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.
1package Trader Joe's cauliflower gnocchi
Avocado oil
1onion, diced
2garlic cloves, minced
2tspminced sage
1(15 oz) can pumpkin puree
¼tspground cinnamon
⅛tspground nutmeg
½cupmascarpone cheese OR reduced fat cream cheese for a healthier option (we didn't have any on hand)
¼cupgrated Parmesan cheese
1tbspwhole 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!
½cupmascarpone cheese OR reduced fat cream cheese for a healthier option (we didn't have any on hand)
¼cupgrated Parmesan cheese
1tbspwhole 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!
