Cheesy Baked Butternut Squash Ravioli & Spinach


On Sunday, I completed the Making Strides Against Breast Cancer walk with my team from the gym. Although it was a short walk, it sure was a chilly one. The wind was brisk and biting in a way that better mirrored winter than fall, and the sky was gray and dismal. Once all was said and done, we felt quite accomplished, but I was in need of something exceptionally warm and comforting to refuel with. I needed a meal that was rich enough to stick to my bones and warm me through.

This Baked Cheesy Butternut Squash Ravioli & Spinach was the remedy to the chill that hung on to me long after the walk was over. The sauce was as hearty as it gets since it was laced with oodles of gooey cheese and smooth butternut squash. The squash flavor is subtle; it just adds this little something extra that makes this the perfect dish for fall. Spinach helps bulk things up, and big raviolis fill you up to the max.

Y’all know I have one of the biggest appetites in the world, but it only took one generous bowl to satisfy my usually insatiable tummy. There was so much velvety sauce and melty cheese that it felt like I was giving my soul a high-five with every bite. It might have been dark and yucky outside, but I was one happy, toasty camper while curled up with a bowl of these rich raviolis.


You just can’t beat a big, bubbling casserole on a chilly fall night. It’s a full meal in one pot, and a little goes a long way. Plus, if you wind up with leftovers, I can attest to the fact that this heats up just as deliciously as it did the first time. That’s good news because there’s nothing better than knowing you’ve got another dose of this cheesy masterpiece waiting for you at the end of a long day.

A Few Tips Before You Get Cooking:

  1. You can use tortellini instead of ravioli.
  2. Buy the fresh ravioli, not frozen. It’s much better quality, and you won’t have to pre-cook it before baking the casserole.
  3. You typically can find fresh ravioli between the produce and meat section.
  4. You’re welcome to use fresh squash, but using the already pureed stuff means saving a lot of time and hassle.
  5. This sauce is great over plain pasta too, like in my Caramelized Onion Butternut Squash Mac & Cheese.


Baked Cheesy Butternut Squash Ravioli & Spinach
By The Smart Cookie Cook


  • 2 tbsp. butter
  • 1 shallot, finely chopped
  • 2 tsp. minced garlic
  • 2 tbsp. all-purpose flour
  • 2 1/2 cups heavy cream
  • 12 oz. frozen cooked butternut squash, thawed
  • 3 oz. Velveeta cheese, chopped
  • 3 cups shredded sharp cheddar cheese
  • ½ cup shredded parmesan cheese
  • ½ tsp. salt
  • 24 oz. fresh spinach ravioli (I used Hannaford brand)
  • 3 cups fresh spinach


  1. Preheat oven to 350 degrees.
  2. In a large saucepan, melt better. Add shallot and saute for two minutes. Add garlic and whisk in flour just until completely free of lumps. Immediately whisk in cream until smooth. Cover and let simmer until thickened, about 10 minutes.
  3. Whisk in butternut squash until evenly combined, then whisk in the 3/4 of the cheeses until melted and smooth. Fold in salt, ravioli and spinach.
  4. Transfer to a 9×13 casserole dish and sprinkle remaining cheese over top. Bake for 15-20 minutes, or until golden brown and bubbling. Let sit for 5 minutes before serving.


Zombie Caramel Apple Oreo Owls


I think I’ve been watching too much “The Walking Dead” lately. Combine that with my owl obsession, and you’ve got these Zombie Caramel Apple Oreos Owls.

I’ve had those cool yet creep bloody candy eyeballs on hand for some time now, and I couldn’t decide what to do with them. I’ve made very cute and pretty owl treats before, but this gruesome décor allowed for a more Halloween-appropriate upgrade.

Plus, how can you argue with a treat that’s this spooky AND easy? There’s no cooking required, and you can make them in less than 30 minutes with only 5 ingredients (sounds like 5 ingredients is the name of the game this week!). They’ll be the hit of any Halloween party because everybody loves owls and zombies. Together, you can’t go wrong.

And if somebody doesn’t like ‘em, well, who gives a hoot?



To make these extra fun and festive, I utilized the new Caramel Apple Oreos, but you could also scoop up the Pumpkin Oreos, or even the plain Oreos to make these. Decorating is up to you too. Have fun with it.

I think the zombie factor makes these a little easier to eat too. Regular owls would almost be too cute to sink your teeth into, but the fact they’re undead makes you feel like you’re doing the world a favor by chowing down.

