Yummy

Slow Cooker Peanut Chicken

Creamed Peas and Pearl Onions

Creamy Sweet Potato and Sausage Soup Recipe

29K views · 59 reactions | I’m head over heels for this fall sheet pan gnocchi recipe, and after one bite, I guarantee you will be too 🤤 Fall Sheet Pan Gnocchi 5 tablespoons extra-virgin olive oil 10 fresh sage leaves 2 tablespoons apple cider vinegar 1 teaspoon maple syrup ¼ teaspoon Dijon mustard Sea salt and freshly ground black pepper 1 pound store-bought gnocchi 2½ cups cubed butternut squash, ½-inch cubes ¼ medium red onion, thinly sliced 3 garlic cloves, sliced 1 tablespoon fresh thyme leaves, chopped 3 curly kale leaves, stemmed, leaves torn into bite-size pieces ¾ cup whole milk ricotta cheese Red pepper flakes Preheat the oven to 425°F and line a large baking sheet with parchment paper. Line a plate with paper towels. Heat 2 tablespoons of the oil in a small saucepan over medium heat. When the oil bubbles, add the sage leaves, stir, and cook until crisp. Transfer the leaves to the prepared plate to drain. Reserve the sage oil. In a small bowl, whisk together the remaining 3 tablespoons oil, the vinegar, maple, mustard, ⅛ teaspoon salt, and pepper. In a large bowl, toss the gnocchi, squash, onion, garlic, thyme, and a heaping ½ teaspoon salt with 2 tablespoons of the dressing. Spread evenly on the baking sheet. Roast for 20 minutes. While the gnocchi is in the oven, place the kale in a large bowl and drizzle with 1 teaspoon of the dressing. Gently massage the kale until well coated. In a medium bowl, stir together the ricotta and ¼ teaspoon salt. After 20 minutes, remove the gnocchi from the oven and drizzle with another tablespoon of the dressing. Stir to coat, then scatter the kale leaves on top. Bake for 5 to 7 minutes, or until the squash is tender and the edges of the kale leaves are crisp and browned. Remove from the oven and drizzle with another tablespoon of the dressing. Stir to combine. Evenly dollop the ricotta over the gnocchi, then sprinkle with the fried sage leaves and red pepper flakes. Drizzle with the remaining dressing and/or sage oil, season to taste, and serve immediately. Serves 3 #sheetpanmeals #sheetpandinner #gnocchi #crispygnocchi #easyrecipes #Loveandlemons | Love and Lemons

Homemade Chocolate Pudding

Browned Butter and Sage Roasted Acorn Squash

Parmesan Herb Roasted Acorn Squash

Keep Cozy with Balsamic Roasted Chicken Thighs and Squash

Gingerbread Latte Cookies Recipe

Tomato Pie Recipe

Orange Scones

Peaches & Cream Scones

Mango Cake

Chocolate Orange Tartlets

The Mango Delight: Mango Curd Tart