cold temperature). How to Store Sweet Potato Casserole Allow the casserole to cool completely, then store your leftovers in an airtight container in the refrigerator for three to five days. How to Reheat Sweet Potato Casserole To reheat this sweet potato casserole, cover with foil and bake in an oven preheated to 350 degrees F for 20-25 minutes (or until heated through). Can You Freeze Sweet Potato Casserole? Yes, you can freeze sweet potato casserole. Bake the filling according to the directions (preferably in a foil baking pan) without adding the topping. Allow the casserole to cool, then wrap the entire baking dish tightly in foil. Freeze for up to three months. Thaw in the fridge overnight. Add the topping and reheat in the oven according to the directions above. Directions Step 1 Preheat the oven to 325 degrees F (165 degrees C). Step 2 Prepare sweet potatoes: Put sweet potatoes in a medium saucepan and cover with water. Cook over medium-high heat until tender, 10 to 15 minutes. Drain and transfer to a large bowl Step 3 Mash drained sweet potatoes with a fork. Add eggs; mix until well combined. Add sugar, milk, butter, vanilla, and salt; mix until smooth. Transfer to a 9x13-inch baking dish. Step 4 Make topping: Mix brown sugar and flour together in a medium bowl. Cut in butter with a pastry cutter until mixture is coarse and looks like peas; don't overmix. Stir in pecans. Sprinkle topping over sweet potato mixture. Step 5 Bake in the preheated oven until the topping is lightly browned, about 30 minutes. Step 6 Enjoy! Previous Next

Rhubarb season comes and goes in the blink of the eye. In theory, it's in season from April to June, but depending on where you are, it can be much shorter. Moral of the story: When you see rhubarb, BUY IT. Then immediately make this jam. Because as much as we love rhubarb pie and rhubarb crisp, desserts only last for a day or two. This jam will stay good in your fridge for up to a couple months, and can make pretty much anything taste better—steel-cut oats, plain greek yogurt, homemade biscuits, or ricotta pancakes. < Back Rhubarb Jam Prep Time: 10 minutes Cook Time: 1 hr 34 mins (total time) Serves: Level: About the Recipe Ingredients 2 lb. rhubarb, trimmed and cut into 1/2" pieces (about 7 c.) 2 1/4 c. granulated sugar 1/4 tsp. kosher salt 1 tbsp. fresh lemon juice Preparation Step1 In a large saucepan over medium-high heat, combine rhubarb, sugar, Sure-Jell or Cleargel and salt. Cook, stirring, until rhubarb releases juices and mixture comes to a boil, about 8 minutes. Start heating up your water bath pot, so it is boiling by the time your jars are ready. Step 2 Cook over medium heat, stirring often, until foam subsides and jam is thick, 15 to 18 minutes. Keep a close eye because it will boil over and make a complete mess! Stir in lemon juice, transfer to clean glass jars Step 3 Put lids in boiling water for 5 min to warm up the rubber. Wipe the rim of jars with vinegar or rubber alcohol, add warmed lids and add rings to finger tight. Process jars in a steam canner or hot water bath canner for 15 minutes, increase time based on your altitude. *** Side note I like my jam smooth, so I alway blend it with a stick blender FUN FACT/TIP! I have been buying Rhubarb as often as I see it, then I cut it up, put it in ziploc bags 7 to 8 cups at a time. Then I put them in the freezer for later to avoid anything from going bad, I just put any fruit or vegetable in the freezer until I am ready to bottle or freeze dry them! Step 4 Remove jars careful because they are not sealed yet. Cool to room temperature for 24 hours. After 24 hours remove the rings (you really do not want to store your bottled food with the rings on), take a picture of what you accomplised, then put them in storage. *** Side note I like my jam smooth, so I alway blend it with a stick blender Previous Next

These homemade candy canes are SO much better than store-bought, and so fun to make! Just make sure you have a stick of butter handy to keep your hands buttered for pulling so it doesn't stick to you. < Back Homemade Candy Canes Prep Time: Cook Time: 20 Minutes Serves: approx. 10 Level: Beginner About the Recipe These homemade candy canes are SO much better than store-bought, and so fun to make! Just make sure you have a stick of butter handy to keep your hands buttered for pulling so it doesn't stick to you. Ingredients 2 cups sugar 1/2 cup light corn syrup 1/2 cup water 1/4 tsp. cream of tarter 1 tsp. peppermint extract 1 tsp. red food coloring Preparation In a heavy-bottomed large saucepan or small pot, combine the first 4 ingredients and stir until sugar dissolves. Cook, without stirring to a hard-ball stage. (265 degrees.) Remove from heat and add peppermint extract. Divide into 2 portions, and add coloring to one part. Pour out onto buttered cookie sheets. (Pour half onto one sheet, then add coloring to the rest and then pour onto the second sheet.) When it's cool enough to handle, start pulling each part separately. (Best done with 2 people, but if doing alone, go back and forth pulling each.) When you feel like you just can't pull anymore, form into ropes and twist them together. Cut into 8" lengths, form into the shape of candy canes, and place on a lightly buttered platter until fully hardened. Previous Next

