Gnocchi is an easy thing that I can eat and also makes for fast weeknight dinners. If you are watching for gluten-free food, DO read the back of the box – while gnocchi is generally a potato-based pasta, it often has wheat included. I liked this recipe because I think you could sub ground chicken as well, so you have options if you can’t find ground pork. You could also add any number of veggies. It’s a great base recipe that I’ve used several times now, with or without meat.
The ultimate in comfort food! I’ve never actually tried to make this, but it was worth a go on a particularly cold evening after chores. While I am not much of a heavy food person, I did really enjoy this. We had it with mashed potatoes and green beans. I liked this recipe and would not make any changes. It does require gravy, which I don’t include here – use your favorite recipe for beef gravy.
It has never really crossed my mind to make breakfast sausage from scratch, but why not? We make our own jerky. This didn’t seem like such a leap, and as staying away from all things cured is a necessity, it was worth a try. We loved this! Next time, I would be more careful to flatten the patties so they’re easier with sandwiches. We got this recipe from I Am Baker, and while I personally would up the pepper all around, I would suggest not changing a thing the first time you make this – it’s delicious as is, and you can see what works for you as far as seasonings once you’ve tried it.
We are both originally from New England, and both of us love clams – chowder, fried, dips, or like this recipe, baked. Which makes this meal perfect for our Valentine’s Day – as much as we both love it, it is a bit of work, so we reserve it for a special meal. We had this with a simple salad, and we did make it gluten free.
I am generally not much of a comfort food person, but during a cold snap, this WAS pretty good for dinner after coming in from barn chores. I adapted this recipe from The Modern Proper, adding a few more vegetables than called for (including adding a half a bag of spinach that we had on hand), and subbing most of the dairy products. The only dairy I did leave in was the buttermilk. I find that if a recipe is calling for buttermilk, it’s probably there for a reason. This came out very well, but I made the dumplings too big, so they were a little gluey. Would definitely make this again with smaller dumplings.
Om nom nom! 