Homemade potato gnocchi but make it skull shaped. These skull gnocchi are ready to be invited to a spooky dinner party.

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Welcome to Halloween Treats Week – where the treats don’t have to be sweet! That’s a good thing because 2 of the 3 recipes I am sharing this week are savory. There will be plenty of sweets to be had! But first things first are these skull gnocchi.

Technically they are just classic homemade potato gnocchi that are in the shape of a skull instead of a log with ridges. I traded in the fork to make the ridges for a silicone skull mold. Normally you would roll the dough into logs to be sliced into nuggets, but for these I used my small cookie scoop which was the perfect amount to fit into the skull mold.

I was able to pop them out of the silicone mold easily while maintaining their shape but if you could place them in the freezer for 30 minutes to make sure. Once you’ve formed all the dough into skulls you can freeze them for later or it’s time to boil them!

Working in batches, toss them into your cauldron of boiling salted water and within a few minutes they will start to float. Remove to drain and continue to boil the rest. I was very pleased with how well they maintained their shape!

This recipe is just for the skull gnocchi so you can serve these with whatever sauce you prefer. I originally intended to use an alfredo sauce because today is National gnocchi alfredo day, but ended up going with some of my husband’s homemade pasta sauce that he makes every year using tomatoes from our garden.

These skull gnocchi would also be good with some meatballs or sausage. I served them as is with a side of roasted broccoli but peppers and onions would be tasty as well.

HAPPY HALLOWEEN!!!

Welcome to 2025’s #HalloweenTreatsWeek event!

This is our 8th year doing #HalloweenTreatsWeek … has it really been 8 years? Wow!

#HalloweenTreatsWeek is a Halloween blogging event that is hosted by Angie from Big Bear’s Wife every October. This event is an online, week-long event that is filled with some amazingly wicked Halloween treats and recipes from some fantastic Halloween-loving bloggers!

Make Sure to check out all of the fun Halloween recipes that we’re sharing this week!

• Mummy Chicken Pot Pies from Big Bear’s Wife
• Marshmallow Ghost Dip from Semi-Homemade Recipes
• Mozzarella and Tomato Eyeball Skewers from Southern Halloween Queen
• Halloween Margarita Mocktail from Jen Around the World
• Black Cocoa Raven Cookies from Savory Moments
• Mummy Meatballs from Karen’s Kitchen Stories
• Eyeball Cookies from Jolene’s Recipe Journal
• Witch’s Brew Cocktail from Art of Natural Living
• Beetlejuice Bramble from A Kitchen Hoor’s Adventures
• Franken Berry Crumb Cake from Sweet ReciPEAs
• Beetlejuice Movie Night Snack Mix from For the Love of Food

SKULL GNOCCHI

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Yield: 6 Servings Prep Time: 45 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 pounds Russet potatoes
• 1 egg, lightly beaten
• 1-1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups all-purpose flour
• Favorite pasta sauce, warmed

Directions

1. Preheat the oven to 425 degrees. Pierce the potatoes with a fork, wrap in foil, and bake the sweet potatoes until tender and fully cooked, about 45-50 minutes depending on size. Cool slightly.
2. Cut in half and scoop the flesh into a large bowl and mash. Add the egg, salt, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a soft dough forms.
3. Lightly grease a small silicone skull mold. Pinch off tablespoons of dough* and press into the mold. Carefully pop out and place on a large baking sheet dusted with flour**. Continue with the remaining gnocchi.
4. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5-6 minutes. Drain the gnocchi using a slotted spoon onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
5. Serve with your favorite pasta sauce.

Notes

*I used a small cookie scoop. **If they don't come out easily, freeze for 30 minutes prior to removing.

Source: Adapted from my Sweet Potato Gnocchi.

Use your garden carrot harvest to make carrot gnocchi – save the greens to toss them in carrot top pesto, and then serve with goat cheese and candied hazelnuts!

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There are certain things I love to make and two of those things are gnocchi and pesto. After how much I loved my beet gnocchi with arugula basil pesto, it felt like it was time to make carrot gnocchi to pair with my carrot top pesto.

Don’t have fresh carrots from your garden, or can’t find carrots with the greens still attached at the store? Go ahead and make/buy whatever pesto strikes your fancy. Classic basil pesto would be an easy substitute.

As for the carrot gnocchi, just like with the beet version there are still some potatoes involved to make sure they form correctly. No one wants a mushy gnocchi. Tender, but not mushy.

Then to add a little texture, I made some candied hazelnuts seasoned with aleppo pepper, cinnamon, and ginger to sprinkle on top along with some crumbled got cheese right before serving. Sure this dish was good without those two things, but hot damn they really take this dish to the next level. Sometimes little things make all the difference.

