I'm having more fun working with Land O'Lakes (Kitchen Conversations) on this recipe! I'm a huge fan of butter, let's face it: I love all kinds of butter. And brown butter? I'm an even bigger fan. Brown butter gives dishes a nutty AND buttery flavor. I have been wanting to make a dish with gnocchi for a while now. So why not combine brown butter and gnocchi? I'm still scared to make it from scratch so store-bought for now and huge bonus is this dish only takes less  than 30 minutes to put together!

I’m so excited about being a part of the Land O’Lakes Pin a Meal. Give a Meal. campaign for Feeding America®. Feeding America® does such amazing and important work, and I’m thrilled that Land O’Lakes asked me to be a part of helping to bring awareness to hunger in America and help donate meals.

We need your help! For each recipe pinned or repinned, Land O’Lakes will donate nine meals to Feeding America®. You can pin this recipe right here on The Little Kitchen to donate. It’s that simple. To help even more, pin or repin any recipe from Land O’Lakes between now and May 31, 2014. If you love Pinterest as much as I do, this program makes it so easy to help a good cause.

Here’s how to make this delicious Gnocchi with Brown Butter Cream Sauce & Kale.

First, let me show you how to brown butter. Melt a Land O Lakes® Unsalted Butter Half Stick on medium heat in a nonstick skillet.

It will start foaming. Don't walk away!

A few minutes later, you have brown butter. Butter can burn easily so watch it carefully.

Remove from the skillet and set aside. Don't put that skillet away, you're going to use it to cook the veggies.

Remove the stems from the kale and chop the leaves.

Chop the red pepper.

I chose mini gnocchi for this recipe. Aren't they cute?

Remove the gills from the portobella mushrooms.

And then slice them.

Return the skillet to the stove and add 1 teaspoon of the brown butter, the chopped peppers and sliced mushrooms.

Cook for a few minutes, until the mushrooms are cooked down.

Add the kale.

I love that kale is bright green!

Add the cream and the brown butter and allow it to simmer for a couple of minutes.

All done!

This is definitely a version of really fast comfort food. I love the gnocchi paired with the nuttiness of the brown butter and the cream makes it a teeny bit rich…but the rich flavors are are balanced out by the kale, mushrooms and the peppers. And even better, it tastes great reheated the next day!

And remember, by pinning this recipe, you donate 9 meals to Feeding America^®. For every Land O'Lakes recipe that is pinned or repinned between March 28 and May 31, 2014, the Land O'Lakes Foundation will donate $1 to Feeding America^®. Help us reach the goal to donate of 2.7 million meals.  Visit landolakes.com/Pinameal.

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Gnocchi with Brown Butter Cream Sauce & Kale Recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 to 3

Ingredients

• 1 Land O Lakes® Unsalted Butter Half Stick 4 Tablespoons
• 2 fresh portobella mushrooms washed and sliced
• 1/2 red pepper chopped
• 1 cup chopped kale washed & stems removed first
• 1/2 cup heavy cream
• salt & pepper
• 1 pound package of mini or regular-sized gnocchi prepared according to package instructions
• grated Parmesan cheese

Instructions

• In a nonstick skillet, melt butter on medium heat. Then cook for 3 to 4 minutes until brown. Remove from pan.
• Return skillet to stove and add 1 teaspoon brown butter. Add mushrooms and red peppers. Cook for 3 to 5 minutes (stir occasionally), until mushrooms are cooked down. Add kale and cook for 1 to 2 more minutes, until the kale is bright green.
• Add cream and the remaining brown butter back to the pan and stir. Simmer for 3 to 4 minutes, stirring occasionally. Season with salt and pepper. Serve sauce with gnocchi and topped with Parmesan cheese.

$1 helps provide 9 meals* secured by Feeding America^® on behalf of local member food banks. The Land O’Lakes Foundation guarantees a minimum of 2.7 million meals* (monetary equivalent of $300,000.00) to Feeding America and member food banks from March 28 through May 31, 2014

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

The post Gnocchi with Brown Butter Cream Sauce & Kale appeared first on The Little Kitchen.

It's safe to say that I'm obsessed with brown butter. It's more than just melting butter, getting it to the point where it starts browning and not burning it. It has a nutty quality that just takes butter to a new level. And since the cookies last week, I knew I had to keep making desserts with it!

It's been hot right…so hot and I have been turning my oven on way too much. Last year, I visited my sister, Connie, in Boston and we had all of these grand plans to bake and cook and the week before, she called and told me she was scrapping our baking plans because it was too hot. I did not even begin to understand until I arrived. It was sooooo hawt. I swear it was 100 degrees in her apartment and with no central air, there was no way we were baking.

So all of you northeasterners and anyone else who doesn't have central AC…I feel for you. Naomi from Bakers Royale and I are doing a week of no bake desserts…just for you! Be sure to go check out her Neapolitan Ice Box Cake today!

For this dessert, if you don't want to turn the stove on, you can just melt the butter in the microwave.

