With fall in full swing, it is time to officially welcome back some of my favorite things. I’ve been preemptively warming up to fall by including pumpkin in my meals and hoarding Honeycrisp apples. Apparently my behaviour has encouraged Texas weather to bring us some cooler temperatures, making it perfectly acceptable to reintroduce boots and tights into my wardrobe. After several rough seasons, I am retiring a few pairs of boots, and am happily moving on to the riding style boots. Yes, I am a little late to the party, but better late than never showing up. Although I lust over these Tory Burch riding boots, my budget simply cannot handle a $495 hit.
So, I found the next best thing.
These boots are from Banana Republic. I was able to score them for a little over 1/4th of the price of the Tory Burch boots. They will definitely be a staple in my wardrobe this fall.
And my budget is still in tact.
Now, back to food. I have had sweet potato gnocchi in my pantry for some time and finally decided to use it last week. The first time I made this gnocchi, I did a simple browned butter and garlic sauce. It was very good, but left a little to be desired. This time I decided to try my hand at a pumpkin pasta sauce. Personally, I love the way this turned out. It wasn’t too heavy, but still comfortably fits into the “comfort food” category. I think I am going to try to create a baked pumpkin mac and cheese later to this week for the ultimate fall/comfort food combo.
Pumpkin Sauce with Sweet Potato Gnocchi
1 package sweet potato gnocchi (I found mine at World Market, but feel free to make your own. It’s easy!)
1/2 can pumpkin puree
3/4 can chicken stock
1 tbsp olive oil
1/2 large onion, chopped
2 cloves garlic, chopped
1 1/2 cup zucchini, chopped
15 basil leaves, chiffonade
3 sprigs rosemary, processed in fp
1 tsp Garlic salt
1 tbsp Garam masala
1 tsp Oregano
4 tbsp Half & Half
S+P to taste
In a large skillet, saute onion, garlic, and zucchini in olive oil. Let cook for about 5 minutes. Add in pumpkin puree and chicken stock. Cook for several minutes, until the stock and puree are well combined. The sauce should begin to slightly thicken. Add in your spices, rosemary, and basil and let simmer for 15 minutes.
In a separate pot, bring salted water to a boil. Add in gnocchi. Cook according to package directions.
About 5 minutes prior to the sauce being finished, add in cooked gnocchi. Serve with fresh parmesan cheese.
This recipe was very easy and came together in about 20 minutes. It is a great way to officially welcome the fall.