Slow Cooker Spiced Oatmeal

Make mornings easier with overnight slow cooker oatmeal. This recipe combines warming spices and melt-in-your-mouth golden raisins with the nutty bite of steel-cut oats to take breakfast to a whole new level—and requires less work than the stovetop method.

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5 Hearty Dinners to Help You Feel Satisfied

When the weather cools, it’s time for hearty, filling comfort food! This meal plan is loaded with warming chicken and vegetable stew, creamy broccoli cheddar mac and cheese, Instant Pot Balsamic Pot Roast, and Steamed Mussels in a rich tomato sauce. It’s like a warm hug from your kitchen.

Continue reading "5 Hearty Dinners to Help You Feel Satisfied" »

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7 Day Healthy Meal Plan (Nov 2-8)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7-Day Healthy Meal Plan

As the weather starts to turn cold I love pulling out comfy sweaters and recipes for comfort food. There is nothing quite like warming up with your favorite food that also brings back happy memories! Chicken Enchiladas and Meatloaf and Brown Gravy are two of my favorites, what are some of yours?

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What We Cook With: Our Favorite Cocoa, Baking Chocolate, and Chocolate Chips

From Hershey's to Guittard and Ghirardelli, here are the brands of cocoa and chocolate that we buy and use in our baking!

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Chocolate Lark Cocktail (Low-Proof)

A chocolatey riff on the classic Adonis cocktail, this drink is made with crème de cacao, sherry, and vermouth. This low-proof cocktail feels so special you won’t know what you’re missing. It’s equally perfect for a holiday cocktail party or Friday movie night!

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Peanut Butter Pie

Peanut butter lovers, this one's for you! It's the most decadent and indulgent peanut butter pie EVER, made with extra peanut butter in the filling, peanut butter cups on top, and a drizzle of melted peanut butter and chocolate. We warned you!

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Meatloaf and Brown Gravy

This Meatloaf and Brown Gravy is a family favorite, this one is made a bit healthier than most, with a mix of half beef and ground turkey plus nutritious oats, topped with a delicious brown gravy – comfort food at its finest!

Meatloaf and Brown Gravy

This Meatloaf and Brown Gravy is the best meatloaf recipe ever! When I crave comfort food, this meatloaf hits the spot. I have tons of turkey meatloaf recipes, but for this recipe I wanted it to taste more like a classic beef meatloaf. To keep it light, I used a blend of lean ground beef and turkey with oatmeal instead of breadcrumbs. And if you want some other meatloaf ideas, try Cheese-Stuffed Turkey Meatloaf and Bacon-Topped Petite Turkey Meatloaf with BBQ Sauce.

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Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

Sweet Potato Gnocchi is about to happen in your life. Get ready.

This recipe was originally published back in 2016 and it always makes a delicious return to our lives every fall. This is the the gnocchi for people who think they can’t make gnocchi. Simple, comforting, and just so, so good.

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I started a dinner club a few years ago (gah! seriously feels like yesterday ) and for this dinner club, every month, 6 friends + my happy self get together for a night of wine, appetizers, and amazing homemade food. We’re talking the type of food that we all maybe wouldn’t normally make for our families or for our regular weeknight selves, but that can be fully embraced and appreciated when we are with our foodie friends.

Example: gnocchi.

About a year ago, I learned the basics of making gnocchi at a blog related event, and I came home and said: listen up, dinner club -> we need to make gnocchi together.

I am not exaggerating when I say that our gnocchi night is STILL the talk of our dinner club. It will never ever be topped, unless it’s topped by another gnocchi night. There were platters upon platters of that pillowy potato gnocchi, and simmering pots of tangy bolognese and creamy marsala mushroom and zippy pesto sauces that still live right at the surface of our food dreams. It was a girls’ night gnocchi event that bordered on otherworldly.

So. Today’s post is exciting for three reasons:

1. Comforting, wintery, love-yourself-GNOCCHI.
2. Superfood vegetables tasting ahhmazing (hello sweet potato and broccoli rabe).
3. Weeknight ease.

Do you believe me? Look here.

Trust: This Is Going To Be EASY

As with most recipes that I make, I like them to be NOT OVERWHELMING.

With the fancy gnocchi night, I boiled, dried, rested, cooled, and riced the potatoes before mixing. That was a different time.

