"I did not make the sauce here in the recipe, but did make the gnocchi with my new food mill. I have failed at making gnocchi several times and was pleasantly surprised to find a winner in this recipe! I think her tips about using the food mill and then making sure the potatoes were completely cooled makes all the difference. I make a sage-brown butter sauce that had garlic incorporated the way Anne always does. I will also add that rolling the dough into logs was difficult at first. My most successful technique was to take the cut off section and squish it with my hands into a rope-like shape. Once I had it properly squished, then I put it on the counter to roll it out. This made sure I didn't have a hollow section in the middle of the roll. Once you get that part down, it was a cinch to finish the batch. Well worth the time to make these!"

"OK, seriously. Best cookie ever! I was highly suspicious of melting the butter first and then creaming with the sugar, however was pleasantly surprised by the results! This is my new go-to recipe for great cookies! You won't be disappointed!"

"OK, seriously. Best cookie ever! I was highly suspicious of melting the butter first and then creaming with the sugar, however was pleasantly surprised by the results! This is my new go-to recipe for great cookies! You won't be disappointed!"

"OK, seriously. Best cookie ever! I was highly suspicious of melting the butter first and then creaming with the sugar, however was pleasantly surprised by the results! This is my new go-to recipe for great cookies! You won't be disappointed!"

"This was phenomenal! I wanted to braise something that wasn't in a tomato-based sauce in an effort to make it feel lighter. This delivered! Having German in my heritage, I've always made Spaetzle with pork, so this matched perfectly. I used her Spaetzle recipe, but omitted the fresh herbs. I also made them the way I was taught, which is to put a small amount of dough onto a plastic cutting board and then slice small amounts of the dough and scape into the boiling water. If you wet your knife first in the boiling water, the dough won't stick. The following two days of leftovers were fantastic as well. This is a keeper!"