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Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies

Recipe: Sheet Pan Gnocchi with Brown Butter & Summer Veggies

Ingredients

1 lb refrigerated or shelf-stable store bought gnocchi
3 shallots, thinly sliced
4 cloves garlic, chopped
1 ½ cups sliced zucchini (1/2 inch slices)
10 oz grape or cherry tomatoes cut in half
1 cup fresh or frozen corn kernals
¼ cup olive oil
½ fresh lemon, juiced
1 stick salted butter
salt & pepper to taste
sliced fresh basil

Directions

Pre heat oven to 425˚F with the rack in the middle. Line a 18×13″ sheet pan with tin foil. Slice all the vegetables making them fairly uniform in size so they cook evenly.

Place the gnocchi, chopped shallots, garlic and vegetables onto the sheet pan. Toss with the olive oil, lemon juice & pepper. Spread the mixture in a single layer on the pan, this will ensure it all cooks evenly. Roast for 25-30 minutes, tossing half way through cooking time. Gnocchi should be golden and starting to crisp, most of the tomatoes have burst, and shallot is golden.

While the gnocchi is cooking. Place the butter in a small, light colored skillet over medium heat (slicing it will make it melt more evenly) Bring to a boil, mixing frequently, the butter will froth then the bubbles will subside. Continue cooking and stirring, brown flecks will appear. Another prompt to stop cooking is a delicious nutty aroma. If the butter turns black it has cooked too long. Be sure to watch (and smell) carefully. Immediately transfer the brown butter to a glass bowl or pitcher so it stops cooking. Be sure the brown flecks transfer over as these add the wonderful flavor you are looking for.

Drizzle the brown butter over the roasted gnocchi & vegetables. Toss again before serving. Add more salt and pepper to taste. Top plates with fresh basil.
Refrigerate & store in an airtight container if you happen to have any leftovers.

~ Marla Meridith

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour
¾ cup unbleached all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup (2 sticks) unsalted butter
1 cup granulated sugar
½ cup packed light or dark brown sugar
2 large eggs, at room temperature
1 cup creamy peanut butter
2 tsp pure vanilla extract
2 cups old fashioned rolled oats
2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

~ Marla Meridith

Recipe: Brown Butter Pumpkin Chocolate Chip Cookies

Ingredients

Directions

~ Marla Meridith

Brown Butter Sugar Cookies

Ingredients

Directions

~ Marla Meridith

Recipe: Brown Butter Pumpkin Chocolate Chip Cookies

You have got to bake up a batch of these Brown Butter Pumpkin Chocolate Chip Cookies asap! A very delicious recipe for the holiday season!

24 cookies

10 tbsp unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups unbleached all purpose white flour
1/4 tsp salt
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 teaspoon ground cinnamon
1 large egg yolk
1 tsp pure vanilla extract
1/3 cup unsweetened pumpkin puree
3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees F. Line two baking sheets with silicone mats or parchment paper.
Brown the butter: In a small saucepan, melt the butter over medium heat. Swirl the pan, the butter will start to bubble then foam. It will make popping noises, keep on going. Let the foaming subside and continue to cook & swirl until the butter has a nutty aroma and brown flecks start to appear, about 2-3 minutes. Remove from the heat and pour into a medium mixing bowl. Add the granulated and brown sugar to the butter and stir until the sugar dissolves. Let this mixture cool.
In a small bowl, whisk together the flour, salt, baking soda cinnamon.
Mix the egg yolk, vanilla and pumpkin into the butter mixture. Combine until smooth.
Add the flour into the butter mixture in 3 additions, making sure to combine completely with each addition. Lastly, fold in the chocolate chips.
Wrap and chill the cookie dough for at least 30 minutes, the longer you chill it (up to 2 hours) the more the flavors will marry.
Remove from the fridge and scoop into 1 1/2 tablespoon sized pieces. Roll into balls and flatten slightly onto the baking sheets.
Bake for 10-12 minutes or until the cookies are lightly golden brown.
Let cool completely and enjoy within five days.

~ Marla Meridith

Brown Butter Sugar Cookies

Ingredients

Directions

~ Marla Meridith