First off, my roommate just handed me a bowl of the hands-down best butternut squash soup I’ve ever had, so I’m very happy. Also, I discovered a recipe for whole wheat pumpkin gnocchi. It has 2 ingredients, plus some spices if you’d like to add them.
Here’s the “instructions”:
Put 1 1/2 c pumpkin puree and 1 1/4 c whole wheat flour in a bowl with pumpkin pie spices if you want. Mix them thoroughly.
Roll the dough into snakes on a heavily floured counter.
It’s like Pre-K!
Cut the gnocchi into bite- size pieces. If you like the shape of traditional gnocchi, roll each piece on the back of a fork.
Baby pillows!
Throw them in salted boiling water until they float to the top. Take them out, dust with cheese or herbs, and enjoy!
Mmmmmmmmmmmmmmmmmmmmm!
Serving suggestions:
For over the top vegetable intake, serve with ratatouille.
Every dietitian’s dream!
Or for something more decadent (but still healthy!), serve it with spinach sauce!
Lots of kid-friendly hidden veggies in this dinner!
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