This is a sponsored post written by me on behalf of the Minerva Dairy. All opinions are entirely my own.

What a better way to start September than with warm and appetizing sage and brown butter gnocchi. This delightful dish screams comfort food to me. Fall food should be comforting, don’t you agree?

Well, I genuinely love Autumn and everything that comes with the Fall season; Autumn foliage, tasty food and the fragrant air that smells more like cinnamon and spice.

Anyhow, I wanted to let you all knowthat I partnered with Minerva Dairy Butter once againto bring you one more amazing recipe.

By the way, did you know that Minerva Dairy, is America’s oldest family-owned creamery? They just revamped their brand and packaging this year in honor of their 125th anniversary.

That is impressive, my friends. I absolutely love their story as well as working with a brand like Minerva Dairy.

So, after thinking of some wonderful and yummy ideas, this classic recipe popped in my head. It is sincerely loved all around the world and most importantly my family loves it.

It was a win-win situation here. I post homemade recipes that my family dearly likes.

You will never find fake food whatsoever. I style food that I post here, of course. However, after each photoshoot, we devour food that I made. Every so often I need to heat it up but after doing this for nine years, they know the drill.

That being said, we enjoy gnocchi prepared with Minerva Butter. I love unsalted but for savory sauces or any other dishes, I use garlic and herbs to give a bit more character.

CLICK HERE FOR MORE TASTY DINNER IDEAS

It’s extremely delicious. Sea salt Minerva Dairy Butter is very tasty as well. I love smearing on my morning toast. I’m more of savory breakfast or brunch gal.

Nevertheless, I heartily hope youguys like these sage and brown butter gnocchi. They are reallyunbelievably tasty.

Happy Cooking!

Hey, if you make Sage and Brown Butter Gnocchi or any other recipe from my site, please tag me on Instagram. @sandraseasycooking… Thank you so much in advance!

Yield: 4 Servings

Sage and Brown Butter Gnocchi

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Sage and Brown Butter Gnocchi is easy, tasty a perfect dinner.

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Ingredients

• 1 pound potato gnocchi, you may make your own if you wish
• 1 tsp. Lemon juice
• Salt, and Black Pepper to taste

Butter Sage Sauce

• 5 tablespoons Minerva Dairy garlic and herbs butter
• 6 sage leaves, thinly sliced or leave them whole

Garnish:

• 1/2 cup shaved or grated parmesan cheese

Instructions

1. Melt the butter in a large skillet over high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Watch it closely to keep the butter solids from burning. Turn down the heat and add sage and fry it for 30 to 40 seconds. This takes a few minutes or less so be close by. Transfer the butter and sage to another bowl.
2. Bring a larger pot of salted water to a rolling boil then add the gnocchi. When it floats to the surface it is done. Allow it for about half a minute more in the boiling water before removing the gnocchi from water.
3. Scoop the gnocchi from the pot with a spider or slotted spoon, transfer to the skillet and toss until some of the brown-butter flecks stick to the gnocchi. Be careful and stay a bit back.
4. Pour over brown butter and sage and keep tossing gnocchi.
5. Add a few tablespoons of the gnocchi cooking water and a gentle squeeze of lemon, about 1 teaspoon or so; toss again.
6. Remove from the heat and add half of the cheese. Divide among bowls and top with the cheese.
7. Serve it with a bowl of greens such as Cesar salad.
   
   
   

Notes

You may use any pasta for this dish, even ravioli as long as you have sage and herbs and garlic butter.

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Easy Lyonnaise Potatoes are such a comfort food to me. Ever since I was little, I loved the combination of potatoes and onions sauteed in butter.

I do not think there is a better side dish to compliment pretty much any meat, fish. It goes even perfect with eggs.

Usually, I would finish everything and crack a few eggs on top. It is absolutely divine, but that is a recipe on its own.

