Trader Joe’s Creamy Pumpkin Gnocchi
Published Oct 03, 2024
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Make the most of the fall ingredients at Trader Joe’s with this Creamy Pumpkin Gnocchi recipe. With a creamy sauce, Holiday Vegetable Hash for a no-chopping-needed veggie boost, and a mix of cheeses, this is a one pan dish that’s perfect for chilly, cozy nights.
Fall is here and that means that the shelves at your local Trader Joe’s are full of seasonal favorites. But have you ever grabbed one of those seasonal ingredients without a plan for how to use it? (*raises hand*) This is the case for me every year with Trader Joe’s Pumpkin Gnocchi. So much so that I even made a video about it here. But this year, I bought that gnocchi with a plan, and this is now the recipe that I’ll be making all season as the weather cools.
One of my favorite things about this recipe is that it includes plenty of vegetables from Trader Joe’s Holiday Vegetable Hash. Using that ingredient in the gnocchi saves time because it comes pre-chopped and includes a mix of spices that hint at the flavors of Thanksgiving – a great addition. However, if you want a simple side, try this dish with roasted broccoli, parmesan roasted cauliflower, kale salad with apples, or just mixed greens with my easy balsamic vinaigrette.
And if you’re looking for more ways to use your local Trader Joe’s, check out all of my Trader Joe’s Recipe Ideas.
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Pin It NowWhat You’ll Love
You’ll love this recipe because it’s:
- Creamy
- Fast
- Super cozy
- Requires no prep or chopping
- Fancy (without any extra work)
How to Make It
- Bring a large pot of water to a boil. You’ll want the water boiling and ready to go as soon as the vegetables are cooked.
- Saute the vegetables in some melted butter. Don’t skimp on this step because you want each piece of vegetable to be tender and lightly caramelized on all sides. I find that it takes around 7 minutes to get there.
- Next, add the gnocchi to the boiling water. Boil until they float to the service and are tender, 2-3 minutes.
- Add heavy cream and the cooked gnocchi to the vegetables and simmer everything together just for a minute or two. The starch in the gnocchi will help thicken the heavy cream and create a natural, thick creamy sauce.
- Serve the gnocchi immediately with shredded cheese on top.
Tips for Cooking Gnocchi
- Gnocchi boils very quickly, so don’t walk away from the pot as they cook. 2-3 minutes will do it.
- If you’re not adding the gnocchi directly to a sauce to finish, drain it well and then spread it out in a single layer on a parchment or wax paper-lined sheet pan. Gnocchi has a tendency to stick, so spreading it out like this will help each of the dumplings to stay separate.
- It can be tempting to skip this step to pre-cook the gnocchi and add it directly to a sauce, but you’ll get the best texture and the most tender dumplings if you pre-cook them as directed in the recipe below.
Eat it Right Away, Preferably Cozy-Style
This is such a cozy, comforting meal, it practically begs to be eaten on the couch, wrapped in a blanket while watching your favorite spooky movie. It’s best to just eat this right after you make it. When we reheated the leftovers, the gnocchi dumplings reheated unevenly with some of them drying out and the sauce got soaked up until the dumplings so you no longer have that creaminess of the original.
Don’t have a Trader Joe’s nearby?
Or maybe you can’t find the Pumpkin Gnocchi? This recipe would work well with regular gnocchi. Instead of the Trader Joe’s Vegetable Hash, use about 2 cups of finely diced carrots and onions with a tablespoon of minced fresh herbs – preferably thyme, sage, and / or parsley.
More Fun Pumpkin Recipes
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Pin It NowTrader Joe’s Creamy Pumpkin Gnocchi
Equipment
- Large Saucepan
- Saute Pan
Ingredients
- 1 14-ounce pack Trader Joe’s Pumpkin Gnocchi
- 3 tablespoon unsalted butter
- 1 18-ounce pack Trader Joe’s Holiday Vegetable Hash
- 1/2 teaspoon kosher salt
- 1/2 cup heavy cream
- 1/4 cup Trader Joe’s Blend of Shaved Parmesan, Romano, and Asiago Cheeses (substitute grated parmesan)
Instructions
- Bring a large pot of salted water (for the gnocchi) to a boil.
- Meanwhile, in a large saute pan, melt the butter over medium heat. Add the vegetable hash and salt and cook it, stirring occasionally, until the hash is tender and golden, 6 to 7 minutes. (Don’t rush this step, let those vegetables get golden brown which will give them the most flavor.)
- By now, the water should be boiling, cook the gnocchi according to package directions (it just needs to boil for a 2-3 minutes). Drain and transfer the hot gnocchi to the pan with the hash.
- Add the heavy cream and cook everything together until the cream coats the gnocchi.
- Transfer to serving bowls and top with cheese. Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to try this!! I found another recipe for caramelized onion + these gnocchi in a cream sauce and it looked so good but I wanted more veggies, then I found this option! I couldn’t find the hash at TJs but I can just chop the veggies small and it will be the same.
Absolutely! If you just dice the veggies up very small, it will be exactly the same, and really you could use almost any vegetable you want. Enjoy!