CARROT GNOCCHI WITH CANDIED HAZELNUTS

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Yield: 8 servings Prep Time: 45 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARROT GNOCCHI

• 1-1/2 lb. Russet potatoes peeled and cut into 1/2-inch cubes
• 1-1/2 lb. carrots, peeled and cut into 1/2-inch cubes
• 1 egg
• 1 tsp salt
• 2-1/2 to 3 cups all-purpose flour
• 1 cup carrot top pesto*
• 4 oz. goat cheese, crumbled

CANDIED HAZELNUTS

• 1/2 cup whole hazelnuts
• 2 Tbsp sugar
• 1 Tbsp honey
• 1/4 tsp aleppo pepper**
• 1/4 tsp ground cinnamon
• 1/8 tsp ground ginger

Directions

1. Place potatoes and carrots in a pot with 2 cups water and bring it to a boil over high heat. Reduce to medium, cover, and simmer for 20 minutes, or until soft. Strain.
2. While the potatoes and carrots cook, prepare the hazelnuts. In a small skillet over medium heat combine the hazelnuts, sugar, honey, and spices. Cook until the sugar melts and forms a thick syrup, stirring constantly, about 3-4 minutes. Immediately pour onto a parchment or silicone-lined baking sheet. Spread out into a single layer and allow to cool. Chop once cooled, if desired.
3. When the potatoes and carrots are done, transfer to a large bowl and mash***. Add egg and salt and blend until well mixed. Add the flour, 1/4 cup at a time until a soft dough forms. Lightly flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1/2-inch wide rope. Cut each rope into 1-inch pieces.
4. If desired, roll the gnocchi over the tines of a fork using your thumb. Transfer the formed gnocchi to a large baking sheet lightly sprinkled with flour. Continue with the remaining gnocchi.****
5. Bring a large pot of salted water to a boil over high heat. Add the gnocchi in batches and cook until tender but still firm to the bite; they will float when they are done. Drain the gnocchi using a slotted spoon and sprinkle with olive oil to prevent sticking.
6. Toss in carrot top pesto and serve topped with candied hazelnuts and crumbled goat cheese.

Notes

*You can use regular basil pesto if preferred. **Can substitute with mostly Hungarian sweet paprika and a pinch of cayenne. ***Pulse in a food processor if needed, but don't over process as it will get gummy. ****If you would like to save some of the gnocchi for later, after forming the gnocchi, freeze on a cookie sheet in a single layer then transfer to a sealed freezer bag. When you want to cook them, proceed with directions, although they may take a tiny bit longer to cook.

Source: Adapted from my Beet Gnocchi, Carrot Top Pesto, and Chopped Village Salad.

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I love creamy, cheesy macaroni and cheese but add a flavor explosion and I might face plant into it. Such is the case with this roasted tomato macaroni and cheese.

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I know it’s not yet Halloween, but it’s time to kick off Holiday Side Dish Week!

What are your favorite holiday side dishes? I decided to start with my favorite controversial one, macaroni and cheese. Not that the dish itself is the subject of controversy, but it’s inclusion on the holiday dinner table. In my experience it seems to be a regional difference, being more common in the Southeastern states.

Regardless of tradition, I freaking love macaroni and cheese and I think this roasted tomato macaroni and cheese belongs on your holiday dinner menu this year.

I used the base of my favorite macaroni and cheese recipe (the secret is cream cheese) and added homemade roasted tomatoes from my garden. Dude they are fantastic. And this macaroni and cheese is made that much better by their addition.

So how about it, can I convince you to add this roasted tomato macaroni and cheese to your holiday plans? If not there’s a whole slew of other options from my foodie friends listed below.

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen’s Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
• Jeweled Rice from A Kitchen Hoor’s Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Spinach Souffle from A Day in the Life on the Farm
• Sri Lankan Spicy Potatoes from Magical Ingredients
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living

ROASTED TOMATO MACARONI AND CHEESE

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Yield: 6-8 Servings Prep Time: 15 Minutes Cooking Time: 50 Minutes 50 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 8 oz. favorite pasta shape
• 2-1/2 cups whole milk, warmed
• 5 Tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1/2 tsp dry mustard powder
• 1/2 tsp ground paprika
• Salt and pepper, to taste
• 8 oz. sharp cheddar cheese, grated
• 2 oz. Parmesan cheese, grated
• 2 oz. cream cheese, room temperature
• 1/4 cup chopped roasted tomatoes, plus more for garnish
• 1/4 cup Panko bread crumbs

Directions

1. Preheat oven to 375 degrees. Grease an 11×7-inch (about 2 quarts) casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain and set aside.
3. Meanwhile, in a large saute pan over medium heat add butter and melt until frothy. Add flour and whisk until smooth. Continue cooking until it begins to bubble and turn golden, about 2-3 minutes. Slowly pour in milk, whisking vigorously, until all the milk is incorporated and mixture is smooth (will clump but keep whisking).
4. Continue to cook over medium heat, whisking regularly, until sauce has thickened slightly, about 8-10 minutes. Remove from heat and whisk in mustard powder, paprika, and salt and pepper. Slowly add cheeses (except a 1/2 cup mixture of cheddar-Parmesan), a handful at a time, whisking until melted before adding more. Stir in pasta and tomatoes until evenly coated.
5. Pour into the prepared dish. Sprinkle with reserved cheese, Panko, and reserved tomatoes over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

Source: Adapted from my Jalapeno Popper Mac & Cheese.

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Sheet pan Italian sausage doesn’t get any better than when it’s paired with tender gnocchi, sweet peppers, onions, and marinara sauce. Topped with fresh Mozzarella for a delicious weeknight meal.

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Not only is this meal ready in just 30 minutes but dude it’s really stinking good.

I have been meaning to replicate a similar meal I had at a local Italian restaurant, Lola & Giuseppe’s, for years – Giuseppe’s gnocchi served with marinara, sweet peppers, onion, and Italian sausage. I’m fairly certain their gnocchi were prepared separately from the topping but who wants to do more dishes? Not me.

Quite literally this entire meal is prepared in one sheet pan. You toss the gnocchi, peppers, and onions in the marinara and oregano right in the pan – no pre-boiling the gnocchi necessary I promise they cook up perfectly this way.

