I Cooked: Brown Butter Basil Gnocchi with White Wine and Sausage

Ok guys…this recipe is flipping delish!!!  And not simply because it has brown butter!!  Though that helps.



This recipe came from the delish blog The Kitchen Paper and it couldn’t have come at a better time as I needed to carb up for my race this past Sunday.  To make it even better, I had fresh basil and sausage in my fridge, gnocchi in my freezer and an unlabeled bottle of white wine that I didn’t know the taste or quality of and figured it would be perfect for cooking with.


Oh and I cleaned out my crisper of leftover mushrooms, peppers and spinach and added these to the mix as well.

Brown Butter Basil Gnocchi with White Wine and Sausage

Prep time: 10 mins       Cook time: 15 mins

Total time:  25 mins

Serves: 2-3


  • 2 Tbsp butter
  • ½ tsp crushed red pepper flakes
  • 2 large sausages (I used chorizo), sliced to rounds
  • 1 cup white wine
  • 18 oz. dry gnocchi
  • 1 cup fresh basil leaves
  • salt & pepper


  1. Put a large pot of water on the stove and bring to a boil while you cook the rest of the recipe.
  2. In a small skillet or saucepan, melt the butter. Stir occasionally, scraping the bottom of the pan, and bring the butter to a simmer. It should fizzle and pop. Continue to stir occasionally. Once the popping has died down, keep an eye on the solids in the pan: we want them to be a dark golden brown, but not to burn. Once they turn dark brown, pour the butter {scraping everything in the pan along with it} into a separate container so it won’t continue to cook, and add the crushed red pepper flakes. Set aside.
  3. Heat a large skillet over medium-high heat, and add the sausage rounds. Our goal is to crisp them up a bit, so high heat and browning edges are great!
  4. When the sausage is nearly done cooking, add the white wine to the sausage. At the same time, make sure the water is boiling, then add the gnocchi and cook for 90 seconds or 2 minutes before scooping out and adding to the sausage panNOTE: I bolded this because I waaay overcooked my gnocchi because i was distracted with making my brown butter…do not make this mistake becuase the gnocchi becomes a bit weird..sorta puffy and gluey…but, still tasty.
  5. As you add the gnocchi to the sausage, also add the brown butter. Stir everything together and allow to simmer for a few minutes.
  6. Turn off the heat, add the basil, and stir to help it wilt. Season with salt and pepper, and serve hot!

TWIRL ’16: Week 24

Sunday: 06/12/16

  • 11 miles on a treadmill, 8:40 avg pace
  • Generally speaking, I felt pretty good.  Had a bit of an upset stomach about 3/4 of the way through that demanded a quick stop, but otherwise things felt great and I even managed to pick up my pacing toward the end.
  • Didn’t do any post run rehab…was too focused on making s’mores croissants.

Monday: 06/13/16

  • 1.7 miles easy run
  • Weights: single left dead lifts, sumo squats, dumbbell lunges, bicep curls, tricep extensions, seated row, lat raise
  • 30/30/30 and herbie rehabd
  • Feeling grateful for being discplined and doing weight training tonight.

Tuesday: 06/14/16

  • 2.58 miles. Wanted it to be a tempo run but legs were sore and tired from last two workouts. Power walked the remaining 39 mins until I hit an hour on the treadmill.
  • 30/30/30 and herbie rehab.
  • Feeling grateful that the pork tenderloin I made for dinner turned out amazingly

Wednesday: 06/15/16

  • 60 minutes of trx, herbie rehab, 30/30/30
  • 40 min power walk.  Legs simply felt like death warmed over…esp. after TRX.
  • Feeling grateful for good company that is keeping me accountable for TRX and believe it or not, I’m already seeing the benefits.

Thursday: 06/16/16

  • 4 miles at an avg. pace of 7:58!!!!! SUB 8s for four miles on average!! YAAAASSSSSSS!!!!!
  • Feeling grateful that my work is starting to pay off…my speed is coming back.

Friday: 06/17/16

  • Zero.  Got last minute tickets to see Garth Brooks!
  • Feeling grateful that I got to see an awesome show missed being a victim of drunken violence by a hair.

Saturday: 06/18/16

  • Zero.  Pre-race rest.

Weekly run mileage: 14.2
Total run mileage: 352.54

Surprising Race Jitters

On Sunday I will be running my first half marathon in over a year.  The Manitoba Half Marathon.  Despite it being a local race, I have only run it once before…and one time was completely miserable.


I’m not planning on any PRs nor have I trained enough to even think one is a possibility…this isn’t a goal race…this was a “get back into racing headspace” race…and, surprisingly, despite not having any major goals aside from not die and do my best, I have race jitters.

I’m jittery about how it’s gonna feel…will I make it without feeling like absolute crap (physically and emotionally).  My mental muscle for racing is not where I would like it to be…and I really don’t want to feel like shit as I run. Is it going to be disgusting hot?  This race has a reputation of having disgusting hot weather. Will I be able to find and keep my happy pace?  I have struggled with starting out too quick in races in the last few I did and especially in the last 10K I did…(which I really need to recap) and rarely does that end positively.  This is also a race that I have only participated in once before, because it went sooooo poorly and the course was not so great.

But…there is always a but, isn’t there?

But, there are some awesome things too….my dad is coming with to watch and cheer me on.  The course has been reversed as per the directions of the new race director..and admittedly, I am hopeful that the race director has implemented some other fun changes at the race, too.

Also, the best thing about doing the race on Sunday is that, so far, *knock on wood* I am NOT injured.  YAAAAS! 🙂

So yeah…Sunday is going to be an interesting day, I think!  Wish me luck!  And I’m open to any advice you may have on reducing race jitters!