33 EASY FALL DINNER RECIPES

Fall is a season of cozy nights, hearty meals, and warm flavors. As the weather cools down, there’s nothing like a delicious, comforting dinner to bring everyone together. Whether you’re in the mood for something classic and comforting or adventurous and new, this collection of 33 easy fall dinner recipes has something for everyone. From creamy pastas and savory stews to vibrant salads and flavorful fish dishes, these recipes celebrate the rich flavors of the season.

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These recipes are designed to be simple yet satisfying, perfect for busy weeknights or special occasions. Many of them incorporate seasonal ingredients like pumpkins, squash, apples, and walnuts, which are at their best during the fall. Whether you’re cooking for your family or entertaining friends, these dishes are sure to impress. So, let’s dive into these easy fall dinner recipes and make the most of the season!

White Bean Chili

White Bean Chili is a hearty and flavorful vegetarian dish that’s perfect for a chilly fall evening. This recipe uses cannellini beans, which have a creamy texture and mild flavor, making them a great base for the chili. The dish is seasoned with cumin, oregano, and a touch of cayenne pepper for a subtle kick. Onions, garlic, and diced tomatoes add depth, while fresh cilantro provides a bright finish. This chili is comforting, nutritious, and easy to make in under an hour. It’s also versatile—serve it with crusty bread, over rice, or with a side of cornbread.

Ingredients

– 1 can cannellini beans, drained and rinsed
– 1 onion, diced
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 2 tbsp olive oil
– 1 tsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp cayenne pepper (optional)
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the diced red bell pepper and cook for 3-4 minutes until tender.
4. Add the cumin, oregano, cayenne pepper (if using), salt, and pepper. Cook for 1-2 minutes to toast the spices.
5. Stir in the cannellini beans, diced tomatoes, and vegetable broth. Bring the mixture to a simmer.
6. Reduce the heat to low and let the chili cook for 20-25 minutes, stirring occasionally, until the flavors have melded together and the chili has thickened slightly.
7. Taste and adjust the seasoning if needed.
8. Serve hot, garnished with chopped fresh cilantro.

Baked Halibut Recipe

This Baked Halibut Recipe is a simple and elegant seafood option perfect for fall. Halibut is a firm-fleshed fish with a mild flavor, making it a great canvas for herbs and spices. In this recipe, the halibut is seasoned with lemon zest, garlic, and dill, then baked to perfection in the oven. The result is a moist, flavorful fish with a delicate aroma. Serve it with a side of roasted vegetables or a crisp salad for a well-rounded meal.

As the weather cools down and dinner plans shift, don’t forget to check out our ‘Back to School Snacks‘ for quick, easy, and nutritious bites that are perfect for busy evenings before or after school.

Ingredients

– 4 halibut fillets (6 oz each)
– 2 lemons, zested and juiced
– 4 garlic cloves, minced
– 1/4 cup olive oil
– 1/4 cup chopped fresh dill
– Salt and pepper, to taste
– 1/4 cup white wine (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the halibut fillets on the prepared baking sheet.
3. In a small bowl, mix together the lemon zest, lemon juice, minced garlic, olive oil, chopped dill, salt, and pepper.
4. Brush the mixture evenly over both sides of the halibut fillets.
5. If using white wine, pour it around the fillets on the baking sheet.
6. Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
7. Remove from the oven and let rest for a few minutes before serving.

Fig, Pear, Walnut, Brie, Honey, and Goat Cheese Pizza

This Fig, Pear, Walnut, Brie, Honey, and Goat Cheese Pizza is a sweet and savory masterpiece perfect for fall. The combination of caramelized figs, ripe pears, crunchy walnuts, creamy brie, and tangy goat cheese creates a flavor profile that’s both elegant and delicious. The honey adds a touch of sweetness, tying all the ingredients together. This pizza is a great option for a cozy dinner or a special occasion.

Ingredients

– 1 pre-made pizza dough
– 1/2 cup fig jam
– 1 ripe pear, sliced
– 1/2 cup brie cheese, crumbled
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped walnuts
– 2 tbsp honey
– Fresh arugula, for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Roll out the pizza dough to your desired thickness and place it on a baking sheet.
2. Spread the fig jam evenly over the dough, leaving a small border around the edges.
3. Arrange the sliced pear over the fig jam.
4. Sprinkle the crumbled brie and goat cheese over the pear.
5. Top with chopped walnuts.
6. Drizzle with honey.
7. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is melted.
8. Remove from the oven and garnish with fresh arugula before serving.

