Creamy Pumpkin Gnocchi
A decadent fall-inspired dish featuring Trader Joe’s pumpkin gnocchi, sautéed vegetables, and a luscious cream sauce topped with a Parmesan-Romano-Asiago cheese blend.
Equipment
- Large Pot
- Colander
- Large sauté pan
- Wooden Spoon
Ingredients
- 14 oz pumpkin gnocchi Trader Joe’s
- 3 tbsp unsalted butter
- 18 oz holiday vegetable hash Trader Joe’s
- ½ tsp kosher salt
- ½ cup heavy cream
- ¼ cup Parmesan-Romano-Asiago cheese blend shaved
Instructions
- Bring a large pot of salted water to a boil.
- Meanwhile, melt butter in a sauté pan over medium heat.
- Add the vegetable hash and kosher salt. Cook for 5–7 minutes until tender and golden.
- Cook gnocchi in the boiling water according to package directions (3–4 minutes, until they float). Drain.
- Combine gnocchi with sautéed vegetables in the pan and stir gently.
- Stir in the heavy cream and cook for 2 minutes until creamy.
- Remove from heat, sprinkle cheese blend, and toss lightly.
- Serve hot, garnished with extra cheese or herbs if desired.
Notes
For a dairy-free option, use olive oil and coconut cream instead of butter and heavy cream. Add mushrooms, spinach, or red pepper flakes for extra flavor.