Tag Archives: thanksgiving recipes

Pumpkin Ricotta Gnocchi with Spicy Sage Brown Butter

Whether you’re vegetarian or just not into the usual turkey, you’re going to want to add these Pumpkin Ricotta Gnocchi to your Thanksgiving line-up. These little dumplings may not be a traditional part of the holiday menu, but they are tender, seasonal, and an oh-so-fun way to jazz things up.

If you’re stressed out by the idea of making homemade gnocchi, please listen to me: you (yes, you!) can make gnocchi at home during the holidays and not lose your mind in the process. Really! For the longest time, I thought gnocchi were one of those things I needed to leave to the professionals. Turns out, they are much simpler to make than anticipated. Oh, and I guess working in food for six years makes me one of the professionals—oops.

Let’s get down to it. First of all, for a beginner gnocchi maker, ricotta is the way to go. I’ve futzed around with the traditional potato variety and while that’s fun for a weekend project, it’s not the type of recipe I’m looking to take on a week before the biggest food holiday of the year. Nope. Enter ricotta gnocchi, the potato version’s just-as-good, low-maintenance cousin. It can be made in under an hour start-to-finish with no fretting over leaden results. Today’s version is getting a little autumnal flair from pumpkin purée. Yesssss.

The process of making Pumpkin Ricotta Gnocchi is very simple, but here are some tips for success.

  • Make sure to drain your pumpkin purée and ricotta on paper towels before mixing. This comes straight from the brilliant J. Kenji Lopez-Alt, so you know it’s important. Getting rid of the extra moisture in your cheese and purée will make your dough much easier to work with and your final gnocchi much prettier.
  • Flour your surface, knife, and hands really well. Like with other doughs, this will make the whole process much less frustrating (and sticky).
  • You don’t have to shape the gnocchi. Nobody is going to care if your gnocchi have ridges or are simply shaped like little pillows. I took the liberty of rolling mine across the back of a fork, but this is completely cosmetic and in no way required for gnocchi success.
  • You can make these ahead and freeze them! Once they’re cut, you can flash freeze your Pumpkin Ricotta Gnocchi on a baking sheet and store them in a freezer bag until you’re ready to cook. You can boil them straight from the freezer; starting frozen will only add 30-60 seconds to the cook time.
  • Cooking gnocchi takes just a minute or two! Boil them just until they float, then drain immediately.
  • Serve Pumpkin Ricotta Gnocchi with any sauce you like! Despite their seasonal ingredients and color, their flavor is pretty mild and will go with a multitude of sauces. I went with Spicy Sage Brown Butter because it’s exactly what I want this time of year, but I think a seasonal pesto (kale! beet greens! pepitas! feta!) would be amazing. Get creative with it!

Y’all, these are so good. Pumpkin Ricotta Gnocchi are sophisticated seasonal comfort food at its finest—a perfect vegetarian dish or starter for Thanksgiving, or any fall day. They’re so quick and simple, you could even make them for a weeknight dinner like you’re Ina freaking Garten or something.

That said, if you’re dishing up homemade gnocchi on a Wednesday night, please invite me over.

Pumpkin Ricotta Gnocchi
makes 4-6 servings

1 cup pure pumpkin purée
1 cup whole milk ricotta cheese (2/3 of a 15-ounce tub)
3 large egg yolks
1/2 cup grated parmesan or pecorino cheese
1 teaspoon Kosher or sea salt
1 1/2 cups all-purpose or “00” flour

For cooking:
water
Kosher or sea salt

For serving:
Spicy Sage Brown Butter (recipe below)
parmesan or pecorino cheese, for serving

Line a plate with 2-3 layers of paper towels. Spread pumpkin and ricotta onto the paper towels and press 2-3 more layers of paper towels on top. Let sit 15-20 minutes. Peel off and discard top layers of paper towel and then remove pumpkin and ricotta to a medium mixing bowl. Discard remaining paper towels.

With a silicone spatula or wooden spoon, stir together pumpkin and ricotta. Stir in egg yolks, followed by Parmesan and salt. Add half the flour, followed by the remaining half. The dough should be a little sticky but not impossible to handle. If needed, add more flour by the tablespoon until it is coming away from the walls of the bowl in a single mass.

Flour your hands, a chef’s knife (or bench scraper), and a surface. Pat the dough into a circle, then slice it into 8 wedges.

Use your hands to roll each wedge into a rope about 3/4-inch thick. Slice the gnocchi into bite-size pieces (keep in mind that they will expand slightly during cooking). If you would like your gnocchi to have ridges, you can roll each one along the back of a fork (or a special gnocchi board if you’re fancy), but this is totally optional.