I think I am just making this sound gross, so I’ll quit while I’m ahead.

Moral of the story: these are super cute, super easy, and a little creepy. Make them ASAP.


A Few Tips Before You Get Cooking:

  1. You can get grosser with these, adding red frosting or jelly as blood, black under-eye circles, scars, and more.
  2. Be gently when chopping the cookies. They will break easily.
  3. A small, round piping tip is helpful for decorating.

Zombie Caramel Apple Oreo Owls
By The Smart Cookie Cook

Yield – 16 Owls


  • 32 Caramel Apple Oreos
  • 32 bloody candy eyeballs (find them at your local craft store or Walmart)
  • White frosting
  • Orange frosting
  • Bone sprinkles


  1. Separate the tops from half of the Oreos. Take the side without filling on it and cut into quarters.
  2. Use frosting to attach two eyes to the top center of a full Oreo. Take two of the quarters you cut and attach one to each edge of the “owl,” below the eyes.
  3. Take another quarter piece you cut and cut it in half again. Stick those two tiny triangles into the top of the Oreo, sliding between the two cookie halves. Use orange frosting to draw a beak under the two eyes. Then use white frosting to draw a belly. Stick one bone sprinkle like a bow tie on the belly.


Cheesy Sun-Dried Tomato Garlic Bread


This bread was almost never born. Ry and I were out shopping for ingredients for the dinner I already had planned, a rich casserole that you’ll see tomorrow, when he started clamoring for garlic bread. I acted like this was a hassle, but let’s be honest, I was happy to bring more bread into my life.

He also suggested I get a post out of it, which was a grand idea, but that meant I needed a special spin on the recipe to make it worthwhile. Plain garlic bread would not do. Luckily, fate was on my side, and I spotted sun-dried tomatoes nearby. The match clicked in my head instantly, and Ry and I quickly snagged the stuff to make this Sun-Dried Tomato Cheesy Garlic Bread.

I might’ve given Ry a hard time about making this bread, but I can’t thank him enough for putting the idea in my head because this was the best darn garlic bread I’ve ever sunken my teeth into. The bread baked up to be beautifully crusty on the outside and tender inside. Every slice is slathered in sweet, pungent sun-dried tomato garlic and loaded with oodles of stringy cheeses. It was a beautiful sight to behold.

I think I teared up a little.


This stuff was so garlicky, flavorful, and irresistible. Ry and I made the mistake of having it as our appetizer. So naturally, it turned into a meal. I’d like to tell you we didn’t kill the whole thing before even touching our dinner, but I can’t lie to you guys.

I’ve no regrets though. This bread was melt-tastic, crunch-arific, garlic-ified heaven. Look at that. I had to make up not one, not two, but three new adjectives just to describe it. If that doesn’t speak to the level of awesomeness that this bread brings to the table, then nothing does. You’re only five ingredients away from a very happy Monday. Go forth and concur.


A Few Tips Before You Get Cooking:

  1. I used a pizza blend of cheeses, featuring whole milk mozzarella, parmesan, and provolone.
  2. You can make this even better with fresh oregano.
  3. My Sun-Dried Tomato Cheesy Garlic Bread makes for a great party food or appetizer. You can cut it in a checkerboard pattern to feed more people.
  4. The leftovers heat up great. Cook it the same way you did the first time by wrapping it in foil until warmed through.
  5. You can find jarred sun-dried tomato garlic in the produce section near the jarred garlic.


Sun-Dried Tomato Cheesy Garlic Bread
By The Smart Cookie Cook


  • 1 loaf fresh French bread
  • ½ stick butter (4 tbsp.), melted
  • 4 oz. sun-dried tomato garlic
  • 2 cups pizza blend shredded cheese
  • 1 tsp. dried oregano


  1. Preheat oven to 350 degrees. Line baking sheet with aluminum foil.
  2. Slice bread width-wise, just short of cutting all the way through. Leave just 1/8-inch at the bottom.
  3. Pour butter over top, pulling the slices apart slightly so the butter can sink in. Spread about 1 tbsp. of sun-dried tomato paste between each slice then stuff each crevice with a generous amount of cheese.
  4. Sprinkle oregano over top. Fold aluminum around loaf so it’s completely covered. Bake for 15 minutes then uncover and bake another 10-15 minutes until golden brown. Enjoy.