Cod Curry with Pumpkin

This Cod Curry with Pumpkin is a flavorful and comforting dish that combines the tender flesh of cod with the sweetness of pumpkin. The curry is made with a blend of warming spices like turmeric, cumin, and coriander, which give it a rich and aromatic flavor. The pumpkin adds a creamy texture, while the cod provides a nice protein boost. This recipe is perfect for a cozy fall evening and can be served with steamed rice or naan.

Ingredients

– 4 cod fillets (6 oz each)
– 1 small pumpkin, peeled and cubed
– 2 onions, diced
– 2 garlic cloves, minced
– 1 tsp turmeric
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper (optional)
– 1 can coconut milk
– 2 cups fish broth
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)

Instructions

1. Heat oil in a large pan over medium heat. Add the diced onions and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute until fragrant.
3. Stir in the turmeric, cumin, coriander, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
4. Add the cubed pumpkin and cook for 5 minutes, stirring occasionally.
5. Pour in the fish broth and bring the mixture to a simmer. Let the pumpkin cook until tender, about 10-12 minutes.
6. Stir in the coconut milk and bring the mixture to a gentle simmer.
7. Add the cod fillets to the pan and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Season with salt and pepper to taste.
9. Garnish with chopped fresh cilantro and serve hot.

Traditional German Meatloaf (Hackbraten)

Traditional German Meatloaf, or Hackbraten, is a hearty and flavorful dish that’s perfect for fall. This meatloaf is made with ground beef and pork, mixed with onions, garlic, and a blend of spices, then baked to perfection. The addition of bacon and a tangy glaze gives it a rich and savory flavor. This recipe is a classic German comfort food that’s sure to become a family favorite.

Ingredients

– 1 lb ground beef
– 1/2 lb ground pork
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 1 egg
– 1/2 cup breadcrumbs
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp nutmeg
– 1/2 tsp allspice
– 4 slices of bacon, chopped
– 1/4 cup brown sugar
– 1/4 cup vinegar
– 1/4 cup water

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, egg, breadcrumbs, salt, black pepper, nutmeg, and allspice. Mix well with your hands or a wooden spoon until just combined. Do not overmix.
3. Transfer the mixture to a loaf pan lined with parchment paper. Top with the chopped bacon.
4. Bake for 45-50 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
5. While the meatloaf is baking, prepare the glaze by combining the brown sugar, vinegar, and water in a small saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 5-7 minutes until thickened.
6. Remove the meatloaf from the oven and brush the glaze evenly over the top.
7. Return the meatloaf to the oven and bake for an additional 5-10 minutes, or until the glaze is caramelized.
8. Let the meatloaf rest for 10 minutes before slicing and serving.

Saucy Apple Pork Chops

These Saucy Apple Pork Chops are a delicious and flavorful fall dinner recipe. The pork chops are seared to perfection and then simmered in a sweet and tangy apple cider sauce. The apples add a natural sweetness, while the onions and garlic provide depth to the dish. This recipe is easy to make and is perfect for a weeknight dinner or a special occasion.

Ingredients

– 4 pork chops (1 inch thick)
– 2 apples, sliced
– 1 onion, sliced
– 2 garlic cloves, minced
– 1 cup apple cider
– 1/4 cup brown sugar
– 2 tbsp butter
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– Salt and pepper, to taste

Instructions

1. Heat a large skillet over medium-high heat. Add the butter and let it melt.
2. Season the pork chops with salt and pepper. Sear the pork chops in the skillet for 3-4 minutes on each side, or until browned. Remove the pork chops from the skillet and set aside.
3. Reduce the heat to medium and add the sliced onions to the skillet. Cook until the onions are translucent and caramelized, about 8-10 minutes.
4. Add the minced garlic to the skillet and cook for another minute until fragrant.
5. Stir in the sliced apples, cinnamon, and nutmeg. Cook for 5 minutes, or until the apples start to soften.
6. Pour in the apple cider and bring the mixture to a simmer. Scrape up any browned bits from the bottom of the skillet.
7. Return the pork chops to the skillet and spoon some of the sauce over the top.
8. Reduce the heat to low and let the pork chops simmer in the sauce for 10-15 minutes, or until they reach an internal temperature of 145°F (63°C).
9. Remove the pork chops from the skillet and let them rest for a few minutes before serving with the saucy apples and onions.