This time we are literally just baking in the microwave. Okay? Can you get on board with me here? Just bake that little sweet potater in your micro for speed and ease, mix it with the ricotta, Parm, and flour, and form into cute little sweet potato gnocchi. Boil them till they float, and voila. Gnocchi.

These gnocchi are sturdy enough to stand up to the sage-garlic-butter-pan-frying situation that follows, which is exactly what I wanted them to be: golden and crispy on the outside, and soft and loverly on the inside.

A Little Nutritional Boost

To avoid getting overly sweet (and to throw some powerhouse nutrition in the mix), we are serving this up with broccoli rabe – blanched to tender-crisp perfection before getting tossed in to the magic of that saute pan.

In addition to being a SUPER HEALTHY power ingredient, I loved using broccoli rabe with this because it was kind of like a textural cross between broccoli and spinach. You have the leaves of the broccoli rabe which cook super nicely similar to spinach, and you have the beautiful, barely-crunchy florets that are small enough not to overwhelm the dish.

Besides, the colors.

You NEED those bold colors working together in your recipe life.

If you don’t have easy access to broccoli rabe, another green veg will do here, like spinach or kale. Just throw it right on in that pan. Or, skip the veg and just enjoy that gnocchi perfection.

Do we love gnocchi or do we love gnocchi?

Watch How to Make This Sweet Potato Gnocchi:

More Gnocchi Goodness:

• Homemade Cauliflower Gnocchi
• How to Make Homemade Gnocchi
• Pumpkin Gnocchi with Sage Butter Sauce
• Crockpot Chicken Gnocchi Soup
• Ridiculous Baked Gnocchi with Vodka Sauce

Common Questions About This Sweet Potato Gnocchi

If I don’t like sweet potato, can I use something else?

We’d recommend pivoting to another recipe for this! Like this guide to making classic potato gnocchi, our yummy Pumpkin Gnocchi, or homemade Cauliflower Gnocchi.

Can I bake the sweet potato instead of microwaving it?

Yep! Just prick it all over with a fork, set it on a sheet pan, and bake for 45-50 minutes at 425 degrees.

Is there another sauce I can use with this gnocchi?

Sure! If you wanted to just lighten it up a bit, you could use some olive oil with the garlic and sage and create a lighter sauce without cream, but we’d recommend staying in the garlic/sage flavor profile. IT’S SO GOOD.

What can I serve with sweet potato gnocchi?

We’re serving it with broccoli rabe here, but you could sub in some spinach or kale or a favorite roasted veggie (or skip the veggies overall as we did in the video!). This is also delicious with a simple, tangy green salad.

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Sweet Potato Gnocchi with Broccoli Rabe and Garlic Sage Butter Sauce

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★★★★★

4.6 from 40 reviews

• Author: Pinch of Yum
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 40 minutes
• Yield: 6-8 servings

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Description

Sweet Potato Gnocchi! The easiest and best way to make Sweet Potato Gnocchi! Serve it with broccoli rabe and garlic sage butter sauce for a BOMB meal.

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Ingredients

Gnocchi:

• One 1-lb sweet potato
• 1 cup whole milk ricotta cheese
• 1/4 cup Parmesan cheese
• 1 1/2 teaspoons salt
• 1 1/4 cup flour (more for dusting)

Sauce and Other Ingredients:

• 5 cups finely chopped broccoli rabe (stems, leaves, and florets) – optional
• 8 tablespoons butter
• 1/3 cup heavy cream
• 2 cloves garlic
• 5–6 sage leaves
• 1 teaspoon sea salt
• 1/4 cup Parmesan cheese

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Instructions

Video

1. For the gnocchi: Stick the sweet potato a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake the sweet potato in the oven, which will take closer to an hour.)
   
2. Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, parmesan, and salt until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).
   
3. Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.
   
4. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.
   
5. For the Broccoli Rabe (optional): Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli rabe to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli rabe from cooking further. Drain again and set aside.
6. Putting it all together: Heat the butter in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli rabe, garlic, sage, and salt and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool for a few minutes so the butter thickens just a little. Add the cream to the pan along with the Parmesan cheese – toss gently a few times to combine (the sauce should coat the gnocchi and broccoli rabe very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.
   

• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-Inspired

Keywords: sweet potato gnocchi, gnocchi recipe, broccoli rabe, sweet potato recipe

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What’s the Difference Between Dutch-Process and Natural Cocoa Powder?

