Experience a delightful twist on creamy gnocchi with a touch of heat from roasted red peppers and a hint of warmth from cayenne. This dish combines the rich flavors of pumpkin and coconut cream for a comforting fall meal, perfect for any cozy evening.
Ingredients:
– 16 oz gnocchi
– 2 tbsp olive oil
– 1/2 yellow onion, chopped
– 2 garlic cloves, minced
– 1 cup roasted red peppers, chopped
– 1 cup pumpkin purée
– 1/2 cup unsweetened coconut cream
– 1 tbsp white miso paste
– 1 tsp maple syrup
– 2 tsp balsamic vinegar
– 1/4 tsp cayenne pepper
– 2 tbsp chopped sage
Instructions:
1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
2. Stir in the roasted red peppers and cook for an additional 5 minutes.
3. In a blender, combine the sautéed vegetables, pumpkin purée, coconut cream, miso paste, maple syrup, balsamic vinegar, and cayenne pepper. Blend until smooth.
4. Cook the gnocchi according to package instructions. Drain and return to the pot.
5. Pour the pumpkin sauce over the gnocchi, tossing to coat evenly.
6. Garnish with chopped sage before serving.
Prep Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Calories per Serving: Approximately 350 calories
Spicy Pumpkin Gnocchi with Roasted Red Pepper
- Total Time: 25 minutes
- Yield: 4
Description
Indulge in the bold flavors of Spicy Pumpkin Gnocchi paired with roasted red pepper. The pillowy gnocchi, infused with the earthy sweetness of pumpkin, is perfectly complemented by the smoky, slightly charred taste of roasted red pepper. A touch of spice adds a delightful kick, making this dish a warm and hearty option for fall or any cozy evening.
Ingredients
– 16 oz gnocchi
– 2 tbsp olive oil
– 1/2 yellow onion, chopped
– 2 garlic cloves, minced
– 1 cup roasted red peppers, chopped
– 1 cup pumpkin purée
– 1/2 cup unsweetened coconut cream
– 1 tbsp white miso paste
– 1 tsp maple syrup
– 2 tsp balsamic vinegar
– 1/4 tsp cayenne pepper
– 2 tbsp chopped sage
Instructions
1. In a skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until soft.
2. Stir in the roasted red peppers and cook for an additional 5 minutes.
3. In a blender, combine the sautéed vegetables, pumpkin purée, coconut cream, miso paste, maple syrup, balsamic vinegar, and cayenne pepper. Blend until smooth.
4. Cook the gnocchi according to package instructions. Drain and return to the pot.
5. Pour the pumpkin sauce over the gnocchi, tossing to coat evenly.
6. Garnish with chopped sage before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 350