Sheet-Pan Gnocchi with Pumpkin Pasta Sauce
An easy meatless meal idea for fall! This savory pumpkin recipe can be customized for kids and is ready in just 25 minutes!
Ingredients
- 2 - 17.6 ounce packages gnocchi
- 2 tablespoons avocado oil, (or another type of vegetable oil)
- 2 tablespoons olive oil
- ½ onion , diced
- 2 garlic cloves , minced
- 3 sage leaves , diced finely
- 1 teaspoon corn starch, (or arrowroot flour)
- ½ cup plain unsweetened almond milk, (or another plant-based milk/cow’s milk)
- ½ cup plain whole milk yogurt, (or greek yogurt/plant-based yogurt)
- 1 cup pumpkin puree
- 1 teaspoon tomato paste
- ¼ cup parmesan cheese, (or plant-based parmesan cheese)
- ¾ teaspoon salt
- Black pepper , to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- Line a baking sheet with parchment paper. Pour both containers of gnocchi onto the baking sheet and use your fingers to separate the gnocchi. Drizzle avocado oil over the gnocchi and toss to coat. Spread the gnocchi out so it is lying evenly across the tray. Bake in the oven for 20-25 minutes, stirring occasionally, until they are slightly crispy on the outside and still soft on the inside.
- Meanwhile, make the pumpkin sauce. In a large pot, heat olive oil over medium low heat. Add onions, garlic, and sage and saute for 3-4 minutes.
- Add corn starch and stir until mixed well.
- Add almond milk, yogurt, pumpkin puree, tomato paste, parmesan cheese, salt, and black pepper and mix well.
- Turn heat down to low and allow sauce to simmer for 5 minutes. Turn heat off. Alternatively, you can keep the sauce on the lowest setting until the gnocchi is done cooking to keep it hot.
- When the gnocchi is done cooking, pour it into the pot with the sauce and mix well. Serve warm!
Notes
This pumpkin gnocchi recipe is delicious with roasted chickpeas on top!
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