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Trader Joe's cauliflower gnocchi in a pumpkin, sage and mascarpone sauce. The sauce comes together in one pan while the gnocchi crisps in another.
Ignore the cooking instructions on the gnocchi package. Thaw it on the counter for an hour, pat off the condensation, then lay it in a hot pan and leave it alone for three full minutes before touching it. That is the whole difference between crisp gnocchi and the mush the packet directions produce.
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
⅛ 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
1Defrost 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!)
2Heat oil in a large saucepan. Saute onions until caramelized. Add in garlic and sage and cook until fragrant.
3Add in pumpkin puree, cinnamon, and nutmeg.
4Mix in the mascarpone/cream cheese as well as the Parmesan cheese and flour.
5In 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.
6Pour the pumpkin sauce over the gnocchi and season with salt and pepper. Serve hot and enjoy!
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
⅛ 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
1Defrost 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!)
2Heat oil in a large saucepan. Saute onions until caramelized. Add in garlic and sage and cook until fragrant.
3Add in pumpkin puree, cinnamon, and nutmeg.
4Mix in the mascarpone/cream cheese as well as the Parmesan cheese and flour.
5In 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.
6Pour the pumpkin sauce over the gnocchi and season with salt and pepper. Serve hot and enjoy!
Pumpkin Mascarpone Cauliflower Gnocchi