Then the sausage and rosemary are baked right on top. Again no pre-cooking the sausage necessary, they cooked plenty right along with everything else. And then you seal the deal with some mozzarella melted on top for the last few minutes of cooking time.

Better yet, today is National Potato Lovers Day and personally my favorite way to eat potatoes is in gnocchi form. So go ahead and spontaneously add this to your menu tonight. It would also be a great dish to throw together for company.

If you want more one pan/pot meals, you could try my bacon wrapped mustard chicken with broccoli and potatoes or cast iron lemon-rosemary chicken and potatoes, or one pot tortellini with sausage kale and peas.

All in One! One Pot or One Pan Meals

• Creamy Keto Chicken and Asparagus Skillet from Cheese Curd In Paradise
• One Pan Cheese Ravioli with Peas and Arugula from Karen’s Kitchen Stories
• One Pan Ranch Chicken and Veggies from Jen Around the World
• One-Pot Sun Dried Tomato Pasta and Sausage from A Kitchen Hoor’s Adventures
• Oven Poached Lemon Butter Cod from Art of Natural Living
• Oven Roasted Sausage and Beans from That Recipe
• Slow Cooker Bourbon Chicken from Hezzi-D’s Books and Cooks
• Spinach and Paneer Orzo Pasta from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

SHEET PAN ITALIAN SAUSAGE WITH GNOCCHI, PEPPERS, & ONIONS

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Yield: 4-6 Servings Prep Time: 5 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 lb. uncooked potato gnocchi
• 1 red bell pepper, thinly sliced
• 1 yellow or orange bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 1-1/2 cups marinara sauce
• 1 tsp dried oregano
• Salt and pepper, to taste
• 1 lb. uncooked Italian sausage
• 4 sprigs of fresh rosemary
• 8 ounces fresh mozzarella, cut into ½-inch cubes

Directions

1. Preheat oven to 425 degrees F. Spray a large rimmed baking sheet with nonstick spray; set aside.
2. Spread gnocchi, peppers, and onions on the prepared baking sheet. Pour marinara sauce over the top, add oregano, and salt and pepper to taste; toss until evenly distributed. Spread into an even layer. Place the sausage on top along with the rosemary springs.
3. Bake for 20 minutes, tossing once halfway through. Remove from the oven, sprinkle mozzarella over the top, and bake until 5 minutes or until cheese is melted.
4. Remove the pan from the oven and serve immediately.

Source: Adapted from The Skinny Taste Cookbook and Two Peas & Their Pod.

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This easy chicken lo mein is quick enough to make on a weeknight. Mix it up with your favorite protein and veggies.

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Do you have any holiday traditions? 

I had to think about this one. As a kid I have fond memories of decorating the tree with Mannheim Steamroller Christmas music playing, making press and cut out cookies (no frosting, sprinkles added before they baked thankyouverymuch), and driving around to see lights.

But as an adult I think the most consistent thing is going out to a movie and ordering Chinese (after failing to remember that yes Bill Gray’s is indeed closed) on Christmas Day. It’s a tradition originally born out of necessity but now is one of my favorite things. 

How did this start?

Sometime in the early 2000s when my mom had moved back to her home state of Maryland, and my dad and step mother moved to Knoxville, TN, “going home” looked a bit different. Where is home when your house that you grew up in is no longer yours? Instead, when visiting for the holidays we would stay with my Godparents. Which was great but since they already host a Christmas Eve dinner there isn’t any need to do it again the next day, beyond leftovers.

So we went to the movies and got Chinese afterwards. And it stayed that way ever since. Is it a tradition? I suppose it is and might be the only one I have participated in with any consistency. It’s not a must do, but it’s fun and different so I enjoy it when we do spend the holidays together.

As someone who was not raised in a traditional home (parents divorced at a young age), traditions aren’t particularly important to me, adaptation was. Don’t get it twisted, our divided homes were filled with love but not many other kids had to juggle holidays, weekends, etc. Silver lining? It helped me prepare for the real world.

As an adult that skill makes it easier with my husband’s family added to the juggling act, trading off the best we can to balance between the families all over the country. Of course it’s unfortunate that we won’t be able to see every single family member this holiday season, but that’s been almost my entire life. I will see my loved ones another time and it will be just as special because time spent together is important no matter what the date is on the calendar. But I digress.

I hope you are doing whatever brings you happiness this holiday season. And if you also want to celebrate with some Chinese food, here’s a quick and easy chicken lo mein recipe for you. Can’t find lo mein noodles? You can use any other similar shaped pasta. And feel free to change up the protein and veggies to your liking.

Three years ago: BBQ Pork Charcuterie

Four years ago: Butler County – Things to do

Seven years ago: Homemade Dark Hot Chocolate Mix

Eight years ago: Baked Mozzarella Chicken Rolls

Nine years ago: Buttermilk Biscuits

Eleven years ago: Chocolate Chip Cookie Dough Dip

CHICKEN LO MAIN

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Yield: 4-6 servings Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

SAUCE

• 2 Tbsp sodium soy sauce*, to taste
• 2 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp Sriracha, to taste

NOODLES

• 8 oz. lo mein egg noodless**
• 2 Tbsp olive oil, divided
• 2 cloves garlic, minced
• 2 inches of fresh ginger, peeled and thinly sliced
• 1 lb. chicken breast of thigh, cut into thin bite-sized slices
• 1 baby bok choy, halved
• 1 red bell pepper, julienned
• 1 large carrot, peeled and julienned
• 1/2 cup snow peas
• 4 green onions, sliced

Directions

1. In a small bowl, whisk together the soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
2. In a large pot of boiling water, cook noodles according to package instructions and drain.
3. In a large skillet or wok over medium-high heat, heat 1 tablespoon olive oil. Add garlic and ginger, and cook just until fragrant, about 30 seconds. Add the chicken and cook 2 minutes per side or until no longer pink. Remove from pan.
4. Place pan back over medium-high heat, add remaining tablespoon of olive oil. Place bok choy in the pan, cut-side-down along with the bell pepper, carrot, and snow peas, cooking until tender, about 5 minutes.
5. Stir in the noodles and soy sauce mixture, toss gently to combine, then serve immediately topped with green onion.

