Category: Pasta

canned salmon pasta

In case you haven’t noticed, quick and nutritious one pot meals are my thing. I love cooking but with a full-time job, contract work, a busy social life, an interview or two to prepare for (like this recent one), and trying to stay active — not to mention working on my blog — I have no time lately for elaborate meals. But that doesn’t mean I don’t eat delicious ones!

I love a nice bowl of pasta, but making a vegetable or a salad to go with it just seems like extra work sometimes. So I like to load my pasta with vegetables instead. I love zoodles — “noodles” made from zucchini — for this purpose. They are fun to eat and delicious. I like a 60/40 or so mix of regular whole wheat pasta to zoodles. This is a great way to add more vegetables to your usual pasta meal.

Pumpkin Gnocchi



Well, Halloween is over which means there should be lots of extra pumpkins around. If you have any you didn’t carve don’t through them out – roast them! Puree the flesh and make pumpkin gnocchi (pronounced nee-ock-ee… or if you are my boyfriend you refuse to call it by anything other than ga-knock-ee).

Gnocchi is essentially a bunch of little dumplings, made with flour, egg and usually mashed potato … but using pumpkin is so much more fun. You get more nutrition for one (it’s a good source of dietary fiber, vitamin A, vitamin C, riboflavin, potassium, copper and manganese), but more importantly it makes it a pretty color ;) … this pasta seems intimidating to make at first, but it’s so easy – I promise. Guests are always impressed when you say you made it from scratch. Sometimes I make up a big batch of the dough and then freeze it in smaller portions to save for an easy weeknight dinner.

As far as the sauce goes, you can use anything you like. If you are extra motivated I love to fry the gnocchi in a little butter or olive oil after its boiled to brown the outsides a bit…although this is definitely not the “traditional” way to eat it. Just have fun with it… I am usually a floury mess by the time I am done :)


Pumpkin Gnocchi – serves 2 as a main course

Recipe adapted from Foodess 

1 cup pumpkin puree

1 egg

3/4 tsp salt

1/4 nutmeg

3/4 cup whole wheat flour (approximately)

3/4 cup all purpose flour (approximately), plus more for hands and work surface

Parmesan and crumbled feta cheese,  for sprinkling on top

Herb tomato sauce (or any sauce you like)

Sea salt and fresh basil, to finish


1. Set a large pot of water to boil. In a medium sized bowl, combine pumpkin, egg, salt and nutmeg. Add the flour in several additions, stirring to combine (sometimes I add shredded fresh basil to the dough too- depending on the sauce I am using). Continue adding flour until the dough is firm enough to handle, but still somewhat sticky.

2. With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope rope into 1-inch pieces. Repeat with remaining dough.

3. Drop gnocchi into boiling water and cook until they float to the surface (give a stir to make sure they aren’t sticking to the bottom), about 5 minutes. Meanwhile, heat up pasta sauce and prepare cheese

4. Drain gnocchi on paper towels, then add to sauce and toss. Serve topped with cheese, fresh basil and sea salt, if desired.



- Formerly known as Apron Strings and Healthy Things -

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