Pumpkin Gnocchi Sauce will quickly become your go-to Fall favorite! It’s creamy, flavorful, made with whole ingredients, vegan, dairy-free, and nut-free! Great for pasta too!
If you follow me on Instagram you know I am totally in love with Trader Joe’s cauliflower gnocchi, we eat it ALL the time! But this time I am spicing things up by adding it to this pumpkin gnocchi sauce, you can thank me later!
First of all, if you haven’t seen my Trader Joe’s Grocery Haul, be sure to check that out! You will find my love of gnocchi along with all of my other favorites. Just to give you an idea of how big of a deal their cauliflower gnocchi is, it has its own hashtag!
Anyways, this recipe came at the perfect timing with fall approaching and great for all of the pumpkin lovers out there! Not only is it great for gnocchi but adding it to pasta is delicious too!
If you love gnocchi as I do, try my Cauliflower Gnocchi with Homemade Pesto! It’s super simple to make and healthy!
Ingredients for Pumpkin Gnocchi Sauce
Pumpkin puree – You can get this at any local grocery store, but keep reading to learn how to make your own
Tomatoes – If you are a gardener, feel free to use your own tomatoes, if not just pick up a can of diced or crushed tomatoes
Garlic Cloves – Pressed or minced works great. If you don’t have fresh cloves you can use store-bought minced garlic or substitute garlic powder
Roasted Red Bell Peppers – You can get these at the store or roast your own! Roasting them at home definitely adds more flavor, see instructions below
Other Ingredients: onions, salt, oregano, olive oil, balsamic vinegar, black pepper, and gnocchi or pasta
How To Make Homemade Pumpkin Puree for Gnocchi Sauce
- Slice your pumpkin in half.
- Scoop out the seeds and stringy parts.
- Roast at 400 degrees with the flesh side up for 40-50 minutes.
- Scoop out the pumpkin and use a blender or food processor to puree.
How to Roast Red Peppers
- Place peppers on their side on a baking sheet.
- Drizzle peppers with a little olive oil.
- Roast at 400 degrees for about 45 minutes. Flip halfway through.
The sides should be somewhat charred and sinking in a little bit. You can also use the broiler to speed things up, but you have to watch CLOSELY and turn them more often.
Kitchen Tools I Used To Make Pumpkin Gnocchi Sauce
I can’t wait to hear your thoughts about this sauce!! It’s truly one of my new fall favorites! Come back and leave me a comment below or tag me on Instagram! Oh yeah, let me know if you chose gnocchi or pasta!
Other Sauce Recipes That You Will Fall in Love With:
- No Added Sugar Tomato Cream Sauce
- 15 Minute Peanut Butter Curry Sauce
- Easy Peanut Sauce
- Low Sugar BBQ Sauce
- Healthy Avocado Cream Sauce
Pumpkin Gnocchi Sauce
- Garlic Press
- Baking sheet
- 2 tbsp extra-virgin olive oil
- 1 yellow onion chopped
- ½ cup roasted red bell peppers
- ¼ tsp salt divided
- 2 garlic cloves pressed or minced
- ½ tsp dried oregano
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 ½ tsp balsamic vinegar
- Freshly ground black pepper
- Warm the olive oil in a large skillet over medium heat. Add the onion and salt. Cook, stirring often, until the onions are very tender, 6 to 8 minutes.
- Add the garlic and oregano. Cook for about 1 minute, stirring frequently. Add the tomatoes and roasted bell peppers and cook for 1 minute.
- Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
- Carefully transfer the mixture to your blender. Add vinegar. Blend until very smooth and creamy.
- Season generously with freshly ground black pepper and additional salt.
- Add to gnocchi or pasta.