Pumpkin Mole Gnocchi with Cauliflower | Cozy 30-Minute Meal

This easy dish is made creamy by blending mascarpone cheese with our Pumpkin Mole Sauce to yield a rich and velvety sauce that perfectly coats a package of cooked gnocchi (or homemade if you have the time!). You won’t miss the meat with the roasted cauliflower that also brings another layer of hearty flavor to this autumn inspired dish.

ingredients

• 1 head cauliflower, cut into bite-size florets
• 1 tbsp olive oil
• Salt, to taste
• 1 (12 oz) jar SALSAOLOGY Pumpkin Mole Sauce
• Optional: 8 oz cream cheese, softened (or ¾ cup ricotta + 2 tbsp heavy cream)
• 16 oz potato gnocchi
• ¼ cup toasted pumpkin seeds (pepitas)
• ½ cup grated Parmesan cheese
• Black pepper, to taste

method

1. Roast the cauliflower
   Preheat oven to 425°F. Toss cauliflower with olive oil and salt, then spread on a baking sheet. Roast for about 15 minutes or until golden and tender.
2. Make the creamy sauce
   In a medium saucepan over low heat, gently warm the Pumpkin Mole Sauce. Stir in cream cheese (or ricotta + cream) until melted and smooth. Simmer gently for 3–5 minutes until thick and creamy.
3. Cook the gnocchi
   In a large pot of salted boiling water, cook gnocchi according to package directions until they float. Drain and set aside.
4. Combine & coat
   Add roasted cauliflower and gnocchi into the saucepan with the pumpkin mole cream sauce. Toss gently until evenly coated.
5. Serve & garnish
   Divide into bowls, sprinkle with Parmesan cheese, toasted pepitas, and cracked black pepper.