Sweet Potato Gnocchi sauced with Sage Browned Butter topped with Spiced Pecans and Shaved Parmesan⁣

If the descriptive title has you drooling, just wait til you taste it.

Time: 1 hour 15m ⁣
Serves: 6 ⁣

Ingredients: ⁣
Gnocchi: ⁣
2 medium sweet potatoes⁣
1/2 cup ricotta cheese ⁣
1 egg⁣
Salt/pepper ⁣
1/2 tsp cayenne pepper⁣
3-4 cups of all purpose flour – you want mixture to be slightly sticky ⁣

Sauce: ⁣
3 Tbs butter ⁣
1 shallot, thinly sliced ⁣
1/2 tsp cayenne pepper ⁣
1/2 cup chopped sage ⁣
1 cup white wine ⁣

Spiced pecans ⁣
2 cups pecans ⁣
1/2 cup powdered sugar ⁣
1 tsp cayenne pepper ⁣
3/4 tsp salt ⁣
4 tsp water ⁣

1. Bake sweet potatoes whole by poking them with a fork and baking at 425 for about 45-50 minutes ⁣
2. Next mix the sugar, pepper, salt, and water in a separate bowl, add pecans and stir to coat. Pour onto parchment lined baking and sheet and Bake at 375 for 15 minutes, let cool and break apart ⁣
3. In the meantime, melt butter over medium heat and add shallots. Once butter begins to brown add cayenne and sage. Sauté for about a minute and add wine (be careful it’ll splatter), and turn to low to continue to simmer⁣
4. Bring a pot of water to a boil, and next mix the gnocchi ingredients together in a separate bowl, adding flour 1 cup at a time til mixture is sticky but rollable ⁣
5. Next divide gnocchi dough into about 5 smaller balls, then one ball at a time roll it into a snake on a floured service, then cut into small rectangles, drop in the boiling water and once they rise to the top transfer to sauce. Continue this process in batches til all the gnocchi are in the sauce ⁣

Serve with shaved Parmesan and top with crushed spiced Pecans. To make this a 30 minute meal, simply roast potatoes and make pecans early in the week. 💕⁣

Maegan’s Baked Ziti

30 minutes or less and #vegan ⁣

Time: 30 min⁣
Serves: 6⁣

1 package @eatbanza pasta ⁣
1 package firm tofu, pressed⁣
1 clove garlic, minced ⁣
1 Tbs olive oil ⁣
3 Tbs nutritional yeast ⁣
1 tsp oregano ⁣
Juice of 1/2 lemon⁣
Salt and pepper⁣
A pinch of brown sugar or honey if not vegan⁣
Jar of @carfagnasmarket original pasta sauce ⁣
1/4 Parmesan cheese (if vegan use follow your heart parm) and a little more⁣

1. Preheat oven to 375 and while it’s preheating cook pasta al dente by directions on box ⁣
2. At the same time add tofu, garlic, olive oil, nutritional yeast, lemon juice, salt/pepper, sugar/honey, and oregano to a food processor and blend until smooth (this is your vegan ricotta!) ⁣
3. Once the pasta has been drained and rinsed, add about 1 cup of ricotta mixture, 1/4 cup cheese, and 1.5 cups of pasta sauce to a mixing bowl, and combine, next add pasta and toss to coat ⁣
4. Next it’s time for layering. Add 1/2 the pasta mixture to 9×13 greased pan, dollop half the leftover ricotta, then cover with remaining pasta. Cover that with leftover pasta sauce, dollop the top of ricotta and dust with cheese. ⁣
5. Bake for 25 minutes, uncovered. Then serve! ⁣

Pesto Veggie Pasta ⁣

Bright Simple Filling

Time: 20 min ⁣
Serves: 6⁣

Ingredients: ⁣
1 sweet onion⁣
1/2 lb cremini mushrooms ⁣
1 pint cherry tomatoes ⁣
1 pat of butter⁣ (can use vegan butter)
1 package banza chickpea pasta ⁣@eatbanza
Avocado Pesto ⁣

Directions: ⁣
1. Cook banza pasta per directions on box ⁣
2. Meanwhile prepare veggies: stem and quarter mushrooms, dice onion, and halve the tomatoes ⁣
3. Carmelize onions by heating 1 Pat of butter in a fry pan over medium heat, add diced onions and stir occasionally, adding water when the pan get dry, until onions are a deep gold color ⁣
4. Add quartered mushrooms to a fry pan and cook on medium high heat, stirring occasionally until mushrooms are tender ⁣
5. Once pasta has cooked, reserve 1/4 cup of pasta water, drain and rinse, return to pot. Add pesto and pasta water, stir til combined then add in the cooked mushrooms, carmelized onions, and fresh tomatoes, stir to combine ⁣

