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Fall is here and the chillier nights have arrived! Why not cozy up with a bowl of my Easy Pumpkin Pomodoro Gnocchi recipe featuring Hunt’s San Marzano Style Tomatoes now available at Walmart.
Fall is here and the chillier nights have arrived! Why not cozy up with a bowl of my Easy Pumpkin Pomodoro Gnocchi recipe featuring Hunt’s San Marzano Style Tomatoes now available at Walmart. Have you ever made Gnocchi before? It’s super easy and fresh gnocchi boils up in 3-minutes. What are your favorite fall evening activities to do? We just got a new couch and love to pile get comfy with blankets, light some candles, and watch scary movies. My hubby and I literally do this all month long in October. My easy Pumpkin Pomodoro Gnocchi goes perfectly with a cozy and relaxing evening in.
The 28oz can of San Marzano Style tomatoes work wonderfully for a Pomodoro over gnocchi because San Marzano Style tomatoes have a meaty texture that adds rich flavor and texture to the pasta. Gnocchi is a potato style pasta and needs a very thick sauce to coat the pasta properly. San Marzano Style tomatoes do the trick with their thickness. San Marzano Style tomatoes are grown in California and are non-GMO project verified. They are only made with clean ingredients, have no calcium chloride, are steam peeled, and all-natural. The perfect tomato sauce for fresh and healthy pasta! Hunt’s San Marzano Style Tomatoes are also picked at the peak of ripeness so they are super fresh. You can purchase San Marzano Style tomatoes from Walmart at a super affordable price. You can also stock up because these tomatoes work great for busy families who need a quick and healthy meal.
Speaking of how easy my Pumpkin Pomodoro Gnocchi is, all you’ll need for this recipe are a few simple ingredients and two pans. You’ll need fresh Gnocchi, San Marzano Style tomatoes, pumpkin puree, fresh basil, fresh garlic, onion, olive oil, and Parmesan Reggiano cheese. You’ll also need a saucepan and a pot for boiling water. First prep the sauce. In a saucepan over medium heat, add the olive oil, red onion and chopped garlic. Sauté in the pan until the onions are translucent. Next, add the San Marzano Style tomatoes and the pumpkin puree. Sauté over medium heat for 10-minutes. While the sauce is cooking, cook the gnocchi. Boil the water and salt. Once the water is boiling, add the gnocchi and set a timer for 3-minutes. You’ll know the gnocchi is ready when it floats to the top of the water. Add the prepared gnocchi to the sauce and let simmer for three more minutes.
You can garnish the gnocchi with fresh Parmesean Reggiano cheese, fresh basil, and black pepper. The gnocchi and the sauce will keep in an airtight container in the fridge for up to 3-days. This sauce also freezes well so that is also an option, especially for busy nights on the go. Simply thaw and reheat in the saucepan and add the fresh pasta.
This is a fun and easy fall pasta recipe to make and has fresh, healthy, and delicious ingredients! My Easy Pumpkin Pomodoro Gnocchi is a wonderful option for busy nights and works great for leftovers. What’s even better is that Ibotta is currently offering 50-cents back on each can purchases through the app while supplies last.You can find the offer for that
Have you ever made Gnocchi before? What’s your favorite activity to do on a chilly fall evening?
Easy Pumpkin Pomodoro Gnocchi
By Genevieve Jerome | Fitty Foodlicious
Need a quick and easy weeknight recipe? I’ve got you covered with my Easy Pumpkin Pomodoro Gnocchi that takes less than 15-minutes to make and is made with fresh and healthy ingredients. The sauce for this gnocchi is made with San Marzano Style tomatoes and fresh pumpkin puree. Top this gnocchi pasta with fresh basil and Parmesan and you’ve got a quick and easy weeknight meal!
Makes: 6-8 servings
- 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
- In a medium saucepan add the EVOO, chopped onions and garlic and sauté until the onions are translucent.
- Add the San Marzano tomatoes and the pumpkin puree and simmer for 10-minutes.
- 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.
- 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.
- Add the prepared gnocchi to bowls and top with fresh basil, black pepper, and Parmesean Reggiano cheese.
- The sauce also freezes well and can easily be reheated in a saucepan.