At this point you may freeze your gnocchi. Heavily flour a rimmed sheet pan and add your gnocchi, making sure they are in an even layer. Freeze for a couple of hours, until frozen, then transfer to a freezer bag for up to a couple of months.

To cook gnocchi, bring a large pot of water to a boil. Salt well. Add gnocchi and let cook just until they float (1-2 minutes). Drain immediately and toss with Spicy Sage Brown Butter (or other sauce). Garnish with cheese and enjoy immediately.

Spicy Sage Brown Butter
makes enough for 1 batch Pumpkin Ricotta Gnocchi

1/2 cup (1 stick) unsalted butter, cut into pieces
20 fresh sage leaves
2 cloves garlic, crushed
1/4-1/2 teaspoon Kosher or sea salt
1/8-1/4 teaspoon red pepper flakes
1 tablespoon apple cider vinegar
parmesan cheese, for garnish

Add butter, sage leaves, garlic, 1/4 teaspoon salt, and red pepper flakes to a small light-colored saucepan over medium heat. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat.

Use a fork or slotted spoon to fish out the sage leaves (they should be crispy) and place them on a a paper towel-lined plate.

Stir vinegar into the butter and taste and adjust for salt. Toss with gnocchi and use sage leaves as a garnish.

Black Bottom Caramel Oatmeal Pie

Black Bottom Caramel Oatmeal ​Pie

Just before I started my blog, Brooklyn’s favorite pie shop, Four & Twenty Blackbirds, released a recipe for their Black Bottom Oatmeal Pie and everyone in the food world lost their minds over it. And for good reason. That pie is an old fashioned favorite: essentially a pecan pie with toasted oats instead of nuts, all suspended over a puddle of dark chocolate ganache—a triumph, if you ask me.

Black Bottom Caramel Oatmeal ​Pie

But, as you have probably noticed, I cannot leave well enough alone. I can’t just leave a recipe the way it is. I can’t! I’ve been looking at this perfect pie for six Thanksgivings thinking “but what if you made it with caramel?”

Well, I finally got myself together and did just that. I made the pie with luxurious homemade caramel instead of the usual invert sugars, adjusting for time and texture, and it came out magnificently. Now I just wish I hadn’t waited six whole freaking years to experience this rich, buttery, oat-studded caramel & dark chocolate masterpiece. I mean, I know I’ve made lots of other delicious things, but my goodness, I need to make up for lost time with this one.

As with so many pies, this one isn’t complicated, but it has a bunch of steps and does take time. You’ve got to partially blind bake the crust, and then there’s the whole making a caramel oatmeal filling and layering it over chocolate bit, but I promise you these are all simple steps, and if you follow them one by one and give yourself some grace and time, you will be rewarded. Oh, will you ever.

The balance of chocolate and caramel and chewy oats and flaky crust? It’s a triumph, if you ask me.

Black Bottom Caramel Oatmeal Pie
adapted from Four & Twenty Blackbirds
makes 1 pie

Crust:
1/2 batch All-Butter Pie Dough (or other good single crust recipe)

Caramel Oatmeal Filling:
1 1/2 cups rolled oats (toast)
1 cup granulated sugar
1 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, cut into pieces
1 cup heavy cream, divided
2 tablespoons light corn syrup (or maple syrup or mild honey)
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, lightly beaten, room temperature

Dark Chocolate Ganache (Black Bottom):
5 ounces bittersweet chocolate, chopped
5 tablespoons heavy cream

For Garnish:
confectioner’s sugar, if desired

Place oven racks in the upper and lower positions. Preheat oven to 375F.

Partially blind bake the pie crust. On a floured surface, roll out pie dough to a 12" diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 30 minutes or refrigerate for an hour.

Remove pie crust from the freezer. Line frozen crust with a big piece of parchment. Fill the center with pie weights (or dried beans or rice).

Place the prepared pie crust on a rimmed baking sheet and bake for 20-25 minutes, or until pie crust has “set” and is starting to turn golden in places, but is far from done. Use parchment to lift out pie weights. Prick the bottom several times with the tines of a fork. Return crust to the oven for 10 minutes.

Make the caramel oatmeal filling. Place oats on a dry rimmed sheet pan. Toast in the oven for 5-7 minutes, until fragrant. Remove and let cool.

Make the caramel. Place a medium heavy-bottomed pot on the stove. Add sugar, salt, butter, 1/2 cup cream, and corn syrup to the pot. Do not stir or jostle in any way! Bring to a boil over medium heat and let cook for 10 minutes, until dark all over but not burnt. Remove from heat and *carefully* whisk in remaining 1/2 cup cream, followed by vanilla and vinegar. Let caramel cool 20 minutes.

