Pumpkin gnocchi topped with basil pesto and roasted tomatoes in a bowl.

why make this recipe

Pumpkin Gnocchi with Basil Pesto and Roasted Tomatoes is a delightful dish that brings together comforting flavors and vibrant colors. It’s perfect for autumn, as the pumpkin adds a warm, cozy taste, while the fresh basil pesto elevates the dish with its herby brightness. The roasted cherry tomatoes add a sweet, tangy pop that complements the rich sauce perfectly. This recipe is not only tasty but also easy to make, making it a great choice for a weeknight dinner or a special occasion.

how to make Pumpkin Gnocchi with Basil Pesto and Roasted Tomatoes

Ingredients:

16 oz potato gnocchi
1 cup pumpkin puree
1 pint cherry tomatoes
1/3 cup basil pesto
1/3 cup Parmesan cheese, grated
2 tbsp olive oil
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper

Directions:

Preheat your oven to 425°F (220°C).
In a baking dish, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper. Spread them out in a single layer and roast for about 15 minutes, until they are blistered and sweet.
While the tomatoes are roasting, cook the gnocchi according to the package directions. Drain the gnocchi and set it aside.
In a skillet, warm the remaining tablespoon of olive oil over medium heat and add the minced garlic. Sauté for about 1 minute, until fragrant.
Stir in the pumpkin puree and a bit of reserved pasta water (about 1/3 cup) to create a smooth sauce. Allow it to heat through.
Add the cooked gnocchi to the skillet and toss until they are well coated in the pumpkin sauce.
Off the heat, fold in the basil pesto and the roasted cherry tomatoes.
Serve the dish hot, topped with grated Parmesan cheese.

how to serve Pumpkin Gnocchi with Basil Pesto and Roasted Tomatoes

Serve the Pumpkin Gnocchi warm on individual plates. You can add a bit more grated Parmesan or a sprinkle of fresh basil on top for a nice presentation. This dish pairs well with a light salad or some crusty bread to soak up any extra sauce.

how to store Pumpkin Gnocchi with Basil Pesto and Roasted Tomatoes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat again, reheat the gnocchi in a skillet over low heat, adding a splash of water or olive oil to help loosen the sauce.

tips to make Pumpkin Gnocchi with Basil Pesto and Roasted Tomatoes

To make your dish even richer, you can add a splash of cream or a knob of butter to the pumpkin sauce.
Make sure not to overcook the gnocchi; they should float to the top when they are done.
Fresh basil can enhance the flavor; consider adding some fresh basil leaves at the end for added freshness.

variation

You can customize this recipe by adding vegetables like spinach or kale for extra greens. For a protein boost, consider adding cooked chicken or shrimp. If you’re looking for a vegan option, substitute the Parmesan cheese with a dairy-free cheese alternative.

FAQs

Q: Can I use store-bought gnocchi?
A: Yes! Store-bought gnocchi works perfectly for this recipe and saves time.

Q: Is this recipe gluten-free?
A: It depends on the type of gnocchi you use. Look for gluten-free potato gnocchi to make the dish gluten-free.

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce and roast the tomatoes ahead of time. Then, just cook the gnocchi and toss everything together before serving.