I’ve recently had a lot of new readers to my blog…welcome! Skinny Runner linked one of my posts about a week ago, and many of you stopped by from her blog…and have stuck around. I love it, and thanks for reading! One of my favorite parts about new people reading my blog and leaving comments is that it introduces me to their blogs as well.
One of my new readers is Lauren from Health on the Run, and I’m excited that we’re connected in the blog world! She works in public health (love it!) and recently ran the Cape Cod Marathon in a speedy 3:29! Head over to her blog and read her recap!
Anyway, when I first checked out her blog, what jumped out to me immediately was some delicious gnocchi with pumpkin sauce…I don’t even like pumpkin, but it looked so good that I had to try it. Plus, I’m all about trying new things. (If anyone in NYC wants to introduce me to sushi, please let me know…and bring your camera, the faces will be priceless.) The recipe looked easy enough and I liked Lauren’s modifications, so I stuck to them. Switching out the angel hair pasta for whole wheat gnocchi and adding some spinach and tomato? Don’t mind if I do.
Here’s the fabulous result:
Pardon the awful lighting in my apartment at nine in the evening. I put the pasta on a bed of spinach (easy way to sneak in extra veggies!) and topped it with some mozzarella cheese. This was fabulous! The sauce was creamy (but quite healthy, all things considered) and not overwhelmingly pumpkin-y, so I consider it a winner in my book. In fact, I have leftover pumpkin, so I may make this again next week. You should probably make it too.
If anyone in NYC wants dinner, just let me know!