Pumpkin Gnocchi Sauce
Pumpkin Gnocchi Sauce will quickly become your go-to Fall favorite! It’s creamy, flavorful, made with whole ingredients, dairy, and nut-free! Great for pasta too!
Equipment
- Blender
- Garlic Press
- Baking sheet
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!