Easy Pumpkin Pomodoro Gnocchi - Chef Fun Kitchen

Easy Pumpkin Pomodoro Gnocchi

Fall is here and also the chillier nights have arrived! Why not sidle up with a bowl of my straightforward Pumpkin Pomodoro dumpling instruction that includes Hunt's San Marzano vogue Tomatoes currently on the market at Walmart.

Have you ever created dumpling before? It’s super straightforward and contemporary dumpling boils up in 3-minutes. What area unit your favorite fall evening activities to do? we have a tendency to simply got a replacement couch and like to pile get cozy with blankets, light-weight some candles, and watch chilling movies.

Easy Pumpkin Pomodoro Gnocchi
Easy Pumpkin Pomodoro Gnocchi

Speaking of however straightforward my Pumpkin Pomodoro dumpling is, all you’ll would like for this instruction area unit a number of easy ingredients and 2 pans. You’ll would like contemporary dumpling, San Marzano vogue tomatoes, pumpkin puree, contemporary basil, contemporary garlic, onion, olive oil, and cheese Reggiano cheese. You’ll conjointly would like a cooking pan and a pot for boiling water. 1st homework the sauce. during a cooking pan over medium heat, add the oil, Spanish onion and shredded garlic.

Sauté within the pan till the onions area unit semitransparent. Next, add the San Marzano vogue tomatoes and also the pumpkin puree. Sauté over medium heat for 10-minutes. whereas the sauce is change of state, cook the dumpling. Boil the water and salt. Once the water is boiling, add the dumpling and set a timer for 3-minutes. You’ll apprehend the dumpling is prepared once it floats to the highest of the water. Add the ready dumpling to the sauce and let simmer for 3 a lot of minutes.

Easy Pumpkin Pomodoro Gnocchi


  • 1/2- cup red onion, chopped
  • 1-tablespoon chopped fresh garlic
  • 1-package fresh Gnocchi
  • 1-cup pumpkin puree
  • 1-28oz can Hunt’s San Marzano Style tomatoes
  • 1/3-cup Extra Virgin Olive Oil
  • 1-bunch fresh basil
  • 2-cups Parmesan Reggiano Cheese
  • 1-tablespoon freshly ground black pepper


  1. In a medium saucepan add the EVOO, chopped onions and garlic and sauté until the onions are translucent.
  2. Add the San Marzano tomatoes and the pumpkin puree and simmer for 10-minutes.
  3. While the sauce is simmering, boil the water. Add the salt to the water and bring to a boil. Add the gnocchi once the water is boiling. Set a timer and boil the gnocchi for 3-minutes. You’ll know the gnocchi is ready when it floats to the top.
  4. Remove the gnocchi from the water and add it to the simmering sace. Simmer the pasta and sauce together for an additional 3-5 minutes.
  5. Add the prepared gnocchi to bowls and top with fresh basil, black pepper, and Parmesean Reggiano cheese.
  6. The sauce also freezes well and can easily be reheated in a saucepan.

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