The Weekender: Hoots, Halloween, & Hard Work

Sage Spinach Pesto

Do you ever find yourself pondering if life will ever slow down? I’ve asked myself this several times this week, but it does me no good to dwell on it. If my life is hectic, it’s mostly my own choosing, so how can I complain?

I should just stuff my mouth with delicious food, and shut up. Lucky for us, that’s easy to do with awesome Smart Cookie recipes each week. Let’s review, shall we?

  1. 4-Layer Halloween Treat Cups
  2. Pumpkin Oreo Chip Blondies with Maple Glaze
  3. Sage & Spinach Pesto
  4. 10 Pink Recipes for Breast Cancer Awareness
    Smart Cookie16

Between school and training for my BodyStep certification next month, I’ve had my hands full. The gym has become my home away from home, but I’m okay with that. This week, we’ve been preparing for our Making Strides Against Breast Cancer Walk on Sunday, so we all dawned pink for a special BodyPump class. Notice I’m sporting my best Hello Kitty, the Queen of Pink.

pinkpumpSpeaking of Hello Kitty, to reward myself for working my butt off this week, I decided to snag this absolutely adorable Halloween Hello Kitty from Walgreens. I had to stop in anyway, so why not, right?


I must’ve hit the Halloween jackpot this week, because I also scored these too cute Halloween owl hair clips from Kirklands for $3. Can’t beat that!


And while in Kirkland’s, I began my Christmas decor shopping early when I spotted this guy. How on Earth could I turn away a Santa owl pillow that cute, and for $15? I knew right away that he was coming home with me.


While we’re on the subject of owls, allow me to give you a preview of a Halloween recipe coming your way this week: Zombie Caramel Apple Oreo Owls. If you follow me on Instagram, you already got an exclusive sneak peek at these. And if you don’t follow me, then make sure you do so that you don’t miss posts like this.


Find me on Twitter, Facebook, & Pinterest too!

Some of Sister Cookie’s wedding pictures are finally surfacing. She just got her paws on some rehearsal dinner pics, so hopefully the ones from the Big Day are coming soon. Here’s a couple for y’all:

rehearsal sistersrehearsaldinner

What did you eat or cook this week? How are you preparing for Halloween?

10 Pink Recipes for Breast Cancer Awareness Month

Smart Cookie16

Since it’s Breast Cancer Awareness Month and the Making Strides Walk is this weekend, I compiled a quick collection of perfectly pink treats. I will be walking with my team from Powerhouse Gym, and if you’d like to donate to our team, please visit my Making Strides page.

Enjoy these pink desserts, and comment with links to your favorite pink recipes, if you’d like.

  1. Pink Chiffon Marshmallow Cookie Cups
  2. Sparkling Strawberry Sugar Cookies
  3. Pink Marbled Cupcakes
  4. Strawberries & Cream Filled Cupcakes
  5. Strawberry Coconut Macaroons
  6. Strawberry Sprinkle Cookie Sandwiches
  7. Mini Strawberry Cookies & Cream Ice Box Cakes
  8. Personal PB&J Pies
  9. Raspberry Golden Oreo Fudge
  10. Strawberry Coconut Poke Cake
    dsc_8962Will you be walking this weekend?

Sage & Spinach Pesto


The first time I ever tried pesto, I was quite skeptical. For starters, I was a youngster, and anything that didn’t come in a frozen package perturbed me. Plus pesto is a vibrant green color, which also didn’t seem right to me at the time. Sister Cookie insisted I give it a chance though, and one night for dinner, she made mini pizzas with pesto.

This whole memory is weird to me because Sister Cookie did not ever cook, so I’ve no clue what the occasion was. Plus, we found out very quickly that pesto isn’t the best option for her because of her nut allergy (most pesto contains pine nuts). The important part of the story is that I wound up discovering I flippin’ loved the heck out of pesto.

Looking back, why wouldn’t I? It’s just fresh basil, olive oil, and perhaps some pine nuts and parmesan. It’s hard not to like that line-up. Nowadays, I use it for all kinds of things like 3-Cheese Pesto Grilled Cheeses and Eggplant Sticks with Pesto Dipping Sauce.


I also like to tweak the original formula to switch things up from time to time. With today’s Sage & Spinach Pesto, I was looking for a seasonal fall twist on the classic sauce I love so much. Sage is one of my favorite herbs because it has this sweet, aromatic flavor that tastes like the holidays. I added loads of fresh spinach too in order to beef this up more than your average pesto.

