We may be steam rolling towards the winter season but I'm still here for all things pumpkin! This recipe uses our classic pumpkin Alfredo sauce paired with our favorite way to cook gnocchi- in the air fryer!
If you don't live near a #TraderJoes you can substitute the frozen cauliflower gnocchi for any gnocchi you can find. I air fry these right from frozen so I can't speak to fresh gnocchi but I would just check on them every few minutes if trying the air fry method. Additionally, if you don't have an air fryer you can prepare the gnocchi in a sauté pan with a little olive oil to get that similar crisp.
I love this pumpkin Alfredo sauce because it's super simple ingredients, awesome nutrition facts and so easy to make- just toss it all in the pan and simmer. It is also thick and creamy like an Alfredo sauce but with no creamy. The thick consistency comes from the pureed pumpkin and the creamy texture comes from the use of milk.
Pumpkin Alfredo with Air Fried Cauliflower Gnocchi
4-6 servings | Cook time: 20 minutes
Notes: serve this with your favorite protein and a side of steamed veggies to round out the meal. I usually split a 10 oz bag of gnocchi between 2 people but for a smaller side you could make this recipe for up to 6 people (3 people/bag of gnocchi)
2 10 oz bags frozen cauliflower gnocchi (I used the one from #traderjoes)
1 cup canned pumpkin
2 cups unsweetened original almond milk
2 cloves garlic, minced
1 tsp olive oil
1/2 onion, diced
1/4 cup parmesan cheese
1/2 tsp pumpkin pie spice
1/8 tsp cayenne (or more depending on spice preference)
Salt and Pepper
Spray the base of the air fryer with nonstick spray. Place frozen cauliflower gnocchi in air fryer in a single layer (Note: if using a small single serve air fryer this may need to be done in two batches, larger air fryers can do this in one).
Cook the gnocchi at 325F for 15 minutes, flipping them halfway. If you don't have access to an air fryer you can also sauté the gnocchi on the stove in some olive oil until the outside is nice and crispy.
Heat olive oil in a large sauté pan. Add diced onion, pumpkin pie spice and cayenne and sauté for 2-3 minutes. Add garlic and sauté until fragrant, about 30 seconds.
Whisk in pumpkin and almond milk and bring to a boil.
Stir the parmesan in and return to a boil. Lower it to a simmer and cook for 5-6 minutes until it reduces slightly.
Add gnocchi to the sauce and fold the gnocchi into the sauce.
Cook until everything is well coated and the sauce has thickened, 3-4 minutes.
Serve warm with any excess sauce spooned over. Top with fresh cracked pepper and extra parmesan.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.