Description
Pumpkin Gnocchi Sauce will quickly become your go-to Fall favorite! It’s creamy, flavorful, made with whole ingredients, dairy, and nut-free. Great for pasta too!
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 yellow onion, chopped
- ½ cup roasted red bell peppers
- ¼ tsp salt, divided
- 2 garlic cloves, pressed or minced
- ½ tsp dried oregano
- 1 can (15 ounces) diced or crushed tomatoes
- 1 can (15 ounces) pumpkin purée
- 1 ½ tsp balsamic vinegar
- Freshly ground black pepper
Instructions
1. Warm the olive oil in a large skillet over medium heat. Add the onion and salt. Cook, stirring often, until the onions are very tender, 6 to 8 minutes.
2. Add the garlic and oregano. Cook for about 1 minute, stirring frequently. Add the tomatoes and roasted bell peppers and cook for 1 minute.
3. Add the pumpkin purée and stir to combine. Continue simmering for 5 minutes, then remove it from the heat.
4. Carefully transfer the mixture to your blender. Add vinegar. Blend until very smooth and creamy.
5. Season generously with freshly ground black pepper and additional salt.
6. Add to gnocchi or pasta.
Notes
You can roast your own bell peppers or use jarred roasted peppers for convenience.
This sauce stores well in the fridge for up to 4 days and also freezes beautifully for meal prep.
Pairs well with sage or browned butter if you want to elevate the flavor.