Brown the butter and then melt the marshmallows. Mix up the rice krispies cereal with 2/3 of the marshmallow mixture and pour into a greased 13×9 pan. Flatten using wax paper or a spatula sprayed with non-stick cooking spray. Then, reheat the marshmallows if necessary and mix it up with the fruity pebbles. Add the fruity pebbles to the top of the rice krispies and flatten the same way.

Surprisingly, this dessert is not too too sweet. With the browning of the butter and changing the traditional rice krispy treats to include one of my favorite cereals, fruity pebbles, and of course the white chocolate…it's perfect, seriously. And to show my obsession for this cereal may go a little too far, I even created a pinterest board for all treats pertaining to it.

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Brown Butter Fruity Pebble Rice Krispy Treats

A different twist on rice krispy treats that also involves fruity pebbles cereal and brown butter!

Cook Time 10 minutes minutes

Servings 20 bars

Ingredients

• 4 Tablespoons unsalted butter browned
• 5 cups miniature marshmallows
• 4 cups Kellogg's Rice Krispies cereal
• 2 cups Post Fruity Pebbles cereal
• 2/3 cup white chocolate chips Hershey's
• 2 Tablespoons vegetable oil

Instructions

• Prepare a 13x9 baking dish by spraying it with non-stick cooking spray or baking spray.
• Add butter to a saucepan and heat at medium. Don't let it burn. Continually stir with a wooden spoon and remove from heat when butter particles start to brown, about 5-8 minutes.
• Add marshmallows to the brown butter and consistently stir until melted all the way.
• In a large mixing bowl, mix up the rice krispies cereal with 2/3 of the marshmallow mixture and pour into the baking dish. Flatten using wax paper or a spatula sprayed with non-stick cooking spray.
• Then, reheat the marshmallows if necessary and mix it up with the fruity pebbles. Add the fruity pebbles to the top of the rice krispies and flatten the same way.
• Melt white chocolate in the microwave in 15 second increments. When mostly melted, add oil and mix well. Transfer white chocolate to a decorator bag and snip the end, drizzle over krispy treats and serve.
• Chocolate tip: use milk chocolate for a completely different taste. If using candy melts, you may need to use less vegetable oil than noted here.

Notes

Modified from the Original Rice Krispies Treats

Other Brown Butter Rice Krispy Treat Recipes:
Brown Butter Rice Krispie Treats
Gluten-Free Brown Butter Rice Krispies

Other Fruity Pebble Delights:
Fruity Pebble Fudge

The post Brown Butter Fruity Pebble Rice Krispy Treats! appeared first on The Little Kitchen.

I'm obsessed with sprinkles. My husband will tell you that I pronounce them as sprankles. Don't ask… I love my sprinkles with vanilla ice cream. And way before I had my first job at a Haagen-Dazs, my favorite dessert was their hand-dipped ice cream bars dipped in milk chocolate and five million sprinkles.

My other obsession, brown butter. So I'm taking sugar cookies to another level with brown butter.

Don't burn the butter. I did and I had to start over. It's very upsetting when you waste butter. Don't waste butter like I did.

I used this nifty cookie scoop to ensure my cookies were all the same size.

Right out of the oven! First, I'm in love with convection, if your oven has that setting, use it. Second, the fine folks at Silpat overheard my conversation with Maria on twitter…she was shocked I had never used a Silpat before, so they emailed me and offered to send me a couple to try out.

Umm, I'm in love. I love that they are easy to clean up and the bottoms of my cookies didn't get too brown, just the way I like it. They only fit a couple of my cookie sheets, so time for me to shop for new cookie sheets. Do you have a favorite brand?

They are thick & chewy!

Buttery and slightly nutty from the brown butter, I love these chewy cookies…and they have slight crunch from the sprinkles. These are my new favorite sugar cookies!

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Brown Butter Funfetti Sugar Cookies

Everything's better with brown butter!

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 16 -18 cookies

Ingredients

• 1/3 cup shortening
• 1/3 cup unsalted butter browned
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose unbleached flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons sprinkles

Instructions

• Heat oven to 350 degrees.
• Add butter to a saucepan and heat at medium. Don't let it burn. Continually stir with a wooden spoon and remove from heat when butter particles start to brown, about 5-8 minutes. Set aside and allow to cool.
• In the bowl of a stand mixer, add browned butter, shortening and sugar. Mix thoroughly until creamed together. Add egg and vanilla and mix thoroughly. Add sifted flour, baking powder and salt. Quickly mix until just combined, don't over mix. Add sprinkles and combine with a rubble spatula.
• Using a medium cookie scoop, approximately 1.5 tablespoons, scoop dough balls and roll with your hands into a complete ball. Place onto a cookie sheet covered with a Silpat or parchment paper. Bake for about 10 to 12 minutes. Allow to cool on cooling racks.

Cookie Tip:

• Store your cookies in an airtight container with a piece of bread. The bread will dry up and keep your cookies soft.

Notes

I modified the original sugar cookie base recipe from these Soft Sugar Cookies.

Other Funfetti recipes:

Homemade Funfetti Cupcakes
Funfetti Cookies
Funfetti Layer Cake

Disclosure: I was given a couple of Silpats to review & I'm in love. There are a few affiliate links in this post.

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