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!

I Cooked: Maple Balsamic Vinaigrette

I have been eating a whole lotta salad for lunch at work lately…and really trying to also make my own salad dressings.  I’ve been pleasantly surprised by some of them…and this one, was an even greater surprise because I did it on a whim this morning when I was running late to work and my honey was all crystallized- I didn’t even use measuring tools because now I try to be a “fancy” cook and just throw sh~t together and go by taste…and let me assure you, the taste of this is YUM!

1 part balsamic vinegar

1 part olive oil

1/2 part of maple syrup (to taste…I tend to like my vinaigrettes on the sweeter side)

1/2 spoonful of grainy mustard

sprinkle of salt

sprinkle of pepper

*minced garlic or shallot would’ve been added, but again, I was running late…but it is delish without it if you were/are time challenged like I was.

Mix all of these ingredients together in a jar…shake it up…give it a taste…add more of whatever ingredient you think it needs to make it yummy.

I used this on top of a bed of spinach, chopped pecans, roast chicken, goat cheese, craisins, cherry tomato and cucumber.  It was HEAVEN.

I Cooked: Spring Minestrone with Chicken Meatballs

Serves 4 Recipe adapted from Bon Appetit, but I found the recipe on Shutterbean 8 oz. ground chicken 1/2 cup panko breadcrumbs 4 tablespoons finely grated Parmesan, plus more for serving 5 garlic cloves, 3 minced, 2 thinly sliced 1 tablespoon fresh pesto … Continue reading