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Saturday, November 5, 2011

Pumpkin Gnocchi Soup

I bring you a delicious recipe from the random kitchen of Ruthie Hart. You know I love putting God knows what into a pot and calling it dinner. I was craving pumpkin on Sunday and feeling festive. This one was a keeper.

1 tbsp olive oil
1 can pumpkin (15oz)
2 cups milk
3 cups frozen corn, thawed
1 (16 oz) bag gnocchi (we used pumpkin gnocchi from World Market)
1 tsp chili powder
2 tsp garlic salt

(note, these are not all of the ingredients...since I made this recipe up, I added things as I went. The picture is missing the milk, garlic salt and olive oil)

1. Pour the EVOO into the bottom of a big pot. 
2. Add the rest of the ingredients and bring to boil

3. Let boil for 2-3 minutes or until gnocchi is soft
4. Let cool and enjoy!!
Easy enough right?

*the only thing I would change is the type of gnocchi we used. Next time I will use either whole wheat or sweet potato gnocchi


... said...

I wish I was able to just come up with this stuff like you! Way to work it girl!

Melu103 said...

hi gorgeous!

omg i love this recipe
gnocchis are my favorite
pasta dish, we eat it a lot
in Argentina :)

cute blog!

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Amanda said...

Yummy in my tummy!

Heather @ Finding Beauty in the Ordinary said...

OMG this looks sooooo tasty!!!

Ashley Slater said...

mm this looks tasty! I think I would use the sweet potato too! or even a parmesan filled... the cheese with the pumpkin might be a good combo?!

either way, perfect fall recipe!

C3 said...

Looks good!
I wish I had a World Market near by :(
I really enjoy your blog!

Hollie Ann said...

is this a trick??? it's almost TOO easy!!! looks delicious :)

Krista said...

I'm not usually big on pumpkin but this looks worth trying!

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