October has flown by, and once again, I've not done my due diligence in keeping you all up to date with my frightful foodie adventures...(hey, I'm feeling spunky this Halloween night).
Now, I'm not much of a gnocchi eater, but I am a huge fan of pumpkin. Big surprise as a Halloween birthday girl, eh? (Yes, Halloween really IS my birthday.) So, naturally when I saw this pumpkin gnocchi at my local World Market it was a no brainer. I had to try it.
I also just happened to have some of my favorite autumnal liquid wheat at home...
This counts as a whole grain, right?
As a busy gal on the go, I was in need of a quick, easy dinner that I could make with things I had around the house. So...I fixed up the gnocchi according to the package directions...
...sauteed up a sweet onion and some mushrooms in a bit of garlic-infused olive oil. Now, you can buy this oil at many grocery stores, but if you can't find it, don't fret. Just add minced garlic to hot olive oil in the pan, and you'll get the same basic taste.
Next, I added the veggies to a jar of tomato-basil spaghetti sauce from the pantry...
...and topped the pasta with the sauce and then garnished it with some chopped green onions and fresh Parmesan.
Voila! Gnocchi for your little goblins (ok, well, not really, but it's Halloween).
Gnocchi with Sauteed Mushrooms and Onions
1 package of pumpkin gnocchi
1/2 Cup of diced sweet onion
1/2 Cup sliced baby portabello mushrooms
1/4 Cup chopped scallions/green onions
1 jar spaghetti sauce (I love tomato basil)
2 T. garlic-infused olive oil (or 2 T. olive oil and 1 clove of garlic, minced)
1/4 C. fresh shredded or grated Parmesan cheese
Salt and pepper
Cook gnocchi according to package directions.
Heat spaghetti sauce in medium saucepan.
Heat oil in medium skillet (add minced garlic once oil is hot if not using garlic-infused olive oil).
Add sweet onions and saute until translucent; add mushrooms and saute until browned. Salt and pepper to taste.
Add onions and mushrooms to spaghetti sauce and stir until completely mixed.