This Trader Joe’s Pumpkin Gnocchi recipe is a nutty and savory recipe, which is made with a simple brown butter and fresh sage sauce. It’s the perfect fall dinner, a restaurant-quality meal ready in just 15 minutes.
Jump to RecipeTrader Joe’s Pumpkin Gnocchi Ingredients
A simple list for an elegant, restaurant-quality meal using a store-bought shortcut.
- 1 (12-ounce) package Trader Joe’s Pumpkin Gnocchi
- 4 tablespoons (1/2 stick) salted butter
- A handful of fresh sage leaves
- 1/4 cup toasted pine nuts or walnuts (optional)
- Freshly grated Parmesan cheese, for serving
- Sea salt and freshly ground black pepper
How To Make Trader Joe’s Pumpkin Gnocchi
A step-by-step guide to this incredibly fast and delicious fall dinner.
- Prep the Sauce Ingredients: Have all your ingredients ready, as this dish cooks very quickly.
- Make the Brown Butter Sage Sauce: In a large, non-stick skillet, melt the butter over medium heat. Continue to cook, swirling the pan, for 3-5 minutes. The butter will foam, and then the foam will subside, revealing nutty-smelling, golden-brown milk solids at the bottom.
- Crisp the Sage: Once the butter is browned, add the fresh sage leaves to the skillet. Let them fry in the hot butter for about 30 seconds to a minute, until they are fragrant and crispy.
- Cook the Gnocchi: Add the frozen Trader Joe’s Pumpkin Gnocchi directly to the skillet with the brown butter and sage. Arrange them in a single layer. Cook for about 4-5 minutes per side, without moving them too much, until they are golden brown, crispy on the outside, and heated through.
- Serve: Toss the crispy gnocchi in the brown butter and sage sauce. Serve immediately, topped with the toasted nuts (if using), a generous amount of freshly grated Parmesan cheese, and a crack of black pepper.
Recipe Tips
For the best, crispiest, and most delicious gnocchi.
- How do I cook Trader Joe’s Pumpkin Gnocchi? Do not boil them! The key to getting the best texture from Trader Joe’s cauliflower or pumpkin gnocchi is to pan-fry or air-fry them directly from frozen. Boiling them will often result in a gummy, mushy texture.
- How to get a crispy exterior? The secret is a hot pan and not overcrowding it. Arrange the frozen gnocchi in a single layer in the skillet and let them form a golden-brown crust before you flip them.
- How to brown butter perfectly? Use a light-colored skillet so you can see the color change. Cook it over medium heat and watch it closely. As soon as you see the brown specks and smell the nutty aroma, it’s ready. Remove it from the heat if needed to prevent it from burning.
- Can I add other ingredients? Yes! After the gnocchi are crisped, you could toss in some wilted spinach, crispy pancetta, or sautéed mushrooms for a heartier meal.
What To Serve With Pumpkin Gnocchi
Simple sides to complete this elegant meal.
This rich and satisfying pasta is a wonderful meal on its own, but it also pairs well with:
- A simple arugula salad with a lemon vinaigrette to cut the richness
- A side of roasted asparagus or broccolini
- A slice of crusty bread for mopping up every last bit of the brown butter sauce
- A glass of a crisp white wine like Pinot Grigio or a light red like Pinot Noir
How To Store Pumpkin Gnocchi
This dish is best enjoyed immediately.
- Best Eaten Fresh: This dish is at its absolute best when served hot and fresh from the skillet, when the gnocchi is crispy on the outside and soft on the inside.
- Reheat: If you have leftovers, store them in an airtight container in the refrigerator. Reheat them in a hot, lightly buttered skillet or in an air fryer to help restore their crispy texture.
Trader Joe’s Pumpkin Gnocchi Nutrition Facts
An estimated guide per serving.
- Calories: 420 kcal
- Carbohydrates: 45 g
- Protein: 10 g
- Fat: 24 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This recipe works beautifully with any brand of pumpkin or butternut squash gnocchi you can find in the refrigerated or frozen section of your grocery store. The pan-frying method is recommended for most store-bought cauliflower or pumpkin gnocchi.
Brown butter is simply butter that has been cooked until the milk solids toast and turn a nutty brown color. This process gives it an incredibly deep, nutty, and complex flavor that is far more interesting than plain melted butter.
To make this vegan, use a plant-based butter alternative and top with a vegan Parmesan cheese. Ensure your brand of pumpkin gnocchi is also vegan.
Try More Recipes:
- Trader Joe’s Pumpkin Bread Recipe
- Trader Joe’s Crispy Pork Belly Recipe
- Trader Joe’s Overnight Oats Recipe
Trader Joe’s Pumpkin Gnocchi Recipe
Course: DinnerCuisine: Italian-AmericanDifficulty: Easy3
servings5
minutes10
minutes420
kcalAn incredibly easy and elegant dinner that transforms a package of Trader Joe’s Pumpkin Gnocchi into a gourmet meal with a rich and nutty brown butter and sage sauce, ready in just 15 minutes.
Ingredients
1 package Trader Joe’s Pumpkin Gnocchi (frozen)
4 tbsp salted butter
1 handful fresh sage leaves
1/4 cup toasted pine nuts (optional)
Freshly grated Parmesan cheese, for serving
Salt and black pepper
Directions
- Melt the butter in a large, non-stick skillet over medium heat. Continue to cook, swirling the pan, until the butter turns a nutty golden brown (about 3-5 minutes).
- Add the sage leaves to the hot butter and let them fry for about 30 seconds until fragrant and crisp.
- Add the frozen gnocchi directly to the skillet in a single layer.
- Cook for about 4-5 minutes per side, without moving them too much, until they are golden brown and crispy on the outside and heated through.
- Toss the gnocchi gently to coat in the brown butter and sage.
- Serve immediately, topped with the toasted pine nuts, a generous amount of grated Parmesan, and a crack of black pepper.
Notes
- The key to a great texture is to pan-fry the gnocchi directly from frozen—do not boil them first!
- Watch the butter carefully as it browns; it can go from perfect to burnt very quickly.
- This dish is best served immediately for the ultimate crispy-on-the-outside, soft-on-the-inside texture.
- A non-stick skillet is highly recommended to prevent the gnocchi from sticking.