Notes

*Use a good quality soy sauce as it will make a difference in flavor. **You could also use spaghetti, linguine or bucatini.

Source: Adapted from Damn Delicious and Food Network.

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These flavorful homemade pumpkin goat cheese ravioli are the perfect fall meal when paired with pecans, crispy sage, and brown butter sauce.

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People often ask me what is my favorite thing to make and my answer is always cookies, however pasta is a close second. Sure it takes a bit of time, but it’s not particularly difficult as long as you have the right tools. It’s actually kind of therapeutic feeding the dough through the pasta rollers over and over, getting thinner and thinner. Certainly helps that the end result is damn delicious – hard to beat fresh homemade pasta!

Besides gnocchi ravioli are probably my favorite type of pasta to make. Like cookies you can pretty much stuff them with anything your heart desires, trying different cheese and herbs, etc. You can also change up the dough flavor (I’ve done whole wheat and sun-dried tomato). And then as a bonus if you have any dough leftover, you can just cut it up into fettucine and freeze it for later.

Pumpkin Goat Cheese Ravioli

These ravioli are wrapped in a standard dough but the inside is nothing but. Fresh pumpkin puree (or you can use canned) is blended with goat cheese, romano cheese, and aromatic spices for a ravioli that is ready for fall. A little dumpling packed with that much flavor doesn’t need much for a sauce, so I went with brown butter. Add a little crispy sage and pecans for texture and you’ve got one satisfying meal.

That being said, between the ingredient list and the directions, this recipe is not for the feint of heart, so I get it if you’re thinking to yourself “Yea right, I’m never making this”. But before you dismiss this recipe, here are some tips for making it a little more approachable.

Shortcut Semi-Homemade Ravioli Ideas

• Dough – Instead of making and rolling the dough yourself, try using individual wonton wrappers. Avoids the need for a food processor, pasta rollers, and a ravioli form.
• Filling – Try equal parts pumpkin pie filling and goat cheese (or other creamy cheese like ricotta or cream cheese).
• Entire Ravioli – It’s no secret that you can buy pumpkin ravioli. So the ultimate shortcut is to buy those. You can whip up the sauce in the same amount of time as it takes the ravioli to boil.

Pumpkin season is here, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 13 bloggers will be sharing over 40 pumpkin-filled recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks.

More #PumpkinWeek Recipes Below:

Beverages

• Pumpkin Chai Latte from Our Good Life

Breakfast and Breads

• Pumpkin Bread Rolls with Maple Cinnamon Butter from Sweet Beginnings
• Pumpkin Oat Streusel Muffins from A Little Fish in the Kitchen
• Yellow Pumpkin Crumpets (Serabu Labu Kuning) from A Kitchen Hoor’s Adventures

Mains, Salads, and Sides

• Pumpkin and Beet Salad from Palatable Pastime
• Pumpkin Beef Stew from Cheese Curd In Paradise
• Pumpkin Goat Cheese Ravioli with Pecan and Sage Brown Butter Sauce from The Spiffy Cookie

Desserts

• Frosted Butter Pecan Pumpkin Cookies from For the Love of Food Blog
• Pumpkin Boston Cream Pie from The Redhead Baker
• Pumpkin Creme Brulee from Cindy’s Recipes and Writings
• Pumpkin Toffee Crunch Cake from Eat Move Make

Did you miss a recipe? Head to the Pinterest board to find all the #PumpkinWeek recipes shared this week.

Four years ago: Smoked Tomato Soup

Six years ago: Midwest Loco Moco

Seven years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Nine years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Ten years ago: “Don’t Judge Me” Mac & Cheese

PUMPKIN GOAT CHEESE RAVIOLI

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Yield: 4-6 Servings Prep Time: 2 Hours Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FILLING

