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.
Cut the gnocchi into bite- size pieces. If you like the shape of traditional gnocchi, roll each piece on the back of a fork.
Throw them in salted boiling water until they float to the top. Take them out, dust with cheese or herbs, and enjoy!
For over the top vegetable intake, serve with ratatouille.
Or for something more decadent (but still healthy!), serve it with spinach sauce!