You read that right. Pumpkin. Butter. AND sage in this recipe. It’s fall, so I figured why not make something with pumpkin in it since everyone and everything in the entire universe acts like they’ve never seen pumpkins before this time of year. So, on the bandwagon we go.
This recipe is the biggest kitchen cheater’s dream come true. If you want gnocchi and you want it fast, this recipe is for you. And if you want savory and sweet, well, you’ve come to the right place.
We recently had a Trader Joe’s open up here in Tampa and I am so glad they did because now I can afford groceries again!! I used to go to Sweetbay Supermarket, but sadly they shut down and I had to start choosing between food and my car insurance. Ok it wasn’t that bad, but groceries are expensive and it’s annoying because we need food! What I love about Trader Joe’s though is that most of their packaged foods are acceptable. By acceptable I mean that they contain ingredients you can pronounce, even though there may be several ingredients in an item, they aren’t weird, science-experiment sounding things. Only thing I watch is the sodium because I noticed they do pack a lot of sodium in some of their frozen meals. All in all, Trader Joe’s lives up to the “Whole Foods for poor people” description. Take that as a compliment, TJ’s; it means we appreciate not paying $156.89 for 4 items.
So are you ready for this stupid easy recipe using simple ingredients from Trader Joe’s? Ok, let’s do this!
• 1/2 cup Smart Balance Light with Flax Oil (this one is vegan and yes I said half a cup and I actually got this at Publix but you can go to Publix right?? Yes you can.)
• 2 tbsp extra light tasting olive oil
• 1/2 cup Trader Joe’s Pumpkin Butter
• At least 1/4 cup fresh sage, torn into pieces (I like tons, so I put more)
• 1 package of Trader Joe’s Gnocchi (it’s on the shelf with the other pasta noodles)
Cook gnocchi as per package directions. Basically boil water, dump gnocchi in (carefully as hot water hurts when it splashes you in the face. Not that I’d know about this or anything), keep an eye on them and when they rise up to the top of the water, remove them or they will overcook and be gross. Drain and set aside.
In a medium sauce pan, add butter and get it melted on medium heat. Add pumpkin butter, sage and oil and heat until the sage leaves are fully wilted. Mix well as the butter and and pumpkin butter melt and become an oasis of buttery, pumpkin-y fantasticness.
Pour your wondrous pumpkin butter sage sauce over gnocchi, mix and serve. (Makes about 2 large servings if you eat like an elephant like me)
Pretend you slaved for hours baking and mashing potatoes, then rolling your own gnocchi dough. Wow your dinner guests by being such an amazing cheater, cheater pumpkin eater!