Pumpkin Mascarpone Cauliflower Gnocchi

 1 package Trader Joe's cauliflower gnocchi
 Avocado oil
 1 onion, diced
 2 garlic cloves, minced
 2 tsp minced sage
 1 (15 oz) can pumpkin puree
 ¼ tsp ground cinnamon
  tsp ground nutmeg
 ½ cup mascarpone cheese OR reduced fat cream cheese for a healthier option (we didn't have any on hand)
 ¼ cup grated Parmesan cheese
 1 tbsp whole wheat pastry flour
 Salt & pepper, to taste

1

Defrost the gnocchi by letting it thaw on the counter for an hour. After, pat dry any condensation. (Note, DO NOT follow the instructions on the package as to how to cook the gnocchi as this will lead to mushy gnocchi!)

2

Heat oil in a large saucepan. Saute onions until caramelized. Add in garlic and sage and cook until fragrant.

3

Add in pumpkin puree, cinnamon, and nutmeg.

4

Mix in the mascarpone/cream cheese as well as the Parmesan cheese and flour.

5

In a separate large non-stick skillet, heat oil, and add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip and repeat until they are light brown and crispy.

6

Pour the pumpkin sauce over the gnocchi and season with salt and pepper. Serve hot and enjoy!

Category,

Ingredients

 1 package Trader Joe's cauliflower gnocchi
 Avocado oil
 1 onion, diced
 2 garlic cloves, minced
 2 tsp minced sage
 1 (15 oz) can pumpkin puree
 ¼ tsp ground cinnamon
  tsp ground nutmeg
 ½ cup mascarpone cheese OR reduced fat cream cheese for a healthier option (we didn't have any on hand)
 ¼ cup grated Parmesan cheese
 1 tbsp whole wheat pastry flour
 Salt & pepper, to taste

Directions

1

Defrost the gnocchi by letting it thaw on the counter for an hour. After, pat dry any condensation. (Note, DO NOT follow the instructions on the package as to how to cook the gnocchi as this will lead to mushy gnocchi!)

2

Heat oil in a large saucepan. Saute onions until caramelized. Add in garlic and sage and cook until fragrant.

3

Add in pumpkin puree, cinnamon, and nutmeg.

4

Mix in the mascarpone/cream cheese as well as the Parmesan cheese and flour.

5

In a separate large non-stick skillet, heat oil, and add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip and repeat until they are light brown and crispy.

6

Pour the pumpkin sauce over the gnocchi and season with salt and pepper. Serve hot and enjoy!

Pumpkin Mascarpone Cauliflower Gnocchi

Leave a Reply