Recipe by Megan Neveu
Photography by Megan Neveu
Citrus and rosemary are such a beautiful flavor pairing. There’s a reason you’ll often find herbs such as rosemary paired with citrus.
These soft and pillowy cookies are full of fresh citrus and a touch of cinnamon. While the color of the blood oranges makes these cookies stand out, any citrus fruit works well here. Fun little fact: These cookies are my two little munchkins’ favorite cookies in the entire book.
Makes 24 cookies
Blood orange rosemary cookies:
Blood orange glaze:
- In a large pan over medium heat, sauté the mushrooms and garlic in 1 tablespoon of olive oil for 5 to 10 minutes, until the water has released and evaporated from the mushrooms.
- Add the gnocchi, salt, pepper and remaining tablespoon of olive oil to the pan, and sauté for 3 minutes with the lid on. You’ll notice that the gnocchi will begin to brown and crisp up.
- Add the vegetable stock and use your spoon to scrape the brown bits from the bottom of the pan. Sauté for an additional 5 minutes with the lid off.
- Add the cannellini beans, kale, nutritional yeast and lemon juice, and sauté for another 3 to 4 minutes, until the kale has wilted.
- Refrigerate leftovers in an airtight container for up to 4 days.
I encourage you to season this gnocchi recipe based on your personal taste preferences. Add more lemon juice for a brighter, tangier flavor, more salt or pepper for more seasoning or more nutritional yeast for a cheesy, savory flavor.
Most grocery stores carry a variety of canned white beans, such as cannellini beans, white navy beans and white beans. Any of these options will work!
Reprinted with permission from Sugar + Spice Cookies by Megan Neveu. Page Street Publishing Co. 2022. Photo credit: Megan Neveu.