Happy Sunday! Sorry for the evening email, but as I finish eating a late dinner that left me feeling so happy, I just had to fire off a newsletter tonight to get these into your inbox ASAP.

It seems the weather has officially turned, and we’re starting to see cooler temperatures. Cooler temperatures mean it’s time to break out all the comfort recipes. The kind where you take a deep, satisfying sigh and pat your belly after you eat.

The first recipe is up on my site. If you find yourself craving a Cottage Pie, make this Cottage Pie recipe the one you make.

The second recipe is written in full below the photo, and it’s the one I just finished eating. It’s a creamy, sweet, and spicy shrimp and gnocchi. It’s so easy to make and perfect for a chilly night. Grab the recipe below! 👇

Sweet and Spicy Shrimp and Gnocchi

• 16 ounces gnocchi

• 1 pound large shrimp, peeled, tails left on or removed depending on preference

• 1 tablespoon Roasted Garlic Pepper Blend (or use a mix of salt, garlic powder, and black pepper)

• 1 tablespoon olive oil

• 4 tablespoons butter, divided

• 1 yellow onion, peeled and diced

• 1 tablespoon Citrus & Chili Marmalade (or use your favorite hot honey)

• 1 heaping tablespoon flour

• 1 cup chicken broth or water

• 1/3 cup heavy cream

• 1/3 cup freshly grated parmesan cheese

• Red pepper flakes, optional, to taste

• 1 lemon, juiced with 1/2 teaspoon zest

• 1/3 cup loosely packed fresh parsley, minced

• Salt and pepper to taste

Prepare the gnocchi:

Bring a large pot of generously salted water to a boil. Add the gnocchi and cook until they float to the top. Drain and rinse thoroughly with water to keep them from sticking.

Fry the shrimp:

Pat the shrimp dry and season them with garlic pepper. 

Heat 1 tablespoon oil in a wide pot over medium-high heat. Once the oil is hot, add 2 tablespoons butter. As soon as the butter is melted and bubbly, add the shrimp and arrange them into an even layer. Fry without moving for 3 minutes. Flip and cook 1–2 minutes more. Do not overcook! It’s alright if the shrimp aren’t all perfectly opaque. Transfer them to a large bowl.

Prepare the sauce:

Melt the remaining 2 tablespoons butter into the pot. Adjust the heat to medium heat. Add the onion and cook, stirring often, for 8–10 minutes until it begins to brown around the edges and soften completely.

Add the Citrus & Chile marmalade and stir to coat the onions. Add the flour and stir to coat. Cook for 1–2 minutes.

Simmer the sauce:

Slowly stir in the broth or water. Continue stirring until completely smooth. Once the liquid begins to bubble, stir in the cream and parmesan. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like. Simmer for 5 minutes.

Finish the shrimp and gnocchi:

Stir in the lemon juice and zest and the fresh parsley. Add the shrimp and gnocchi and let bubble in the sauce for 5 minutes just to warm the gnocchi and shrimp. Taste and season once more.

To serve:

Spoon the shrimp and gnocchi into shallow bowls. Garnish with more parsley if you like. Enjoy!