Pumpkin Gnocchi
2 servings • est. 20 min • 1 shown
Ingredients
- 500 g potato gnocchi
- 1 tbsp butter
- 3/4 cup pumpkin purée
- 1/3 cup cream
- 1/4 cup grated Parmesan
- 1/8 tsp pepper
Method
Boil gnocchi per pack; reserve 1/2 cup water. Melt butter on low. Stir in pumpkin, cream and pepper; simmer 3 min. Add gnocchi and Parmesan; loosen with reserved water as needed.
Use plain pumpkin, not pie filling.
Pesto Tortellini
2 servings • est. 15 min • 1 shown
Ingredients
- 300 g refrigerated cheese tortellini
- 1/4 cup basil pesto
- 1 cup cherry tomatoes
- 2 tbsp grated Parmesan
Method
Halve tomatoes. Boil tortellini per pack; reserve 1/2 cup water, then drain. Off heat, toss with pesto, tomatoes and 2 tbsp reserved water. Add more water if needed; top with Parmesan.
Check pesto labels for nuts.
Smoky Mushroom Rice
2 servings • est. 35 min • 1 shown
Ingredients
- 3/4 cup dry long-grain white rice
- 1 1/2 cups water
- 250 g sliced mushrooms
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/4 tsp salt
- 2 tbsp grated Parmesan
Method
Simmer rice, water and salt, covered on low, 15–18 min; rest off heat 5 min. Meanwhile, fry mushrooms in oil 8–10 min until browned. Stir in paprika for 30 sec. Fold into rice; add Parmesan.
Use a lidded pan; serve warm.
Choose your supper and adjust the sauce
Each recipe makes two estimated main-dish servings; one bowl is illustrated for each. Choose one recipe for dinner rather than cooking all three unless you want six portions. The gnocchi uses packaged potato gnocchi, the tortellini uses refrigerated cheese-filled pasta, and the rice starts dry. Their cooking times are not interchangeable.
Cook the gnocchi according to its packet because refrigerated, shelf-stable and frozen types differ. Use plain pumpkin purée, not sweetened pie filling. Stir the cream sauce gently over low heat; reserve the gnocchi water before draining. Add that water a spoonful at a time until the sauce coats the gnocchi without pooling beneath it. The half cup is a reserve, not an instruction to use it all.
Toss the tortellini with pesto off the heat, then fold in the fresh tomato halves. Start with two tablespoons of cooking water and add more only if needed. Pesto and Parmesan vary in saltiness, so taste before adding any extra salt. Read the pasta and pesto labels for their own cooking and storage directions.
For the mushroom rice, use ordinary long-grain white rice rather than instant or brown rice. If its packet specifies a different water ratio or time, follow that instruction. Keep the pan covered during the rest. Brown the mushrooms in a wide skillet while the rice cooks; a small pan may need two batches. Add paprika only near the end so it does not scorch. Stir the mushrooms and their oil through the rice before finishing with Parmesan.
Serving and ingredient notes
These are untested Fondfolk development recipes. Times and yields are estimates, and the photographed bowl size does not measure the full batch. Serve in ordinary food-safe bowls; candles and ornamental pumpkins belong beside the serving area, away from hot pans and food.
The gnocchi and tortellini can contain wheat and egg; cream, cheese-filled pasta and Parmesan contain milk. Pesto often contains nuts and milk. Check every package rather than treating any dish as allergen-free. Parmesan may use animal rennet, so choose a suitable labeled alternative if vegetarian ingredients matter.
Cook these suppers close to serving and follow ingredient-label storage instructions. Keep leftovers separate from unused ingredients. For general guidance on chilling and reheating leftovers, consult the USDA resource linked below.
USDA leftover handling and storage guidance
For something sweet afterward, try our mummy rice squares, witch-hat brownies and chilled pumpkin cups.
