Our recipe for Ricotta Gnudi with Browned Butter and Sage is one of the most visited recipes on our site, so we've finally decided to post a sister recipe showing how they can also be served with pomodoro sauce.
Since the original recipe was also one of the first we posted, we didn't have many pictures of the steps to get to the final dish. We made sure to capture the process to show how easy this recipe is to make. We hope you enjoy this variation as much as we do!
Prep: 20 minutes
Cook time: 3-4 minutes
Yield: 36 gnudi
You will also need:
One cookie is delicious. Two cookies is amazing. Put some filling in the middle and it's delightful!
While we are not going for copycat Oreos here, we did want a sandwich cookie with a filling that held up to the bite test. Ever had a sandwich cookie where the filling squished out?
So we made these delicious, chocolatey biscuits with a vanilla marshmallow fondant centre. You could also fill them with a stiff ganache, icing, or your favourite jam. With Halloween right around the corner, we also used some fun imprints to customize the tops, which you could do for any holiday!
Prep: 30 minutes
Cook time: 15 - 20 minutes
Yield: 2 dozen (24) 2-inch cookies
You will need:
Ingredients (chocolate cookies):
Method (chocolate cookies):
With Thanksgiving coming up fast, we couldn't wait to make sure we shared a recipe for pumpkin pie this year. (Yes, this absolutely means we already ate the pie and will happily indulge in another one on the holiday weekend!)
One thing some people can't seem to agree on when it comes to pumpkin pie is whether or not to partially bake the crust. With this version, we slightly blind baked the crust to keep the filling from seeping into the crust, so it would be flaky through and through. However, we've also made it without the additional step and it's still just as delicious.
Since the pie dough will make two crusts, you can easily double the filling and enjoy two pies! We recommend serving with a generous dollop of whipped cream and a dusting of cinnamon, or breaking out some good vanilla or maple ice cream and enjoying a healthy scoop on the side.
Prep: 20-30 minutes
Cook time: 60 minutes to 1 hour and 20 minutes
Yield: 1 9-inch pie (8 generous slices)
You will need:
There are all kinds of brownie recipes out there and we love them all. Sometimes a good cakey brownie with a decadent cream cheese swirl hits our sweet tooth in just the right spot. Other times, there's nothing better than a dense, fudgey brownie.
Friends, this recipe is the fudgey variety, sprinkled with coffee grounds and kosher salt for a brownie experience that'll perk you right up. We adapted this recipe after we saw these in Toronto Eats by Amy Rosen, swapping out our gluten free flour cup for cup, and they are insanely good and super chocolatey.
We also cut the recipe in half, since we never seem to have a rectangular pan lying around. The reduced amount of batter was perfect for an 8 by 8-inch square pan.
Prep: 15 minutes
Cook time: 35 to 45 minutes
Yield: 16 brownies
This recipe needs to come with a warning, because these chicken tenders are so delicious you don't even need to eat them with a sauce (although they only get better once you start dipping them!)
These are fantastic for weeknight meals, since they only take half an hour from start to finish. We've made them just to dip in sauce (BBQ is our favourite), for chicken tacos with a fresh mango jicama slaw, and even for simple salads.
Prep: 5-10 minutes
Cook time: 20 minutes
Yield: 12-16 chicken tenders
THE ART OF BAKING AND COOKING GLUTEN FREE
From sweet to savoury, our all purpose flour can be used for cooking and baking gluten free.
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