I kept things otherwise traditional by adding toasted pine nuts and tangy parmesan. The smooth and rich finished product is hearty and loaded with nutrients. It’s perfect over pasta or spread a top a sandwich. You can even take a note from Sister Cookie and incorporate it onto a pizza with some mozzarella and butternut squash.

Come to think of it, that sounds fantastic. I know what I’m doing with my leftovers!


A Few Tips Before You Get Cooking:

  1. Walnuts would be delicious if you’d prefer them over the pine nuts.
  2. Pesto’s possibilities truly are endless. Use it on pasta, sandwiches, wraps, pizzas, breads, or make it a dip for skewered tortellini.
  3. If you don’t have a food processor, you can make pesto in a blender. It might take a little bit more stirring and pureeing though.
  4. For a stronger presence, you can try kale instead of spinach.
  5. Pesto’s consistency is up to you. You can add everything towards the beginning so it’s smooth overall, or you can add the nuts in later and just pulse lightly to keep a more.


Sage & Spinach Pesto
By The Smart Cookie Cook


  • 1/4 cup pine nuts
  • 2 cups fresh spinach
  • 2/3-oz. package fresh sage
  • ¼ + 1 tbsp. cup extra-virgin olive oil
  • 2 tsp. minced garlic
  • 3 tbsp. shredded parmesan cheese
  • ½ tsp. salt


  1. Preheat oven to 350 degrees. Spread nuts out in a single layer on a baking sheet. Bake 5 – 10 minutes, or until just starting to turn golden. Set aside.
  2. In a food processor, pulse spinach and sage until finely chopped. Add all remaining ingredients, including the pine nuts, and puree until completely smooth. If you’d like it smoother, add more oil, a little at a time.


Pumpkin Oreo Chip Blondies with Maple Glaze


My patience was tested today when I made these Maple Glazed Pumpkin Oreo Chip Blondies. I got about halfway through making my batter, cracked my last egg into the bowl, and it was bloody. So into the trash I tossed the batter. Two eggs, two sticks of butter, and tons of sugar wasted. It’s times like that when I want to say, “Forget it.” But my love for y’all made me persevere, and I whipped up batch No. 2.

Luckily, my second round went much better. No goofs this time, just one big panful of warm blondie bliss. They’ve got two levels of pumpkin: specks of Nestle Pumpkin Spice Morsels plus whole Pumpkin Spice Oreos baked right in. But even still, I felt there was something missing: a sweet maple glaze drizzled over top like artwork.

When I sunk my teeth into one fresh out of the oven, I was darn glad I didn’t’ give up after my first attempt. Life likes to screw with you sometimes, and you have to decide if it’s worth fighting back. When food is involved, it’s pretty much always worth it.


I love comforting desserts like this that don’t require any fancy techniques or chilling times. It all bakes up in one pan, you drizzle a simple glaze over it, and you’re done. The finished product features multiple textures and flavors: crunchy, chewy, and thick with notes of brown sugar, pumpkin, spices, and maple. It’s a well-rounded treat. In fact, with those Oreos, it’s a treat within a treat!

What really made these worth the hassle was when I came home after a long day to the smell of freshly baked blondies and sweet maple lingering in the air. The mess I had left in my kitchen was not so welcoming, but at least I could reward myself with a blondie when I was done cleaning.


A Few Tips Before You Get Cooking:

  1.  I always find it’s better to take bars and cookies out of the oven a minute or two before you actually think they’re done. That’s usually when they’re just right.
  2. The glaze is optional. The blondies will still be good without it.
  3. If you can’t get your hands on Pumpkin Oreos, use regular Golden ones. You can also use white chocolate chips instead of the Pumpkin morsels.
  4. Try to mix the batter as little as possible. That will help it stay moist.


Maple Glazed Pumpkin Oreo Chip Blondies
By The Smart Cookie Cook


  • 2 sticks (1 cup) butter, softened
  • 1 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 large eggs
  • 2 ½ cups all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup Nestle Pumpkin Morsels
  • 15 Pumpkin Oreos
  • 1 cup powdered sugar
  • 2 tsp. maple extract
  • 3 tbsp. heavy cream


  1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray and line with parchment paper so that it hangs over the edges.
  2. Cream together butter, brown sugar, and granulated sugar until fluffy and well-combined. Add eggs one at a time and beat just until combined.
  3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Beat into butter mixture on low in thirds until well-combined. Fold in morsels.
  4. Transfer batter to prepared pan and press into an even layer. Stick Oreos into the surface, 5 across and 3 down. Bake for 25-27 minutes or until puffed and set. Let cool completely.
  5. Whisk together powdered sugar, maple extract, and cream until smooth. Drizzle over cooled bars. Cut into squares and enjoy.