• 8 oz. pumpkin puree

• 8 oz. goat cheese

• 1/2 cup grated Pecorino Romano

• 1 egg, lightly beaten

• 2 Tbsp extra virgin olive oil

• 1 tablespoon chopped flat-leaf parsley

• 1/4 teaspoon chopped sage

• 1/4 teaspoon chopped rosemary

• 1/4 teaspoon chopped thyme

• 1/4 teaspoon freshly grated nutmeg

• Salt and black pepper, to taste

DOUGH*

• 3 eggs, beaten

• 1 Tbsp extra virgin olive oil

• 2 cups all-purpose flour, plus extra for rolling dough

• 1 tsp salt

SAUCE

• 1/2 cup (1 stick) unsalted butter

• Handful of fresh sage leaves

• 1 Tbsp balsamic vinegar

• 1/2 cup chopped pecans, toasted

Directions

1. In a bowl, combine the pumpkin, goat cheese, romano, egg, parsley, sage, rosemary, thyme, nutmeg, and season with salt and pepper. Refrigerate while you prepare the dough.
2. In the bowl of a food processor, pulse the eggs and oil to combine. In a small bowl, stir together the flour and salt. While the machine is running, add the flour mixture through the feed tube. Process until the mixture holds together and forms a ball**. 
3. Remove the dough from the work bowl and cover with plastic wrap; let rest for 20-30 minutes at room temperature.
4. Cut the pasta dough into fourths. Wrap three of the pieces in plastic wrap, then set aside until needed. Flatten the remaining piece into a rectangle, approximately the same width as the pasta machine rollers. Adjust the pasta machine rollers to their widest setting.
5. Roll the rectangle of pasta through the rollers one time. Then, fold the rectangle into thirds and feed it through the rollers 6-8 more times, folding the dough into thirds each time. Dust lightly with flour, if necessary, to keep it from sticking. Tighten the rollers of the pastas machine one notch, and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, tightening the rollers one notch each time, until the pasta is the desired thickness.
6. Repeat the rolling process with the remaining three pieces of dough. Allow the pasta sheets to dry for 5 minutes before filling.
7. Using a ravioli form, lightly coat with nonstick spray and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place a heaping teaspoon (or small cookie scoop) of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with water, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Transfer the ravioli to a flour-dusted baking sheet or a clean kitchen towel; let dry for 5-10 minutes***. 
8. Meanwhile, prepare the sauce. Melt butter in a large skillet over medium heat. Add sage and cook until butter just begins to brown, about 4 minutes (do not overcook or butter will burn). Remove from heat and mix in balsamic vinegar and pecans. Set aside.
9. Bring 4-6 quarts of water to a boil. Add the pasta and immediately stir to separate the individual pieces. Cook the ravioli, stirring once of twice during cooking, until al dente, about 2 minutes, or until they float. Remove from the water using a slotted spoon, add ravioli to the hot butter sauce, and spoon sauce over to coat ravioli. Transfer to plates. and serve immediately.

Notes

*Looking for a shortcut? Use wonton wrappers instead of homemade pasta dough. **If the dough is too dry, add a few drops of warm water and process briefly. If the dough is too sticky, remove it from the processor and knead it with just enough flour to make it smooth and elastic. ***These can be prepared ahead of time and frozen. Just thaw in the fridge the day before and continue the recipe as normal.

Source: Adapted from my Homemade Whole Wheat Spinach and Ricotta Ravioli with Tomato Pancetta Butter and Sweet Potato Gnocchi with Sage Brown Butter Sauce.

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This classic sweet macaroni salad is a must have for any backyard BBQ or cookout this summer. Don’t let the ingredients deter you!

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Today is the start of #BBQweek! I’m virtually gathering with 19 other bloggers to share all the recipes you’ll need for hosting a fantastic backyard BBQ. First up it a recipe I got from my mom – sweet macaroni salad.

Never had sweet macaroni salad before? Prepare yourself for this ingredient list:

• Macaroni
• Carrots
• Green bell pepper
• Red onion
• Mayonnaise
• Sweetened condensed milk
• Sugar
• Apple cider vinegar

Never would I have thought to add sugar, let alone sweetened condensed milk, to mac salad. My mom gave me this recipe in 2009 from who knows what source, but this was actually the first time I made it. Bob threw me a BBQ birthday party with our vaccinated friends so I took the opportunity to whip this up for the first gathering we’ve hosted in over a year.

Do you need to make it the day before?

It’s not required, but I did taste it both immediately upon mixing and after an overnight rest and there really was something magical about the flavors after they slept in the fridge overnight. I found it to be too sweet at first, but once the flavors married it mellowed out and tasted like a classic old school mac salad.

And the proof is in the pudding because this vat of mac salad did not last long at our BBQ party! But if you’re still not convinced, another great option is my BBQ pasta salad.

Monday #BBQWeek Recipes

Appetizers and Drinks

• Cherimoya Margarita by Karen’s Kitchen Stories

Side Dishes

• BBQ Macaroni Salad by Making Miracles
• Cool Beans Salad by Jolene’s Recipe Journal
• Creamy Pea Salad with Bacon by House of Nash Eats
• DIY BBQ Potato Chips by Palatable Pastime
• Homemade Barbecue Sauce Recipe by SueBee Homemaker
• Honeydew Cucumber Salad by Kate’s Recipe Box
• Sweet Macaroni Salad by The Spiffy Cookie
• Warm New Potato and Pea Salad by A Day in the Life on the Farm

Main Dishes

• Cuban Marinated Chicken Tacos by A Kitchen Hoor’s Adventures
• Grilled Citrus-Marinated Pork Chops by Sweet Beginnings
• Grilled Flounder Tacos with Peach Jalapeno Salsa by Our Good Life
• Sausage and Peppers by Devour Dinner
• Teriyaki Chicken Skewers by Cheese Curd In Paradise
• The Best Grilled BBQ Pork Ribs by Daily Dish Recipes

Desserts

• Elvis Presley Cake by Family Around the Table
• Grilled Pineapple with Maple Syrup Glaze by Blogghetti
• No-Bake Kumquat Creamsicle Pie by Hezzi-D’s Books and Cooks

Be sure to follow our Pinterest board for more summer BBQ ideas. Thank you to Christie from A Kitchen Hoor’s Adventures and Ellen from Family Around the Table for hosting the event.