CLICK HERE FOR MORE TASTY POTATO RECIPE

So, this recipe is coming from Lyon, France. That is why it is named Lyonnaise Potatoes. The city is known for its historical and architectural landmarks. Lyon, less than 300 miles away from Paris, has developed a reputation as the capital of gastronomy in France.

Anyhow, one of my favorite ways to serve this tasty classic French dish is with steamed or grilled fish. In my opinion, these sliced pan-fried potatoes just compliment fish very well.

Anyhow, my husband loves caramelized onions as much as I do so we had this at least a couple of times a month.

To be honest, we have been off potatoes completely since December of 2018, therefore now potatoes make an appearance at hour table ever once in a while.

It is just a wonderful side dish that must try if have not had a chance. I kept it petty classic so please do let me know how you like it?!

I am thinking this would be great with sweet potatoes over Thanksgiving. Sweet and savory type of side dish. I might even try it.

Ever since I became a food blogger my palate expanded and I am more adventures when it comes to food.

As I said many times before, sometimes you need to just to go with your taste regardless of what the recipe says. Honestly, I rarely follow a recipe. I have been cooking for so long now that approximately know how much seasoning I need to add.

CHECK OUT MY TASTY SIDE DISH RECIPES

Well, I am not ancient. Yes, I am knocking on the door of big 4-0 next February, which I am totally looking forward to. What I wanted to say here is that even though I am 39, I have been cooking for more than 25 years.

Cooking comes naturally to me and I enjoy cooking. Sandra’s Easy Cooking was named only because cooking is really not hard.

Yes, you will burn even eggs, perhaps blow your microwave, set your oven on fire, cut your finger or burn it, etc. but that is all learning experiences. Don’t be afraid to just experiment; taste, smell, look, season, mix, turn down the heat. Just use all your senses.

Okay, lovelies… I hope you try my yummy and might I add Easy Lyonnaise Potatoes. If you do, please tag me on INSTAGRAM @sandraseasycooking with hashtags #sandraseasycooking… and, hey, don’t forget to follow for more easy recipes. Thank you in advance!!!

Yield: Serves 4

Easy Lyonnaise Potatoes

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Easy, tasty and amazing side dish that would wow you and your family.

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Ingredients

• 26 oz (750g) New Potatoes, about 4 medium potatoes), sliced into 1/4-inch-thick rounds
• 4 tablespoons unsalted butter, (2 tbsp. goes for Onions)
• 2 tablespoon Oil
• 2 sweet onion (7oz/200g), such as Vidalia, sliced into 1/4-inch-thick rounds
• 1/4 teaspoon freshly ground black pepper
• Kosher Salt to taste, about 1 teaspoon + for boiling potatoes
• 1/4 cup roughly chopped fresh parsley leaves + for garnish

Instructions

1. Place the sliced potatoes and a good pinch of the salt in a saucepan and add cold water a bit above the potatoes.
   Bring to a boil over high heat then boil potatoes for 10 to 12 minutes or until tender.
   Drain the potatoes and add cold water over it to stop cooking, drain again and set aside to cool down. I do not peel the as they are waxy new potatoes, but at this point you may peel them if you wish to do so.
2. Melt 2 tablespoons of the butter with 1 tablespoon of oil in a larger nonstick frying pan over medium heat.
   Add the onion and 1/4 teaspoon of the salt, and cook, stirring, until caramelized and lightly browned, about 10 minutes. Transfer the onions to a small bowl and set aside. We are looking for a lighter caramelization, not an onion jam.
3. Melt the remaining 2 tablespoons of butter with a drizzle of oil in the same frying pan over medium-high heat. Add the potatoes and season with a dash of pepper and salt, to taste. If there are too many slices of potatoes to cover the bottom of your pan, you may cook potatoes in batches then combine them together at the end with onions, or you may use more skillets to shorten the time of cooking.
4. So as soon as you place potato slices in the pan, in one layer, turn them on the other side to coat with the butter and oil and spread into an even layer. For each batch add a pinch of salt and pepper to season the potatoes.
5. Cook undisturbed, until the bottoms are lightly browned, 2 minutes then turn around to cook the other side. Keep turning until you get a nice golden color.
   Now put everything together in one skillet, returning the onions too, stir to combine. Cook for a minute or two with 1/4 cup of parsley. You may garnish with the chopped parsley before serving.