Vegan Stuffed Carnival Squash

This Vegan Stuffed Carnival Squash is a vibrant and flavorful plant-based dish perfect for fall. The carnival squash is roasted to bring out its natural sweetness, then stuffed with a mixture of quinoa, black beans, corn, and spices. The combination of textures and flavors makes this dish both satisfying and nutritious. It’s a great option for a meatless dinner that’s sure to impress.

Ingredients

– 2 carnival squash, halved and seeds removed
– 1 cup quinoa, rinsed
– 2 cups water or vegetable broth
– 1 can black beans, drained and rinsed
– 1 cup frozen corn
– 1 red bell pepper, diced
– 1 small onion, diced
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp chili powder
– Salt and pepper, to taste
– 2 tbsp olive oil
– Fresh cilantro, chopped (for garnish)
– Lime wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Place the carnival squash halves on a baking sheet, cut side up. Drizzle with a little olive oil and season with salt and pepper. Roast for 30-40 minutes, or until the squash is tender and caramelized.
2. While the squash is roasting, cook the quinoa according to package instructions using water or vegetable broth. Set aside.
3. Heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Add the diced red bell pepper to the skillet and cook for another 3-4 minutes until tender.
5. Stir in the black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Cook for 2-3 minutes until the flavors have melded together.
6. Fluff the cooked quinoa with a fork and stir it into the skillet with the black bean and corn mixture.
7. Once the squash is ready, fill each half with the quinoa and black bean mixture, dividing it evenly.
8. Garnish with chopped fresh cilantro and serve with lime wedges on the side.

Pumpkin Pasta with Spinach and Walnuts

This Pumpkin Pasta with Spinach and Walnuts is a creamy and nutritious fall-inspired dish. The pumpkin adds a sweet and comforting element, while the spinach provides a burst of freshness. The walnuts add a nice crunch, and the Parmesan cheese gives it a rich and savory flavor. This recipe is easy to make and is perfect for a quick weeknight dinner.

Ingredients

– 12 oz pasta of your choice
– 1 small pumpkin, cooked and mashed
– 2 cups fresh spinach
– 1/2 cup walnuts, chopped
– 2 garlic cloves, minced
– 1/4 cup olive oil
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– 1/4 cup heavy cream (optional)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
3. Stir in the mashed pumpkin and cook for 2-3 minutes until heated through.
4. Add the chopped walnuts to the skillet and cook for another minute until fragrant.
5. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
6. Toss the cooked pasta in the skillet with the pumpkin and spinach mixture. If using heavy cream, stir it in to create a creamy sauce.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese.

Kale Sweet Potato Salad with Sundried Tomatoes

This Kale Sweet Potato Salad with Sundried Tomatoes is a vibrant and healthy fall-inspired salad. The sweet potatoes add a comforting element, while the kale provides a fresh and nutritious base. The sundried tomatoes add a burst of tangy flavor, and the lemon-tahini dressing ties everything together. This salad is perfect for a light dinner or as a side dish.

Ingredients

– 2 large sweet potatoes, peeled and cubed
– 2 cups curly kale, stems removed and chopped
– 1/2 cup sundried tomatoes, chopped
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 garlic clove, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with a little olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. In a large bowl, massage the chopped kale with a pinch of salt for 2-3 minutes until tender.
3. Add the roasted sweet potatoes, chopped sundried tomatoes, and chopped fresh parsley to the bowl with the kale.
4. In a small bowl, whisk together the tahini, lemon juice, minced garlic, and a pinch of salt and pepper. Gradually add the olive oil, whisking until smooth.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately, or let it sit in the refrigerator for up to 2 hours to allow the flavors to meld.

Slow Cooker BBQ Chicken Thighs

These Slow Cooker BBQ Chicken Thighs are a delicious and convenient fall dinner recipe. The chicken thighs are slow-cooked in a tangy BBQ sauce until tender and flavorful. This recipe is perfect for busy days, as it requires minimal effort and can be prepared in advance. Serve the chicken thighs with a side of mashed potatoes, coleslaw, or cornbread for a hearty meal.