4-Layer Halloween Treat Cups


Every year around this time, I wait for Pillsbury to put out their Holiday Shapes sugar cookies. They’re always in the same place in my grocery store, and when a holiday approaches, I wait around for them to appear.

I know y’all are wondering what the Smart Cookie Cook needs store-bought dough for. The thing is, I grew up baking those Shapes cookies, long before I became the novice Smart Cookie I am. So nowadays, I like to look for inventive ways to make something special out of ordinary cookie dough.

Last year, I made this towering Halloween Cookie Ice Box Cake that was too cute for words. Could I make something equally adorable and easy this year? Of course! My 4-Layer Halloween Treat Cups require four ingredients and four steps to make four layers of delight: fudgy brownie on the bottom, rich chocolate, toasty marshmallows, and that chewy sugar on top with the Jack-o-lantern smiling back.


I like these 4-Layer Halloween Treat Cups because you don’t have to be decisive. Do you want a brownie? A cookie? Chocolate? Something gooey? We can have it all. That also makes this a crowd-pleasing snack, perfect for parties or just a dull weekday at work.

Want to know what’s really fun about these treats? They’re a way for people who aren’t pumpkin lovers, or even apple lovers, to enjoy the fun of fall treats. There’s a good chance there’s something you love in one of these four delectable layers.

It’s funny how something simple winds up being good. We only used a few basic ingredients, and yes, this is semi-homemade, but it makes for a whimsical, indulgent treat that’s layered with awesomeness.


A Few Tips Before You Get Cooking:

  1. Once you add the cookie layer, it takes a bit longer to bake than you’d think because the treats themselves are so thick.
  2. You can add festive Halloween sprinkles to the tops of these, if you’d like.
  3. If you do want some pumpkin in here, use a pumpkin cake mix on the bottom instead of a brownie mix.
  4. Make sure you let these cool completely before moving them or taking the wrappers off. It’ll be a mess otherwise.

4-Layer Halloween Cups
By The Smart Cookie Cook


  • I box brownie mix
  • ¾ cup mini semisweet chocolate chips
  • ¾ cup mini marshmallows
  • 1 package Pillsbury Pumpkin Shapes sugar cookies


  1. Preheat oven to 350 degrees. Line two muffin tins with cupcake liners.
  2. Prepare brownie mix according to box directions. Fill cupcake tins ¼-full with batter and sprinkle about 2 tsp. chocolate chips in each. Bake for 8 minutes.
  3. Sprinkle a single layer of 5-6 marshmallows on each cup. Top with a single cookie and return to oven for 10 minutes or until a toothpick inserted in the center comes out clean.
    DSC00290 DSC00292
  4. Let cool completely. Enjoy.


The Weekender: Training, Treats, & Treasures

Rice Krispie Treat CrownWho’s starting to feel the October chill settling in where they live? I know we are. As much as I hate when the weather takes a turn for the worst, I do love all the warm and comforting foods I get to make this time of year. Bring on the bubbling bakes, rich pastas, hot soups, and more!

Speaking of soup, did y’all see the savory stuff I whipped up this week? No worries if you missed it. Let’s review, shall we?

  1. Rice Krispie Treat Princess Crown
  2. Gnocchi, Pumpkin, Kale & Cheddar Soup
  3. Smart Cookie Shopping 38
    SCS 38
  4. Fried Italian Gnocchi

In our last Weekender, I gave y’all the scoop on Sister Cookie’s wedding. As I mentioned, I have next to no photos because I was too busy to take any, but I do have this one of Mother Cookie & I with the bride-to-be to hold you over. I think Mama Cookie stole the show that day. My sister and I never stood a chance of out-shining her.


Now that the wedding is no longer a worry and I’ve recovered from my illness, I am on to new endeavors. I announced this week that I am going for Les Mills BodyStep certification in November. If you’ve never heard of Les Mills, you’re probably wondering what the heck that means.

