Simple Gnocchi with Pumpkin Ricotta Sauce
Gnocchi with pumpkin ricotta sauce: Your favorite store-bought gnocchi smothered with a roasted garlic pumpkin ricotta sauce. This is one of the best simple fall dinners and always in our rotation!
Pumpkin season is in full swing and what better way to celebrate than a delicious pumpkin dinner recipe.
This recipe is so easy, ya’ll. For a weeknight meal, I like to use some store-bought shortcuts to help bring this recipe together quickly. If you have a Trader Joe’s near you, you have to try this recipe with their frozen cauliflower gnocchi. I also like to serve this dinner with their chicken meatballs. They are precooked and seasoned deliciously! If you don’t have a Trader Joe’s near you (I’ve been there, too), any brand of gnocchi will work, of course.
Regardless of what gnocchi you decide to use, the pumpkin ricotta sauce is the star of this recipe. The lengthiest part will be roasting the garlic, but trust me it’s so worth the effort. Other than waiting for that to cook, this dinner will be on the table in under 30 minutes!
So, let’s get into it!
How to make Gnocchi with Pumpkin Ricotta Sauce
Gather your ingredients
Pumpkin purée- You want to make sure you’re using 100% pumpkin. Not pumpkin pie filling.
Ricotta cheese- I went with full fat ricotta like always.
Garlic- Since we will be roasting the garlic, you’ll want to get fresh garlic.
TIP: Look for pre-peeled garlic cloves and that makes the roasting step even faster!
Gnocchi- We prefer cauliflower gnocchi at our house but potato gnocchi will be just as delicious. During the fall season, you can even find pumpkin and butternut squash gnocchi in stores. That would be a fun addition as well!
Thyme
Olive oil
Salt + Pepper
Red pepper flakes (optional)
Store-bought meatballs (optional)- I used Trader Joes’s chicken meatballs that are our favorite but any brand will do. If you want to keep this recipe meat free, leave them out!
Begin by roasting the garlic. I have steps below on how to do this simply!
Into a food processor, add the pumpkin purée, ricotta cheese, roasted garlic cloves, salt and pepper and fresh thyme leaves. Pulse the ingredients until everything is combined and completely smooth.
Cook the gnocchi according the package.
Into a skillet, add in a couple tablespoons of the olive oil from the roasted garlic. Heat the oil gently and add red pepper flakes. Add in the cooked gnocchi and toss into the warm oil. Pour in the pumpkin ricotta sauce and stir until heated.
I love to serve this with meatballs and roasted Brussels sprouts! Delicious!
How to roast fresh garlic
I was a little nervous the first time I decided to roast garlic. But! I have found a couple of little tricks that make it so simple.
Begin by preheating the oven to 325.
Then, into an oven safe bowl, place 10-12 cloves of garlic. I know this sounds like a lot, but once the garlic is roasted it becomes mild and nutty.
On top of the garlic cloves, add olive oil until the cloves are completely covered.
Roast the garlic in the oven until they are soft and lightly browned. This can take 45 minutes to 1 hour.
Looking for more dinner recipes?
Harvest Bowl with Garlic Tortellini
Skillet Cheesy Taco Cauliflower Gnocchi
Before you go, if you make this Gnocchi with Pumpkin Ricotta Sauce, comment and/or rate it down below. I’d love to hear what you think!
Simple Gnocchi with Pumpkin Ricotta Sauce
Equipment
- Food Processor
Ingredients
- 10-12 peeled garlic cloves
- 1 cup Pumpkin purée not pumpkin pie filling
- 1 cup ricotta cheese
- 3/4 tsp salt More to taste
- fresh cracked pepper
- 1 tsp fresh thyme leaves
- Olive oil
- 1/2 TBSP red pepper flakes optional
Instructions
- Preheat the oven to 325 degrees.
- Into a small oven safe bowl, add the peeled garlic cloves and pour in olive oil until the garlic is fully submerged.
- Roast the garlic in the oven until the cloves are softened and lightly browned. About 45 mins-1 hourRemove the bowl of roasted garlic and let it cool. Do not discard the oil surrounding the garlic. We will use this tasty oil down below!
- Into a food processor bowl, add the pumpkin purée, ricotta cheese, the cooled and roasted garlic cloves, salt, pepper and thyme leaves and pulse until smooth.
- Cook the gnocchi according to the package instructions and set aside for now.
- Heat a large skillet over medium heat and add 2 TBS of the reserved roasted garlic oil. Add in the red pepper flakes, if using, now.
- Once the garlic oil is warm, add the cooked gnocchi to the pan and gently toss it in the oil.
- Pour in the pumpkin ricotta sauce and let simmer until the sauce is warmed through. Taste for additional salt and serve!
- I like to serve this recipe with our favorite chicken meatballs and roasted Brussels sprouts. Enjoy!
