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

Instructions:

1. 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.
2. 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.
3. 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.
4. Add the cannellini beans, kale, nutritional yeast and lemon juice, and sauté for another 3 to 4 minutes, until the kale has wilted.
5. Refrigerate leftovers in an airtight container for up to 4 days.

Recipe Notes:

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!