Four years ago: Braided Apple Ginger Danish

Five years ago: DoorDash Review

Nine years ago: Italian Dressing Mix

Ten years ago: Pineapple Chicken Kabobs

SWEET MACARONI SALAD

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Yield: 16 Servings Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. uncooked elbow macaroni
• 2 large carrots, peeled and shredded
• 1 large green bell pepper, diced
• 1 medium red onion*, diced
• 2 cups mayonnaise
• 1 (14 oz.) can sweetened condensed milk
• 1 cup granulated sugar
• 1 cup cider vinegar
• 1 tsp salt
• 1/2 tsp black pepper

Directions

1. Cook macaroni according to package directions, but 2 minutes past al dente. Drain and rinse with cold water.
2. In a large bowl combine macaroni, carrots, pepper, and onion.
3. In a medium bowl, whisk together the mayonnaise, sweetened condensed milk, sugar, vinegar, salt and pepper.
4. Pour sauce over the macaroni mixture and toss to evenly coat.
5. Cover and refrigerate overnight. Serve chilled.

Notes

* My mom liked to use yellow onion

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Nutty sunchokes and ricotta form delicious dumplings of gnocchi nestled into a buttery sauce with walnuts and fresh thyme.

This content contains affiliate links and was made with complimentary products. All thoughts and opinions are my own.

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Have you ever heard of a sunchoke? They are also called Jerusalem artichokes, but either name was new to me, so when I was gifted this item from Melissa’s Produce for Fall Flavors week (which is this week) I knew I had to make something with it.

Turns out, you can roast it and do all kinds of things with it, similarly to a potato, with a more nutty taste. And when I have an excess of potatoes, my mind always goes to gnocchi. So I decided to see if I could make sunchoke gnocchi!

Turns out it’s actually even easier to make gnocchi out of sunchokes than potatoes because you don’t even need to peel them! Which was a relief because those ginger-root looking shapes were not looking a-pealing… HA! 

But I also love ricotta gnocchi so I decided to blend the two together to make a sunchoke-ricotta gnocchi. This was not a risk taking situation, I knew it would be good.

In an effort to make the flavor of the sunchokes shine, I didn’t want to smother them in a heavy sauce, so I went with a light walnut and thyme butter sauce. You could easily use other herbs or nuts if you prefer. 

I also added a bit of lemon to add some brightness to the dish. Gnocchi can be very heavy (although despite this fact I can still down an entire vat of them) so the lemon was a nice contrast and yet brought the rest of the flavors together.

This dish was made with sunchokes and Meyer lemons from Melissa’s Produce. As a side dish I also roasted some butternut squash (also from Melissa’s Produce) and brussels sprouts at tossed in olive oil, salt and pepper, at 450F for 20 minutes.

Want even more fall-inspired recipes? Check out the list below. After you have saved some to make, scroll to the bottom of this post to enter the giveaway from some wonderful brands!

Monday Fall Recipes

• Apple Butternut Squash Casserole by That Recipe
• Apple Pie Tacos Recipe by Blogghetti
• Apple Streusel Cheesecake Bars by Lemon Blossoms
• Apple Tea-ramisu by Jolene’s Recipe Journal
• Butternut Squash Cupcakes with Caramel Frosting by Hezzi-D’s Books and Cooks
• Caramel Apple Cinnamon Rolls by Sweet Beginnings
• Caramel Apple Crisp by Big Bears Wife
• Caramel Apple Empanadas by Take Two Tapas
• Caramel Apple Ice Cream Pie by A Day in the Life on the Farm
• Caramel Apple Spice Cupcakes by Daily Dish Recipes
• Caramel Apple Tea Cake by An Affair from the Heart
• Caramel Swirl Pound Cake by Family Around the Table
• Creamy Sweet Potato and Sunchoke Soup by Eat Move Make
• Easy Sausage And Veggies Sheet Pan Dinner by Intelligent Domestications
• Fall Harvest Potato Beet Soup by Frugal & Fit
• Fall Punch Mocktail by Kate’s Recipe Box
• Fall Vegetable Breakfast Hash by Cindy’s Recipes and Writings
• Green Appletini Martini by Art of Natural Living
• Grilled Apple and Pear Salad with Maple Walnut Vinaigrette by Cheese Curd In Paradise
• Meyer Lemon Scones by A Kitchen Hoor’s Adventures
• Pear Almond Crumble Pie by Savory Moments
• Pear Brown Betty by Cookaholic Wife
• Plum Kuchen by Palatable Pastime
• Scalloped Potatoes with Sweet Potatoes, Fennel, and Leeks by Karen’s Kitchen Stories
• Smashed Roasted Rosemary & Garlic Potatoes by Simple and Savory
• Sour Cream Coffee Cake with Toasted Pecan Filling by Books n’ Cooks
• Sunchoke Ricotta Gnocchi with Walnut Thyme Butter Sauce by The Spiffy Cookie

One year ago: Peanut Butter Stuffed Chocolate Biscotti

Four years ago: Peach Pecan Oatmeal

Five years ago: Buckeye Shortbread Cookies

Six years ago: Blueberry Kale Smoothie

Seven years ago: Peanut Butter Ice Cream with Dark Chocolate Shell

Eight years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie

Nine years ago: Baked Crazy Feta

SUNCHOKE RICOTTA GNOCCHI WITH WALNUT THYME BUTTER SAUCE

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Yield: Serves 4

Nutrition facts: 200 calories 20 grams fat

Ingredients

GNOCCHI

• 1 lb. sunchokes, scrubbed clean and cut into 1-inch cubes
• 1/2 cup ricotta cheese
• 2 cups all-purpose flour
• Salt and pepper, to taste

