Pumpkin Bisque with Gnocchi and Oyster Mushrooms

As soon as Fall decides to grace us Nashvillians with her presence through cooler nights and less sweltering days, I begin to crave all things red, orange, yellow, and cozy. So, when I stopped into Trader Joe’s and they had a pumpkin bisque, I knew what I had to do.

I’ll skip the 7000 more paragraphs where I talk about my childhood in the mountains and the fact that soup feels like a warm hug and just tell you that this recipe is one for the books.

Ingredients:

8 oz. Oyster Mushrooms, sliced

3 Garlic Cloves, minced

1Tbs Olive Oil

1 cup Trader Joe’s Pumpkin Bisque (you can make your own if you’d like, this was just easier given the time I had to cook)

1 lb. Gnocchi

1-2 cups milk or cream

1/4 cup parmesan

a pinch of white pepper

a pinch of black pepper

Prep Time: 5 minutes

Cook Time: 20 minutes

Mushroom Instructions:

1. Heat pan on skillet with enough olive oil to coat the bottom of the pan

2. Once oil is hot, add mushrooms to pan

3. Cook mushrooms, stirring occassionally, for approx. 5 minutes

4. Add minced garlic and white pepper to pan

5. Continue to cook mushrooms, stirring occassionally, for approx. 5 more minutes until the edges are golden brown

Bisque Instructions:

1. Heat water in a pot to a boil

2. Add Gnocchi and cook for approx. 2-3 minutes until Gnocchi floats

3. Strain Gnocchi

4. Add pumpkin bisque and milk, stir for 4-6 minutes until heat is evenly disbursed

5. Add mushrooms and stir until combined

Once all ingredients have been combined, spoon into bowl and top with parmesan!