Serve and top with some grated Parmesan! ⁣

Seared Scallops with Gnudi, Pesto, and Arugula ⁣

Bright Textured All-Weather Goodness

Serves: 4 ⁣
Time: 45 min ⁣

16 oz ricotta ⁣
1 Tbs lemon zest ⁣
1/2 C Parmesan cheese ⁣
2 Tbs olive oil ⁣
2 eggs ⁣
1 1/2 C flour⁣

1 Lb fresh Scallops ⁣
Salt & Pepper ⁣
1 Tbs olive oil ⁣
1 Tbs butter ⁣

Big container of basil ⁣
Handful of walnuts or pine nuts ⁣
1/2 C Parmesan ⁣
1 clove garlic ⁣
Juice from 1/2 lemon⁣
Olive oil – add until slightly runnier than a paste ⁣

Arugula ⁣
Lemon ⁣
Calabrian Chile oil (if you want!) ⁣

1. Prepare gnudi with addition of lemon zest and minus sauce from my previous post: https://www.instagram.com/p/B6dOkPyHiW2/?igshid=blwo2psups5k⁣
2. Heat 1 Tbs of olive oil on medium high heat in a cast iron skillet, while it’s heating ensure scallops are dry and season liberally with salt and pepper ⁣
3. Add scallops to hot oil ensuring ample space between them (this allows them to brown) you may need to work in batches, let sit for 2-3 minutes before flipping. If they are still sticking to bottom of the pan they aren’t ready. Once they are nice and browned turn heat to medium and flip scallops over, add butter and baste for about 90 seconds, then remove and add to plate ⁣
4. To make the pesto, add basil, Parmesan, garlic, lemon juice, salt/pepper, and nuts to a food processor and pulse until mixture is granular, next turn food processor on low and add olive oil until mixture is a slightly runny paste ⁣
5. To plate, add a few scallops to base, throw on some Gnudi, drizzle the pesto mixture, top with arugula and a little bit of olive oil and Calabrian Chile oil for a kick⁣

Yummy! ⁣

Pasta Aglio e Olio⁣

This delicious warm bowl of goodness will fill your home with the smell of garlic and olive oil. This is one of my favorite go to meals when I don’t feel like cooking. It’s made with a few ingredients that you likely have, and you can feed a whole family in a matter of 15 minutes.

Serves: 6 ⁣
Time: 15 min ⁣

1 pound of spaghetti ⁣
8 cloves garlic sliced thinly⁣
1/2 cup olive oil⁣
1 Tbs red pepper flakes ⁣
1 cup chopped flat leaf parsley ⁣
Salt and pepper to taste ⁣
Parmigiano reggiano for dusting (not essential) ⁣

Directions: ⁣
1. Cook pasta per description on packaging to al dente ⁣
2. While pasta is cooking add garlic to oil in a fry pan and heat together over medium heat. Once the edges of the garlic begin browning turn off heat and add red pepper flakes (garlic will continue to brown) ⁣
3. Drain pasta reserving about 3/4 cup of pasta water, return pasta to pot, add oil/garlic mixture, pasta water, and toss then add chopped parsley, salt and pepper ⁣

Serve and top with some cheese. Sooo good. ⁣


I discovered my love for this soft pillowy pasta back when I first met my husband. It’s been a crowd pleaser ever since. Gnudi (gnocchi minus the potato sub ricotta) ⁣

Time: 45 min ⁣
Serves: 6-8

16oz ricotta cheese ⁣
1/2 cup Parmesan ⁣
2 Tbs olive oil ⁣
2 eggs ⁣
Salt and pepper to taste ⁣
1.5 cups all purpose flour ⁣
Your favorite pasta sauce (mine is @carfagnasmarket ) ⁣
Basil ⁣

1. Fill a large pot 3/4 full with water, some salt, and heat on high til boiling ⁣
2. In a separate bowl mix the ricotta, Parmesan, olive oil, eggs, and salt and pepper ⁣
3. Next begin adding flour 1/2 cup at a time and mix until combined, you should end up with a slightly sticky thick dough ⁣
4. Form the dough into a rough shaped ball, cover and refrigerate for about 15 min ⁣
5. Heat pasta sauce in large fry pan (it’s easiest to keep it directly across from water pot) ⁣
6. Remove dough from fridge, flour a work surface, grab a handful of dough, roll out into a snake shape, then take a knife and cut the snake into small 1 inch pieces⁣
7. After the first snake is cut into rectangles, take the rectangles and add to boiling water, swirl around so they don’t stick. And once the gnudi rise to the top, wait one more min then transfer to sauce ⁣
8. Continue working in batches until all gnudi are cooked and simmering in sauce ⁣
9. Plate and top with fresh basil, cracked pepper, Parmesan cheese and a drizzle of olive oil ⁣

Tip: If you’re like my family, and like things spicy, add some crushed red pepper to your pasta sauce ⁣

Enjoy! ⁣

  1. I was first introduced to these as a child, by our Lithuanian Grandma & mother. We would spread them with…