BUTTER SAUCE

• 6 Tbsp unsalted butter
• 1/3 cup chopped California walnuts
• 1 Tbsp chopped thyme, plus more for garnish
• 1/2 lemon, zested
• Salt & pepper

Directions

Directions:

1. Bring a large pot of salted water to a boil. Add the sunchokes and cook until tender, about 10 minutes. Drain and set aside to cool, about 5-10 minutes.
2. Transfer the sunchokes to a food processor and process until smooth. Add the flour, ricotta, and 2 generous pinches of salt and pepper. Pulse a few times until evenly incorporated.
3. Transfer to a lightly floured surface, and knead until a nice soft dough forms, adding more flour if necessary.
4. Cut the dough into 4 even pieces. Roll each piece out into a 1/2-inch-thick rope and cut each rope, with a pastry cutter or knife, into 3/4-inch pieces.
5. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater, the back of a fork, or on a gnocchi board.
6. Place the gnocchi on trays dusted lightly with flour and set aside.
7. Bring another large pot of salted water to a boil. Drop the gnocchi into the boiling water in bacthes and cook until they rise to the surface, about 1-2 minutes. Remove with a slotted spoon to a colander and reserve 1/4 cup of pasta water.
8. Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water, lemon zest, and season to taste with salt and pepper.
9. Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, Parmesan, and serve.

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The wonderful #FallFlavors sponsors have donated some awesome prizes for our readers to win. They, in conjunction with our participating bloggers and event hosts, Family Around the Table, A Kitchen Hoor’s Adventures, and Hezzi D’s Books and Cooks invite you to enter the giveaway through the widget below. There are many opportunities to enter!

The Republic of Tea is giving away a gorgeous Red Dancing Leaves Teapot and a tin of their Hot Apple Cider Tea. Brew a pot and enjoy on a cool fall day.

Torani is giving away a bottle of their Green Apple Puremade Syrup and Caramel Puremade Sauce. These syrups are perfect for baking or making a variety of drinks.

Dixie Crystals Sugar wants your baking to be sweet. They are giving away a set of OXO Good Grips 3 piece Stainless Steel Mixing Bowls.

Taylor and Colledge is giving away a variety of their baking pastes. Your fall and holiday baked goods will wow your family and guests.

Take dinner to a whole new level with a variety box of fresh produce from Melissa’s. Here’s an opportunity to try some fruits and vegetables you may not otherwise have in your local market.

One lucky winner will receive a goodie box with a variety of Nairn’s gluten-free products. Enjoy them for a snack or use them in creative ways for meals and desserts.

This giveaway will have multiple winners. Giveaway open to US residents only who are 18 years of age and older. Winners have 24 hours to respond to email notification. If they do not respond within that time they forfeit, and a new winner is chosen. Void where prohibited. Prize fulfillment handled by the sponsor. Neither hosts nor participant bloggers are responsible for prize fulfillment. No purchase necessary. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter, or any other social channel mentioned in the posts or entry.

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Follow the Fall Flavors Pinterest board for more fall recipe inspiration!

Thank you #FallFlavors Week Sponsors: Melissa’s Produce, Dixie Crystals, Torani, Republic of Tea, Taylor & Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #FallFlavors Week recipes. All opinions are my own. The #FallFlavors Week giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #FallFlavors Week Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors Week posts or entry.

Fresh basil pesto is key in this flavorful pesto chicken lasagna with spinach, kale, chicken, ricotta, and plenty of cheesy goodness!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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With how much basil is growing in my garden, I have no need to get any from the Farmers Market, but since it is #FarmersMarketWeek I figured now was a great time to share a recipe using some homemade pesto in case you are in the same boat – whether home grown or picked up at your Farmers Market.

I am was lucky enough to be able to use some kale growing in my garden for this recipe too. All those fresh greens!

And yes the garlic bread I served with it was homemade too ;-). I didn’t make my own semolina pasta dough noodles or Mozzarella this time but I have before and it’s totally worth it if you have the time. This recipe is a little more realistic for the masses using dried noodles, shredded Rotisserie chicken, and store bought cheese.

Every time I talk about homemade pesto I say that it is remarkably better than anything store bought (unless you are buying it from somewhere that makes it fresh). The color alone is a great indicator of it’s freshness – just look how bright green it is! Store bought is usually brownish green and comes with only half the flavor.

Add in the fresh garlic, fresh Parmesan cheese, and some high quality olive oil, and you’ll never go back to store bought ever again. Unless of course you simply don’t have the time in which case go ahead and use that jar, this lasagna is worth it either way.

In the effort of saving time, I usually make large batches of pesto, especially at the end of the season when I am chopping everything down, and then freeze it so I can enjoy that fresh basil flavor anytime. Plus, then I don’t have to drag out my food processor the next time I want pesto.

I thank my past self for little things like this all the time. This is my kind of self-care and self-love.

While we try to eat a lot of lean protein and vegetables, quarantine has us cravings comforting carbs more than ever. Thank goodness for our home gym in the basement, because the two of us are all of this lasagna (obviously not in one sitting).