Learn about the two forms of cocoa powder, when to use Dutch-processed cocoa and when to use natural or regular cocoa, and how to substitute one for the other.

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One Simply Terrific Thing: New York Shuk’s Signature Harissa

This harissa from New York Shuk is balanced with medium heat, and it's the best we've tried. Stir it into soups, use as a marinade for chicken and fish, dollop it on pizza—it never fails!

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Slow Cooker Olive Garden Pasta e Fagioli

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Guys, it’s snowing. No joke. It has been snowing two days straight in the midwest. And yes, Cartman has his winter beanie ready to go.

That being said, you can find me by the fireplace, chunky sweaters and all, with this Olive Garden favorite.

A quick and easy copycat recipe, you can throw this all in the crockpot. Extra bonus points if you have one of those saute features in your slow cooker, making this a one pot meal from start to finish.

Serve with the crustiest bread and extra shaved Parmesan on top that melts right into the warm, cozy goodness.

Slow Cooker Olive Garden Pasta e Fagioli

Yield: 8 servings

prep time: 20 minutes

cook time: 8 hours 40 minutes

total time: 9 hours

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

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entree

Slow Cooker Olive Garden Pasta e Fagioli

20 minutes8 hours 40 minutes

Chungah Rhee

Ingredients:

• 1 tablespoon olive oil
• 1 pound Italian sausage, casing removed
• 1 medium sweet onion, diced
• 4 cups chicken stock
• 1 (16-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can red kidney beans, drained and rinsed
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 2 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 1/2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3/4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup ditalini pasta
• 1/2 cup shaved Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Heat olive oil in a large skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
2. Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.
3. Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
4. Serve immediately with Parmesan, garnished with parsley, if desired.

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Homemade Chicken Noodle Soup

The BEST homemade chicken noodle soup! This version is made from scratch, so it's light and nourishing. All the goodness from the chicken in one pot of soup. Just what you need to recover from a cold or the flu.

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Air Fryer Herbed Buttermilk Roast Chicken Breast

Air fryer bone-in, skin-on chicken breast brined in buttermilk and seasoned with a mix of herbs and spices makes for perfectly juicy chicken.

Air Fryer Herbed Buttermilk Chicken Breast

This air fryer chicken recipe is similar to my air fryer whole chicken recipe only it’s made with a whole breast instead. Plus it has added herbs and spices. And unlike this air fryer chicken breast recipe, this version is with the bone and includes the skin. See all my air fryer recipes here!

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Pumpkin Pie Bars with Candied Ginger Whipped Cream

These easy-to-make and utterly delicious pumpkin pie bars have everything you love about pumpkin pie, but they are easy to eat out of hand, serve at a party, present at a bake sale, or gift to friend. These bar cookies are made extra special with hint of candied ginger whipped cream!

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Chocolate Chip Pumpkin Bread

Chocolate Chip Pumpkin Bread! Made with pumpkin puree and warm fall spices, sprinkled with chocolate chips. Great for an afternoon snack with coffee!

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Vegetarian Mushroom Kale Lasagna Rolls

Mushroom Kale Lasagna Rolls are one of the tastiest ways to enjoy kale! They are quick, easy and perfectly portioned.

Mushroom Kale Lasagna Rolls

These rolls are a deliciously cheesy meatless meal that is sure to be a hit in your house. The individual rolls help keep portion sizes in check. One roll served with a salad makes the perfect meal. They’re great to freeze too. A few lasagna roll variations I love are these Spinach Lasagna Rolls, Three Cheese Zucchini Stuffed Lasagna Rolls, and Butternut Squash and Spinach Lasagna Rolls. See more vegetarian recipes like this.

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Citrus Olive Oil Cake

Meet our new favorite snacking cake made with fresh citrus, organic extra-virgin olive oil and sweet sherry. Top with powdered sugar or get a little fancy with candied citrus and pistachios!

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Sarah’s White Chicken Chili

It’s pretty much subconscious at this point – when the weather turns colder, and the leaves start turning, I start craving bowl after bowl of this white chicken chili.

This is not just any white chicken chili – it is a specifically non-authentic, cheap-thrills-style white chicken chili that my friend Sarah made for us a few years ago, and it might be one of my favorite soups of all time. This chili contains several slices of thick bacon and a full block of cream cheese, and thank you for understanding why this is necessary. It is altogether creamy and smoky and cozy and spicy and just really wonderful in its big-flavorful-ness.