Ingredients

– 4-6 bone-in, skin-on chicken thighs
– 1 cup BBQ sauce
– 1/4 cup chicken broth
– 2 tbsp brown sugar
– 1 tsp smoked paprika
– 1 tsp garlic powder
– Salt and pepper, to taste
– 1 onion, sliced (optional)

Instructions

1. Season the chicken thighs with salt, pepper, smoked paprika, and garlic powder.
2. Place the sliced onion at the bottom of a slow cooker, if using.
3. Arrange the chicken thighs on top of the onion.
4. In a small bowl, mix together the BBQ sauce, chicken broth, and brown sugar. Pour the mixture over the chicken thighs.
5. Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is tender and falls off the bone.
6. Remove the chicken from the slow cooker and serve hot with your choice of sides.

Easy Sloppy Joe Sliders – With Hawaiian Rolls!

These Easy Sloppy Joe Sliders are a fun and delicious fall dinner recipe. The sloppy joes are made with ground beef cooked in a sweet and tangy tomato-based sauce. Serving them on soft Hawaiian rolls adds a touch of sweetness and makes them easy to eat. This recipe is perfect for a casual dinner or a game-day gathering.

Ingredients

– 1 lb ground beef
– 1 onion, diced
– 2 garlic cloves, minced
– 1 can diced tomatoes
– 1/4 cup ketchup
– 2 tbsp brown sugar
– 1 tsp chili powder
– 1/2 tsp cumin
– Salt and pepper, to taste
– 1/4 cup water
– 12 Hawaiian rolls
– Chopped fresh cilantro, for garnish

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent, about 5 minutes.
3. Stir in the chili powder and cumin and cook for 1-2 minutes until fragrant.
4. Add the diced tomatoes, ketchup, brown sugar, salt, pepper, and water to the skillet. Bring the mixture to a simmer.
5. Reduce the heat to low and let the sloppy joes cook for 10-15 minutes, stirring occasionally, until the sauce has thickened.
6. Split the Hawaiian rolls in half and toast them lightly.
7. Spoon the sloppy joe mixture onto the rolls and garnish with chopped fresh cilantro.
8. Serve immediately and enjoy!

Winter Pasta Salad with Goat Cheese

This Winter Pasta Salad with Goat Cheese is a refreshing and flavorful fall-inspired dish. The pasta is tossed with crumbled goat cheese, roasted butternut squash, and a tangy apple cider vinaigrette. The combination of textures and flavors makes this salad both satisfying and delicious. It’s a great option for a light dinner or as a side dish.

Ingredients

– 8 oz pasta of your choice
– 1 small butternut squash, peeled and cubed
– 1/2 cup goat cheese, crumbled
– 1/4 cup chopped walnuts
– 1/4 cup apple cider vinegar
– 2 tbsp olive oil
– 1 tsp Dijon mustard
– Salt and pepper, to taste
– Fresh arugula, for garnish

Instructions

1. Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with a little olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. Cook the pasta according to package instructions until al dente. Drain and set aside.
3. In a small bowl, whisk together the apple cider vinegar, Dijon mustard, salt, and pepper. Gradually add the olive oil, whisking until smooth to make the vinaigrette.
4. In a large bowl, combine the cooked pasta, roasted butternut squash, crumbled goat cheese, and chopped walnuts.
5. Drizzle the vinaigrette over the salad and toss to combine.
6. Garnish with fresh arugula and serve immediately.

Chicken and Kale Salad with Pistachios

This Chicken and Kale Salad with Pistachios is a healthy and flavorful fall-inspired dish. The salad features roasted chicken, curly kale, crunchy pistachios, and a tangy lemon-tahini dressing. The combination of textures and flavors makes this salad both satisfying and nutritious. It’s a great option for a light dinner or as a side dish.

Ingredients

– 2 cups cooked chicken, shredded
– 2 cups curly kale, stems removed and chopped
– 1/2 cup pistachios, chopped
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 garlic clove, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– 1/4 cup chopped fresh parsley

Instructions

1. In a large bowl, massage the chopped kale with a pinch of salt for 2-3 minutes until tender.
2. Add the shredded chicken, chopped pistachios, and chopped fresh parsley to the bowl with the kale.
3. In a small bowl, whisk together the tahini, lemon juice, minced garlic, salt, and pepper. Gradually add the olive oil, whisking until smooth to make the dressing.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately, or let it sit in the refrigerator for up to 2 hours to allow the flavors to meld.

Beef Taco Cups Recipe

These Beef Taco Cups are a fun and flavorful fall dinner recipe. The beef is seasoned with taco spices and cooked until tender, then served in crispy corn tortilla cups. The cups are filled with the seasoned beef, shredded lettuce, diced tomatoes, and a dollop of sour cream. This recipe is perfect for a quick and easy dinner or as a fun appetizer for a gathering.