< Back Carrot Cake Your grandmas classic carrot cake. Previous Next

Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights! Please note: Posts may contain affiliate links As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases. < Back Brown Butter Garlic Fried Gnocchi Prep Time: 5 Minutes Cook Time: 15 Minutes Serves: 4 Level: Beginner About the Recipe Brown Butter Garlic Fried Gnocchi are tender morsels tossed in a buttery herb sauce you are going to love! Super easy and quick, this is a perfect dish for busy nights! Please note: Posts may contain affiliate links As an Amazon Associate I earn from qualifying Amazon.com Services LLC purchases. Ingredients 1 Tablespoon Olive Oil 1 pound potato gnocchi 1/4 cup butter 3 cloves garlic minced 1 teaspoon fresh thyme 1/2 cup parmesan cheese shredded Preparation Pan Fried Gnocchi You guys! This brown butter garlic fried gnocchi is one of the easiest and tastiest dishes yet! Tender soft pillowy gnocchi is fried in olive oil till it has a golden crisp crust, but still tender inside. Then butter is melted and cooked till it starts to brown giving you that nutty salty flavor that is divine. Add in some garlic and thyme and voila! You have a meal fit for royalty. Super simple, and super delicious! This is my kind of meal! You might want to double this recipe, I found that I could have eaten half of this by myself, so you might want to double it. What is Gnocchi? Pronounced nyow·kee, it comes from Italy and is not, as some believe, a pasta. Gnocchi is actually a dumpling and is typically made from cooked mashed potatoes, flour and maybe eggs to form a dough. The dough is then rolled out into long pieces, cut into bite-sized pieces and then pressed with a fork to form its classical ridges. These ridges are meant for soaking up and holding on to sauces. Despite not being a pasta, it is often used like one, you can often substitute noodles with gnocchi in many dishes. When cooked correctly, they are light, airy and soft. Ingredients for Brown Butter Garlic Fried Gnocchi Look for gnocchi on the shelf with the other pastas. Shelf stable gnocchi is a bit firmer and will hold up better to the frying than fresh. Fresh is fine if that is all you can find, but it might fall apart as you saute it so toss it gently. Olive Oil: This is the ideal oil for frying the gnocchi, high enough smoke point and adds a bit of flavor. Gnocchi: Use potato gnocchi for this recipe. Unsalted Butter: You cannot substitute the butter for something else. It won’t brown and create that incredible nutty flavor otherwise. Garlic: Mince your garlic for best flavor. Fresh Thyme: I highly recommend using fresh here instead of dried. Parmesan cheese: Grate your own cheese. It tastes so much better. Making Incredible Fried Gnocchi with Brown Butter This one of the easiest recipes ever, and it yields one of the fanciest dishes too! It looks and tastes like you ordered it from a fancy Italian restaurant, only it's better! Fry: In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. Butter: Add in the butter, whisk until it starts to froth and turn brown. Toss: Remove from heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese. Browning Tips! Don’t be scared by browning butter, it is super simple and foolproof if you follow these tips. To get the best browned butter you really need to use unsalted butter. There are several reasons you want to use unsalted butter. First, unsalted butter is going to be fresher. Salt acts as a preservative so salted butter will have a longer shelf life, meaning unsalted will be fresher. Second, because you use unsalted butter you can control the amount of salt in your sauce, which is a good thing. Third, salted butter will foam up more than unsalted which can make it hard to see when the butter is the color you want it to be. Use a light colored pan: You want to be able to see the brown bits form at the bottom of the pan. Using a dark colored pan will prevent you from seeing when those have formed and this is a key clue to when your butter is done. Those dark specks are the toasted milk solids that bring the flavor, so don’t leave them behind. Don’t Stop Stirring: This will make sure your butter cooks evenly and will help it from going from brown to burnt too fast, which can happen. Cut the butter into pieces: Again you want it to cook evenly and cutting it will help it do so. Remove from heat and pan: Once your butter has foamed, turned golden brown and the brown specks form, you want to remove it from the heat. Transfer the butter to a different pan as well or as in this case add something to the pan. This will help the butter stop cooking so it doesn’t go from brown to burnt. Smell: It should have a buttery, nutty rich smell as well. Variations for this Easy Gnocchi Recipe Herbs: Use different herbs with your browned butter if you wish. Sage, rosemary, oregano, basil all work well with this sauce. Brighten: Add a squeeze or two of fresh lemon juice to brighten and add a bit zinginess to the gnocchi. Spice: If you want to add a bit of spice to your browned butter gnocchi, you can add some red pepper flakes to give it a bit of a kick. Leftovers: Keep leftovers in the fridge for 4-5 days and rewarm in a pan on the stove. Add a bit more butter if you need to keep it from drying out. Instructions 1. In a medium sized skillet over medium high heat add the olive oil. Add in the gnocchi and fry until golden for a few minutes until golden and crisp. Remove the gnocchi from the skillet and set aside. 2. Add in the butter. Whisk until it starts to froth turns brown. 3. Remove from the heat and add the garlic and thyme. Add the gnocchi back to the butter and toss. Top with parmesan cheese. Previous Next