Add oats to a mixing bowl and pour caramel over the top. Stir together. Whisk in eggs. Set aside.

Make the dark chocolate ganache (black bottom). Place bittersweet chocolate in a small bowl. Pour heavy cream into a small saucepan over medium heat. When it just barely starts to boil, remove it from the heat and pour the cream over the chocolate. Once the chocolate looks soft, stir it together with a fork until you have a smooth chocolate sauce.

Spread ganache into the bottom of the pie crust. Top with caramel oatmeal filling. Bake pie on the bottom rack for 25 minutes, then move to the top rack for another 20-25 minutes, until puffed and slightly jiggly in the center. If crust is darkening too quickly at any point, tent with foil.

Let pie cool completely before serving, with a dusting of confectioner’s sugar, if desired.

Leftover pie will keep covered at room temperature for up to two days or in the refrigerator for three.

Garlic Confit Mashed Potatoes

Garlic Confit Mashed Potatoes

The internet will try to tell you otherwise, but I feel you should know that the absolute best garlicky mashed potatoes are completely free of butter and cream.

Yeah, I’m here to sell you on vegan mashed potatoes. Please don’t leave!

Garlic Confit Mashed Potatoes

You’ll be missing out on luxurious homemade garlic confit that’s been slow-simmered to rich, fragrant perfection and then mashed into soft russet potatoes. Uh huh. Garlic Confit Mashed Potatoes are where it’s at, y’all. Only the best garlicky potato bliss for our Thanksgiving tables, am I right???

You can get a jump start on making your own holiday Garlic Confit Mashed Potatoes right now! The confit can be made up to two weeks ahead (yeah, Thanksgiving is only two weeks away). Just simmer it while you’re doing something else and then stick it in the fridge until you need it. Let it come to room temperature and then mash it into these rich, smooth, oh so good potatoes.

You’ll notice that the garlic confit recipe asks for you to peel three heads of garlic, which probably seems insane, but fear not! You can either purchase your garlic already peeled *or* take the DIY easy way out, following one of those hacks you sometimes come across on social media, which is what I did.

I simply separated all the garlic cloves, put them in a covered bowl (I used a thin cutting board as a lid) and shook the living daylights out of the whole contraption for about two minutes, until all the papery skins had at least begun to slip off. Boom, done. After that, it’s just a matter of slicing off the ends before confit-ing, which again, is just simmering at a very low heat. So easy!

One more tip for perfect confit and mashed potatoes: buy fresh olive oil. Besides garlic, olive oil is the primary flavoring agent here, so you want it fresh fresh fresh. If you want to use a less expensive oil here, I’d go with grapeseed, but again, make sure it’s fresh. You don’t want some slightly “off” oil to ruin your potatoes.

Garlic Confit Mashed Potatoes

I mean, how could you not want these?! They’re the smooth side dish you know, but absolutely bursting with garlic flavor (and not much else)! Beyond their flavor, I love that they are vegan —at such a meat- and dairy-forward meal, I always worry about the vegans at the table having things to eat. And while you can’t subsist on Garlic Confit Mashed Potatoes alone, I wouldn’t mind giving it a try, you know?

Garlic Confit Mashed Potatoes
Garlic Confit Mashed Potatoes
makes about 6-8 servings

Garlic Confit:
3 heads garlic
1 cup olive oil

Mashed Potatoes:
3 lbs russet potatoes
cold tap water
1/2-3/4 batch garlic confit
Kosher or sea salt
freshly cracked black pepper

Make the confit. Peel the garlic by separating each head into cloves and putting them in a small mixing bowl. Top it with a lid or another object that will create a seal and shaking it until the papery peels start to remove themselves, about 2 minutes. Remove and discard the peels, then trim off the ends and any imperfections on the garlic cloves.

In a small saucepan, combine peeled garlic and olive oil, ensuring all garlic is submerged. Bring the mixture to a simmer over the lowest heat setting on your stove. Let simmer 30 minutes, until cloves are soft, but not browned. Set aside to cool for at least 15 minutes. You may also make the confit up to two weeks ahead and keep it covered in the refrigerator. Just make sure that the oil is covering all the garlic. Bring confit back to room temperature before using in potatoes.

To make the mashed potatoes, start by scrubbing, drying and peeling the russet potatoes. Cut into 1-inch cubes and place in a large heavy-bottomed pot. Cover with cold water by about 1-inch and season well with salt. Bring to a boil and let cook for about 15 minutes, until fork-tender.

While the potatoes are cooking use a fork to mash about half (1/2 cup) of the garlic in the confit.