One year ago: Lamb Burgers with Purslane Aioli

Four years ago: August 2016 Stitch Fix #17

Five year ago: Wheat Berry Salad

Six years ago: Turkey and Kale Panini

Seven years ago: Gnocchi with Sausage and Kale

Nine years ago: “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies

PESTO CHICKEN LASAGNA

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Yield: 9-12 servings Cooking Time: 50 MInutes 50 MInutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

GREENS

• 1 Tbsp olive oil
• 1 clove garlic, minced
• 4 cups loosely packed spinach, chopped
• 4 cups loosely packed kale leaves, chopped
• 1/4 tsp salt
• 1/4 tsp onion powder

RICOTTA

• 2 eggs, lightly beaten
• 16 oz. ricotta

CHICKEN

• 2 cups shredded cooked chicken
• 1 clove garlic, minced
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 tsp ground black pepper
• 1/4 tsp salt

ASSEMBLY

• 12 lasagna noodles, cooked
• 1-1/2 cup basil pesto
• 2 cups Italian cheese blend
• 8 oz. fresh mozzarella, sliced and torn into pieces

Directions

1. Preheat oven to 425F. Grease a 9x13 baking pan and set aside.
2. In a large skillet over medium heat, add olive oil. Add garlic, cooking just until fragrant, about 30-60 seconds. Add the spinach and kale in batches, and salt. Cook until greens have cooked down completely, about 5 minutes. Set aside.
3. In a small bowl, blend together the eggs and ricotta. Set aside.
4. In a medium bowl, toss together the chicken and seasonings. Set aside.
5. To assemble the lasagna: Place 3 cooked noodles in a single layer on the bottom of the baking dish. Spread 1/3 the ricotta mixture over noodles, top with 1/3 of the greens, 1/3 of the chicken, dot with 1/4 of the pesto, and sprinkle with 1/4 of the cheese. Add another layer of noodles, and repeat layering.
6. Add the final layer of noodles and top with the remaining pesto, shredded cheese, and mozzarella slices.
7. Bake for 35-40 minutes, or until the filling is bubbling mozzarella is golden brown. Cool 15 minutes, slice, and serve.

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If no one told you, you wouldn’t ever guess this macaroni and cheese is vegan. Creamy, tasty cheese sauce that you won’t believe contains zero dairy.

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Guys, don’t scoff at the idea of vegan macaroni and cheese. Even my doubtful husband thought this was delicious! 

The secret to making that thick, creamy, cheesy sauce? Well, lots of things: potato, carrot, dairy free milk, olive oil, nutritional yeast, mustard, lemon, salt, worcestershire sauce. garlic powder, onion powder, and paprika. Doesn’t sound so scary does it?

For July 4th this year, I was inspired by Valentina to make a vegan BBQ spread (granted it was served with smokes wings and brisket but that’s the life we live), with vegan mac and cheese and BBQ soy curls – a product we next want to test out in an Asian dish.

We may not be 100% vegan, but we do try to reduce our intake of animal-based products, which  gives me reason to play in the kitchen for which I am always down. These soy curls were surprisingly meaty in texture and are super easy to prepare. They are a great self-stable protein to keep on hand.

But enough about that, back to this vegan mac. This cheese sauce was originally for topping enchiladas, but by tweaking a couple ingredients I was able to make it taste just like macaroni and cheese sauce. And the color really seals the deal.

Who knew blended potatoes and carrots with some well paired seasonings could look and taste like macaroni and cheese? People that come up with vegan recipes to emulate non-vegan counterparts are basically magicians. 

100% recommend making this, vegan or not. You can justify it further by noting that you get a tiny serving of carrot with it, and it’s probably lower in fat that real cheese. So it is a healthier macaroni and cheese right?

If you ignore the fact that the sauce is basically liquid potato hahaha. 

Two years ago: Black Cherry Cheesecake Kolaches

Four years ago: Mexican Stuffed Zucchini Boats

Six years ago: Blackberry Basil Sparkler

Eight years ago: Banana Ice Cream Nutella Sandwiches

VEGAN MACARONI & CHEESE

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Yield: Serves 12 as side or 8 as entree Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

MACARONI & CHEESE

• 1 lb. favorite pasta shape
• 2 cups (2-3 medium) peeled and chopped Yukon gold potatoes
• 1 large carrot, peeled and chopped
• 1/2 cup unsweetened cashew milk (or other nondairy milk)
• 1/4 cup olive oil
• 1/4 cup nutritional yeast
• 1 Tbsp Dijon mustard
• 1 Tbsp lemon juice
• 1 tsp salt
• 1 tsp worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp smoked paprika

TOPPING

• 2 Tbsp Panko bread crumbs
• 1 Tbsp nutritional yeast

Directions

1. Preheat oven to 375 degrees. Grease an 9x13-inch casserole dish and set aside.
2. Cook pasta according to package directions until just barely al-dente (about 1 minute less than recommended cook time). Drain, reserving the cooking water, and set aside.
3. Meanwhile, in a medium pot, place the potatoes and carrot, and cover with water. Place over hjgh heat to bring  to a boil, reduce heat to simmer for about 20 minutes, or until very tender when poked with a fork. Drain the vegetables.
4. In a blender, combine the drained vegetables with remaining sauce ingredients. Pulse until a smooth, creamy sauce forms. Add a little cooking water to thin if desired.
5. Transfer to a large bowl and stir in pasta until evenly coated.
6. Pour into the prepared dish. Sprinkle with breadcrumbs and nutritional yeast over top. Bake for 15-20 minutes or until filling is bubbling, then broil for 1-2 minutes or until breadcrumbs are golden brown. Remove from heat and allow to cool for 10 minutes before serving.

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