Ingredients

– 1 lb ground beef
– 1 packet taco seasoning
– 12 corn tortillas
– Vegetable oil, for frying
– 2 cups shredded lettuce
– 1 cup diced tomatoes
– 1/2 cup sour cream
– 1/2 cup shredded cheese
– Salsa, for serving

Instructions

1. Heat a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up into small pieces as it cooks.
2. Stir in the taco seasoning and cook according to package instructions. Set aside.
3. Heat about 1-2 inches of vegetable oil in a separate skillet over medium heat. When the oil is hot, carefully place a corn tortilla in the oil and fry for 30 seconds on each side until crispy and cup-shaped. Drain on paper towels.
4. Repeat the process with the remaining corn tortillas to make the taco cups.
5. Fill each taco cup with the seasoned beef, shredded lettuce, diced tomatoes, and a dollop of sour cream.
6. Serve immediately with salsa on the side.

Easy Gluten Free Baked Ziti

This Easy Gluten Free Baked Ziti is a comforting and delicious fall dinner recipe. The ziti pasta is baked in a rich tomato sauce with ground beef and melted mozzarella cheese. This recipe is perfect for a family dinner and can be made ahead of time for convenience. The gluten-free pasta makes it a great option for those with dietary restrictions.

Ingredients

– 1 lb gluten-free ziti pasta
– 1 lb ground beef
– 1 jar marinara sauce
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper, to taste
– Fresh basil, chopped (for garnish)

Instructions

1. Preheat the oven to 350°F (180°C). Cook the gluten-free ziti pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks. Drain excess fat.
3. Stir in the marinara sauce and bring to a simmer. Let it cook for a few minutes until heated through. Season with salt and pepper to taste.
4. In a large bowl, combine the cooked ziti pasta, ricotta cheese, beaten egg, salt, and pepper. Mix well to combine.
5. In a greased 9×13-inch baking dish, create a thin layer of the meat sauce. Arrange half of the pasta mixture on top of the sauce.
6. Spread half of the remaining meat sauce over the pasta, followed by half of the shredded mozzarella cheese and half of the grated Parmesan cheese.
7. Repeat the layers, starting with the remaining pasta mixture, then the meat sauce, and finally the remaining mozzarella and Parmesan cheese.
8. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
9. Let the baked ziti rest for a few minutes before serving. Garnish with chopped fresh basil.

Creamy Pumpkin Pasta Sauce (Quick & Easy!)

This Creamy Pumpkin Pasta Sauce is a quick and easy fall-inspired sauce perfect for a weeknight dinner. The sauce is made with roasted pumpkin, heavy cream, and Parmesan cheese, giving it a rich and creamy texture. It’s a great way to enjoy the flavors of fall in a simple and delicious way. Serve it over your favorite pasta for a comforting meal.

Ingredients

– 1 small pumpkin, cooked and mashed
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp butter
– 2 garlic cloves, minced
– 1 tsp nutmeg
– Salt and pepper, to taste
– 1/4 cup chopped fresh sage (optional)

Instructions

1. In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Stir in the mashed pumpkin, heavy cream, grated Parmesan cheese, nutmeg, salt, and pepper. Bring the mixture to a simmer.
3. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly.
4. Taste and adjust the seasoning if needed.
5. Serve the sauce over cooked pasta and garnish with chopped fresh sage if desired.

5 Ingredient Sweet Potato Gnocchi

This 5 Ingredient Sweet Potato Gnocchi is a simple and delicious fall-inspired dish. The gnocchi is made with cooked sweet potatoes, flour, and egg, giving it a soft and pillowy texture. The recipe is easy to make and requires only a few ingredients. Serve the gnocchi with your favorite sauce for a comforting meal.

Ingredients

– 2 large sweet potatoes, cooked and mashed
– 1 1/2 cups all-purpose flour
– 1 egg
– 1/4 tsp salt
– 1/4 tsp nutmeg

Instructions

1. In a large bowl, combine the mashed sweet potatoes, all-purpose flour, egg, salt, and nutmeg. Mix the ingredients together until a dough forms.
2. Turn the dough out onto a floured surface and knead for 2-3 minutes until smooth and pliable.
3. Divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1 inch in diameter.
4. Cut the rope into 1-inch pieces to form the gnocchi.
5. Bring a large pot of salted water to a boil. Carefully add the gnocchi.