Dustin Reese+FollowWe Make This Cajun Pasta Every Single WeekThis creamy Cajun chicken pasta is absolutely worth the weekly rotation. Trust me on this one. Cook your bowtie pasta according to package directions, drain and set aside. Heat oil in a large pan over medium heat. Sauté diced onions and colorful bell peppers for 3-5 minutes. Add diced chicken breast with all your Cajun seasonings - basil, paprika, cayenne, salt and pepper. Cook 8-10 minutes until chicken is done. Pour in heavy cream, chicken broth, and cream cheese. Stir until cream cheese melts completely. Slowly add parmesan cheese, stirring constantly until sauce thickens. Toss in your cooked pasta and mix everything together. Serve with garlic bread and prepare for compliments. The combination of spices and creamy sauce makes this restaurant-quality comfort food at home. #cajunpasta #chickenrecipes #pastanight #Food #Cooking460Share
CosmoCraze+FollowDitch Restaurant Gnocchi and Make It at HomeStart by boiling a few potatoes until they’re super soft. Let them cool a bit, then grate them right onto your work surface. Sprinkle flour over the potatoes and crack in one egg. Gently mix everything together with your hands until you get a soft, slightly sticky dough. Roll the dough into ropes, then cut into bite-sized pieces. If you want, press each piece with a fork for those classic ridges. Drop the gnocchi into boiling salted water. When they float to the top, they’re done—this only takes a couple minutes! Toss your fresh gnocchi in your favorite sauce. Homemade tastes way better and costs way less than eating out. Trust me, it’s worth it. #homemadegnocchi #pastanight #easyrecipes #Food #Cooking10Share
QuasarQuokka+FollowTried Making Gnocchi from Scratch—Surprisingly Simple! 🥔✨Making gnocchi at home seemed intimidating at first, but it turned out to be a straightforward process. I boiled russet potatoes until fork-tender, then peeled and mashed them while still warm. The key is to let the steam escape so the dough doesn’t get gummy. After mixing in flour, an egg, and a pinch of salt, I kneaded the dough just until it came together—overworking it makes the gnocchi tough. Rolling the dough into ropes and cutting it into bite-sized pieces was actually kind of relaxing. I pressed each piece lightly with a fork to get those classic ridges. Boiling them in salted water, I waited for the gnocchi to float, which only took a couple of minutes. Tossed them with a quick brown butter and sage sauce, and the result was pillowy and satisfying. Tip: Use just enough flour to keep the dough from sticking, but not so much that it gets dense. Fresh gnocchi is a game changer compared to store-bought. #homemadegnocchi #pastanight #cookingtips #fromscratch #Food00Share