Sarah is the kind of person who knows the importance of chili toppings, and so naturally this white chicken chili is a welcoming canvas for chips, cheese, cilantro or green onions or, hmm, let’s see, EVERYTHING.

I can virtually guarantee that this meal is going to have your people bugging you for the recipe (I texted Sarah for the recipe after she made it for me, and my sister texted me for the recipe after I made it for her… this is just how these things work).

There is some amount of adjusting you can do here – pick the type of beans you like, pick the type of chicken (breasts or thighs) that you like, etc. – but I really do not recommend messing with the bacon or the cream cheese. Both are super essential for the creamy, smoky, Tex-Mex queso type vibe that you’re going to get with this soup.

The number of bowls of this white chicken chili that I’ve eaten on the couch, in front of the TV, loaded with chips and cheese and green onions, after a long day, really just living my best life? It’s too many to count. High and still rising.

I think we all owe Sarah a big virtual hug.

More Favorite Chili Recipes

• Sunday Chili (classic and so so good)
• Vegetarian Chili (ALSO classic but vegetarian!)
• Instant Pot Pumpkin Walnut Chili (pumpkin + chili = match made in heaven)
• Rockin’ 5 Ingredients Sweet Potato Turkey Chili (easy, creamy, cozy)
• 30 Minute Spicy Ancho Turkey Chili (oldie but a serious goodie)

Watch How to Make This White Chicken Chili

This recipe is inspired by the white chicken chili that my friend Sarah made for us a few years ago after our daughter was born. The recipe came to her from a husband’s friend’s co-worker, and she’s made many changes to it which she has now passed on to me. Maybe it’s just nostalgia, but I crave this hardcore every year in the fall!

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Sarah’s White Chicken Chili

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• Author: Lindsay
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6

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Description

White Chicken Chili! One of my favorite soups. Creamy, smoky, cozy, and spicy with BIG flavor and simple ingredients. SO GOOD.

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Ingredients

• 4–5 strips of bacon
• 1–2 jalapeños, ribs and seeds removed
• half of a yellow onion
• 3 cloves garlic
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 cups chicken broth
• two 14-ounce cans diced tomatoes with green chiles (with juices!)
• 1.25 pounds boneless skinless chicken thighs (you can also use chicken breasts – I like it both ways)
• one 14-ounce can pinto beans
• one 14-ounce can black beans
• 8 ounces cream cheese

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Instructions

Video

1. Food processor prep: Pulse the bacon through the food processor until it looks like a chunky paste. Remove bacon and do the same with the onion, garlic, and jalapeño.
   
2. Cook bacon and veggies: Add the bacon to a large Dutch oven over medium heat. Once the bacon starts heating up, add the onion, garlic, and jalapeño mix so it all cooks together.
   
3. Build the soup: Add spices, broth, and tomatoes. Bring to a simmer.
   
4. Cook chicken: Add chicken. Bring to a low simmer. Cover and cook for 15 minutes, until the chicken is cooked through. Remove, cool, and shred.
   
5. Tie it all up: Stir in the shredded chicken, beans, and cream cheese.  The chili will be THICK, especially as it cools. It’s almost like a dip because, yes, we are monsters. Thin it out with water as you like!
   
6. Top and serve: Serve with every good thing under the sun, but mostly tortilla chips, cilantro, green onion, and cheese.
   

Equipment

Food Processor

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Ladle

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Dutch Oven

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Notes

The equipment section above contains affiliate links to products we use and love!

Salt: I didn’t include a salt measurement here, or even a mention of seasoning, because I find that with both the bacon AND the chicken broth, it is plenty salty. But you do you!

Beans: This white chicken chili is also great with white beans, navy beans, and red beans. Mix and match as you like! And for a less chunky soup, use just one can of beans.

Bacon grease: The overall amount shouldn’t be overwhelming as there is no other oil in this recipe, and the bacon grease will work its way into leftovers nicely with really good flavor. That being said, I often just quickly skim the top if / when I start to see some of the grease pooling. If you want, you can drain off the extra tablespoon or so of grease after you fry the bacon with the onion, garlic, and jalapeño in step two.

• Category: Dinner
• Method: Stovetop
• Cuisine: American

Keywords: white chicken chili, chicken chili, creamy chili, comfort food, fall recipe, easy chili recipe, retro chili recipe

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