Bowl of pesto gnocchi on a wooden table with Challenge Butter Cubes. 

Crispy Pesto Gnocchi made with Challenge Butter Cubes

Store-bought gnocchi, but make it golden, buttery and totally delicious. This one’s all about simple moves with big payoff: crispy gnocchi, a full cube of Unsalted Challenge Butter and a generous scoop of the best pesto you can find. Fast, cozy and perfect for a night in.

Ingredients:

  • 1 package store-bought gnocchi (16 oz)
  • 1 Challenge Unsalted Butter Cube (4 Tbsp)
  • ½ cup good-quality pesto (start here, add more if you’d like)
  • Freshly grated Parmesan, for serving
  • Fresh basil, for garnish

Directions:

  1. Bring a pot of salted water to a boil. Cook the gnocchi according to the package—they’re done once they float, usually in about 2–3 minutes. Drain well.
  2. Melt the Challenge Unsalted Butter Cube in a large skillet over medium heat.
  3. Add the gnocchi and sauté undisturbed for 2–3 minutes to get them crispy on one side. Stir and cook another 2–3 minutes until golden and lightly crisp all over.
  4. Turn off the heat and stir in the pesto. Start with ½ cup and add more to taste.
  5. Serve with a generous sprinkle of Parmesan and fresh basil.

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Easy Blender Pancakes made with Challenge Butter Cubes

Made with pantry staples and blended in seconds, these pancakes are quick enough for busy mornings and cozy enough for lazy weekends. The oats give them a satisfying texture, the banana adds natural sweetness and melting in a full Challenge Unsalted Butter Cube (4 tablespoons!) gives them richness without fuss.

Ingredients:

  • 1 cup rolled oats
  • 1 large ripe banana
  • 2 eggs
  • 1 cup milk (any kind) 
  • 1 Challenge Unsalted Butter Cube, melted
  • ½ tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Directions:

  1. Add all ingredients to a blender. Blend on high until smooth, about 30–60 seconds.
  2. Let the batter rest for 2–3 minutes to thicken slightly.
  3. Heat a nonstick skillet or griddle over medium heat. Lightly grease if needed.
  4. Pour the batter directly from the blender into the skillet—aim for silver dollar-sized pancakes using about ¼ cup each.
  5. Cook until bubbles appear and the edges look set, about 1–2 minutes. Flip and cook the other side until golden.
  6. Serve warm with more Challenge Butter, maple syrup or fresh fruit.

Challenge butter cubes, honey and plates of pancakes on a marble table top. 
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Bowls of tomato soup with Challenge butter cubes on a marble countertop. 

Roasted Tomato Soup made with Challenge Butter Cubes

This roasted tomato soup is smooth, rich and packed with deep, caramelized flavor. Roasting the tomatoes, onion and garlic enhances their natural sweetness, and blending everything with a Challenge Salted Butter Cube (no cutting needed!) gives it a silky finish. Simple, comforting and perfect for any day.

Ingredients:

  • 2 lbs ripe tomatoes, halved
  • 1 large onion, quartered
  • 7 garlic cloves, peeled
  • 1 tsp olive oil
  • 1 Challenge Butter Cube (Salted, 2 Tbsp)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1½ cups water or broth (adjust as needed)
  • Fresh basil, for garnish

Directions:

  1. Preheat the oven to 375°F. Arrange the tomatoes and onion on a baking sheet. Place the garlic cloves in a small piece of foil, drizzle with a little olive oil and wrap loosely to prevent burning. Add the foil packet to the baking sheet. Drizzle everything with a little more olive oil, sprinkle with salt and pepper and roast for 30–35 minutes until softened and slightly caramelized.
  2. Transfer the roasted vegetables and their juices to a blender. Unwrap the garlic and add it to the blender along with the Challenge Salted Butter Cube. Blend until smooth, adding water or broth to reach your desired consistency.
  3. Pour the soup into a pot and warm it over low heat for a few minutes, if needed. Taste and adjust seasoning.
  4. Serve hot with fresh basil on top. Pairs perfectly with a side of warm, crusty bread or a grilled cheese.

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