Gnocchi with Vegetables

I had gnocchi for the first time while we were in Italy on our honeymoon, and I fell in LOVE!  If you have never tried it, I highly recommend that you do!  It's kind of like ravioli, except it's pasta with potato inside.  I found my package in the freezer section right next to the frozen ravioli.

INGREDIENTS:

1 bag of frozen gnocchi (mine was 24 oz)

1 8oz can of tomato sauce (I got the Hunts brand seasoned with garlic, oregano and basil)

1 pint grape tomatoes, halved

1 zucchini, chopped

1 yellow squash, chopped

2 garlic cloves, minced

1 tablespoon olive oil

2 tablespoon butter

2 teaspoons lemon juice

Coarse salt and ground pepper

Grated Parmesan and Romano cheese

DIRECTIONS:

1) Cook gnocchi according to package instructions.  Be careful not to overcook it, or it starts to fall apart and makes a mess!

2) Meanwhile, heat oil in a large skillet over medium heat.  Add zucchini, squash and garlic and season with salt and pepper.

3) Cook until squash is crisp-tender, about 4 to 5 minutes.

4) Then add tomatoes to the skillet and cook, until juicy, about 2 minutes.  Finally, add butter.  As soon as butter has melted, remove skillet from heat.

5) Transfer vegetables to a large mixing bowl.  Sprinkle with lemon juice.

6) Drain gnocchi and combine with vegetables.  Add tomato sauce and mix well.

7) Serve, topped with cheese as desired.

Original recipe found here.

Pumpkin Turkey Chili

When the weather turns cold, I always start craving a nice warm bowl of chili.  I decided to try something new and came across this recipe.  It seemed very appropriate for Halloween week, although I'll admit I was a little skeptical of the pumpkin.  Well it was DELICIOUS!  The pumpkin flavor is actually very subtle, you'll hardly notice it.  It does, however, give it a very nice, smooth, rich texture.  Plus it's good for you!  All in all, a delicious and healthy chili that I will definitely be making again!

INGREDIENTS:

2 lbs ground turkey 
2 small/medium yellow onions, chopped
3 cloves garlic, minced 
3 bell peppers (I used red, orange and yellow because I thought it looked nice)
2 14.5 oz cans diced tomatoes
1 14.5 oz can of no salt added corn
1 29 oz can of pumpkin puree (NOT pumpkin pie mix!)
1 cup chicken broth
1 tablespoon vegetable oil 
1 tablespoon chili powder
1 teaspoon black pepper
Dash of salt
Dash of cayenne pepper (optional)

DIRECTIONS:

1) Heat oil in a large skillet.  Add chopped onion, cook until they begin to turn transparent.  Add bell peppers.  Continue cooking until peppers are tender.

2) Move peppers and onions from skillet to a large stock pot.  Use skillet to brown turkey along with garlic and spices.  If your meat is really lean, you might need to add a little more oil so it doesn't stick.

3) When turkey is done, move it to the large stock pot too.

4) Add everything else.  Simmer, covered, over low heat for 15 or longer if desired.

Goes great with corn bread. :)

Original recipe found here.