Reserve about 1 cup of the starchy potato cooking water. Drain potatoes and return them to the pot. Mash with a potato masher (or a ricer if you have one). Add mashed garlic, along with about 3/4 cup of the garlicky oil and 1/4 cup of the starchy cooking water. Mash well, adding more cooking water (and/or oil from the confit) as needed to achieve the desired texture. Season to taste with salt.

Serve potatoes with more garlic confit on top, along with a sprinkle of freshly-ground black pepper.

Leftovers will keep in an airtight container in the refrigerator for up to 4 days.

Mashed Sweet Potatoes

Mashed Sweet PotatoesI’ve wanted to make Thanksgiving for years and years, but my family usually travels for this holiday. That said, I guess next Thursday is my lucky day…or something. Yes, since traveling is inadvisable at the moment, I am staying put and taking this excuse to make the whole turkey dinner in my apartment. This is obviously not how I imagined my first time making Thanksgiving dinner, but it’s what’s happening. And it might be a little messed up to say this, but I’m kind of excited about it. I mean, I’ll be bummed not to be with my parents, older sister and sister-in-law (and the dogs), and I would definitely like for this period of world history to get over and done, but I am really excited to make Thanksgiving.

The menu is still in the tentative planning phase, but I know for sure that I am making J. Kenji Lopez-Alt’s Turchetta and smaller batches of the cornbread stuffing, cranberry sauce and caramelized Brussels sprouts from my archives. Oh, and the best dang Mashed Sweet Potatoes you can get anywhere.Mashed Sweet PotatoesI can’t believe I’ve made it this many years without posting this recipe.

Creamed Kale? ✅
Dinner rolls? ✅
Two kinds of stuffing? ✅✅
Every cheesy appetizer under the sun? ✅✅✅✅✅
Mashed Sweet Potatoes? ❌

Truly, it’s bonkers. When I first moved to New York a thousand thirteen years ago, these were my go-to contribution to various Thanksgivings and holiday dinners, and they were a hit on every table they graced. These are seriously the *best* holiday sweet potatoes ever. Marshmallows be damned. (But not really.)Mashed Sweet PotatoesMashed Sweet PotatoesMy mom got the original recipe from her friend, Amy, and then passed it on to me. I’ve twisted the it a little since then, but only a little, because they were already pretty dang perfect. The secret? An entire brick of cream cheese and an entire stick of butter. Yes, I know that’s a lot of dairy and a lot of dense calories, but this recipe also makes a lot of sweet potatoes. Please resist the urge to cut back or use low-fat ingredients—it’s just not worth the effort without the real deals. This is holiday food, not everyday food (although I would never judge you for eating them with every meal for four days straight…ahem).Mashed Sweet PotatoesAs you might imagine, these Mashed Sweet Potatoes are…beyond. Beyond creamy. Beyond delicious. So beyond that it’s simply beyond me why anyone wouldn’t throw these on next week’s menu right now.Mashed Sweet Potatoes

Mashed Sweet Potatoes
barely adapted from my mom’s friend, Amy
makes 10-12 servings

4 pounds sweet potatoes, scrubbed & peeled, diced into 1-inch pieces
cold water, to cover sweet potatoes
2 1/2–3 teaspoons teaspoons Kosher or sea salt, divided
1 8-ounce brick full-fat brick-style cream cheese, cut into pieces
1/2 cup (1 stick) butter, cut into pieces
freshly ground black pepper, to taste
chopped parsley, for garnish

Place diced sweet potatoes in a large, heavy-bottomed pot. Add salt and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce to medium-high and let simmer until sweet potatoes are fork tender. Remove from heat.

Carefully drain water by pouring sweet potatoes through a colander. Return sweet potatoes to the hot pot. Use a potato masher to begin to break up sweet potatoes. Add all pieces of cream cheese and butter, along with 1 teaspoon salt and a few grinds of black pepper. Mash to combine, using a silicone spatula or wooden spoon to scrape down the sides of the pot as necessary. Do not over-mash. Taste for seasoning, then stir in more salt by the 1/2 teaspoon and pepper as desired.

Remove to a serving dish and serve immediately with chopped parsley, if desired. Leftovers will keep covered in the refrigerator for up to 3 days.

If you’d like to make Mashed Sweet Potatoes ahead, spread them into a medium-sized casserole dish. Let cool completely, cover with foil and refrigerate overnight. The next day, remove them from the refrigerator and let sit at room temperature for at least 30 minutes. Then place covered dish in a 350F oven for 30-40 minutes, until hot. Serve.Mashed Sweet PotatoesMashed Sweet Potatoes