Les Mills in an internationally renowned leader in fitness. They create incredible group fitness programs that are taught at gyms all over the globe, including my little ol’ Powerhouse Gym in Utica, NY. Y’all know I am very passionate about fitness, so it was only a matter of time before I decided to get certified in a Les Mills program.

I decided to take the first step with BodyStep (Ha!) because that was the program my gym needed instructors for the most, and because I love it. Step is a high-intensity, high-energy workout done with a height-adjustable step, pumpin’ music, and fun moves that sky rocket your heart rate. The more I do it, the more in love with it I’m falling.

I shadowed my 1st Step class this past week.

I shadowed my 1st Step class this past week.

This is no easy journey though. Les Mills certifications are challenging, grueling 2-day long events, and I’ve still got a lot of work to do. I’m wondering what the heck I signed myself up for…but loving every second anyway.

Getting "wild" & working hard!

Getting “wild” & working hard!

And of course, the babies are excited for me too.


They were fitness buffs already.


But thanks to them, I had to replace a string of Halloween lights that they ruined. I picked up these adorable owl lights at Target for $14.


I also got a plethora of products for our next edition of Smart Cookie Shopping. Here’s a sneak peek!


What did you do/eat this week?

Fried Italian Gnocchi


I can’t help it. I have to deep-fry everything. Or at least, I have to try. Pretty much every food I’ve tested has wound up being even better after frying: mac & cheese, tortellini – you name it.

Gnocchi might not be the first thing you’d think to give a bath in hot, golden oil, but it’s my job as The Smart Cookie Cook to think outside the box. I’ve been staring at a package of leftover gnocchi in my fridge since I made that incredible Gnocchi, Pumpkin, Kale & Cheddar Soup on Tuesday, but I didn’t have a lot on hand to do anything with it. So what was something I could do with gnocchi using basic ingredients I had at home?

The answer: Fried Italian Gnocchi.


You know what I needed for this? Gnocchi, oil, and some herbs. You know what those simple ingredients got me? Unbelievably addicting crispy nuggets of heaven that are pobbable, crunchable, and delicious.

I just found your new favorite appetizer. You don’t need skill or time to make these crunchy devils, but you do need self-control, that is, unless you want to eat the whole batch yourself. They would make an incredible party snack because they’re so easy to share, and you can eat ‘em in one bite.

The gnocchi form this paper-thin golden layer of crunchy delight that gives way to a tender, hot interior. Each one is kissed with oregano, garlic, and a bit of parmesan. It’s just the right amount of flavor, and tastes a lot like the seasoning on Pizza Hut breadsticks. If that’s not a measurement of their deliciousness, then I don’t know what is.

Serve these cuties with marinara sauce for the perfect finishing touch. They will go fast at any football game or food fest you host. People will beg you for the recipe, and you’ll chuckle to yourself because you’ll know that you barely needed a recipe to make them.

This means we can add one more food to our list of Things That Taste Even Better Fried. These are downright irresistible, and it’s time you add them to your frying repertoire.


A Few Tips Before You Get Cooking:

  1. Play with the seasoning however you like. Add basil, red pepper flakes, etc.
  2. I hate myself for even thinking of this, but Alfredo sauce would be a delicious dip for these.
  3. Whatever level of doneness you like is up to you. You can choose a golden hue or a crisper skin. I like them somewhere in the middle.
  4. I’ve got the best marinara sauce for you right here to serve with these babies.

Fried Italian Gnocchi
By The Smart Cookie Cook


  • 1 17.5-oz. package gnocchi
  • 1 to 2 cups vegetable oil
  • ½ tsp. salt
  • ½ tsp. dried oregano
  • ¼ cup shredded or grated parmesan cheese
  • Marinara sauce, for dipping


  1. In a large pot of boiling salted water over high heat, cook gnocchi until tender. Drain. (Note: when they start to float, that usually means they’re done)
  2. Line a plate with paper towels. Set aside.
  3. Add 1 cup oil to a large skillet. It should be about 1-inch deep. If not, add more oil. Bring to medium heat.
  4. Test one gnocchi by dropping it in the oil. If it sizzles, you’re good to go. If not, wait a few more minutes.
  5. Drop half the gnocchi in at a time and let cook until golden brown, about 5 minutes. Flip gnocchi and let brown on other side. Transfer finished gnocchi to prepared plate.
  6. Sprinkle with salt, oregano, and parmesan. Serve with marinara sauce.