Notes

I like using larger waxy new yellow potatoes, but if you are using regular russet potatoes peel them after boiling and then slice to 1/4 inch slices. That way they will still stay in one piece. There are no right or wrong ways. This is my way of doing it so I do not peel mine when I use these types of potatoes.

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My delicious Cucumber-Tomato and Mozzarella Cheese Salad. Who does not appreciate a hearty salad?

Needless to say, we eat classic salads all year round, naturally depending on the season, of course.

However, with all the ingredients convenient even during the winter season, we are able now to eat this salad any time we want.

CLICK HERE FOR MORE TASTY AND HEALTHY SALAD RECIPES.

I know very well the taste is not the same. After all, freshly harvested fruit and vegetables are indeed the best eaten in season.

However, for the gracious sake of your cravings, we can most certainly eat delicious salads like this 365 days a year.

Above all, Cucumber, Tomato, and Mozzarella Cheese Salad undoubtedly my absolute favorite summer food. We probably eat this on a daily base during hot summer days.

It is so refreshing and tasty it goes perfectly with any grilled food, even grilled vegetables if you are vegetarian.

You assuredly have a possible option here to include some avocados or grilled tofu even if you do not consume cheese. As you can see it is most definitely versatile salad.

So next time when you have a family gathering or just grilling time, make this salad. I am sure that you will not regret because it is really tasty. I can’t even tell you how much we love it.

As I said below in the recipe card, you can add other ingredients and make it your own depending on the season.

My daughter loves Avocado so we always add it, especially if we are out of cheese. It just gives you a bit of creaminess which would be perfect for vegan. Sometimes red onions, and green peppers

You might like these salad recipes:

• Heirloom Tomato Feta Salad
• Fruit Salad with Citrus Maple Dressing
• Colorful Pasta Salad with Italian Dressing
• Vegetarian Pasta Salad

If you make my Cucumber-Tomato and Mozzarella Cheese Salad, please tag me on Instagram.

@sandraseasycooking and use hashtag #sandraseasycooking so I could see your creation and share it with everyone else. Thank you so much in advance for all your love and support!

Yield: 4 SERINGS

Cucumber-Tomato and Mozzarella Cheese Salad

Prep Time: 10 minutes

Total Time: 10 minutes

Easy. healthy and tasty salad recipe.

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Ingredients

• 2 Medium Tomatoes on the Vine, sliced
• 1 cup Snacking Tomatoes, orange, but sweet golden would work as well or multicolored
• 1 Organic English Cucumber, diced
• 6 oz Fresh Mozzarella Cheese, cubed or Fresh Mozzarella Pearl Cheese
• 3 Organic Green Onions, sliced
• 2 Tablespoons Olive Oil
• 1 Tablespoon Lemon Juice
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon freshly Ground Black Pepper
• 1/4 teaspoon Dried Oregano

Instructions

1. In a large bowl, combine the sliced tomatoes, diced cucumber, chopped green onions.
2. For the simple vinaigrette: in a small bowl, whisk the oil, lemon juice, salt, pepper and herbs such as oregano or parsley. Pour over salad; toss well to coat.
3. Cover and refrigerate for at least 15 minutes. Just before serving, stir in cheese. Serve with a slotted spoon.
4. This is a perfect salad with anything grilled or with fish.

Notes

You may add avocado or red onions in this salad It is very delicious. Also, if you by any chance do not have any mozzarella but Feta is in your fridge, use it. It is so tasty in this salad.

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Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 200 Total Fat: 14.7g Saturated Fat: 5.6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 30mg Sodium: 251mg Carbohydrates: 8.6g Fiber: 1.8g Sugar: 3.8g Protein: 8.9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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