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Creamy Pumpkin Cauliflower Gnocchi with Bacon!

PREP TIME 5 minutes
COOK TIME 35 minutes
TOTAL TIME 40 minutes


  • 1 bag Trader Joes Cauliflower Gnocchi
  • 1 tbsp olive oil
  • 1 cup broccoli florets
  • 1 cup pumpkin
  • 1 1/2 cups full fat coconut milk
  • 1 tsp paprika
  • 1/2 tsp garlic
  • 1/4 tsp salt
  • 1/4 cup sundried tomatoes
  • 4 pieces bacon


  1. Place a large skillet over medium heat. Add the bacon to the skillet and cook for 4 minutes on each side, or until crispy. Remove and set aside, and crumble into pieces when cool enough to handle. Clean the skillet, reserving 1-2 tbsp of bacon grease for cooking the gnocchi.
  2. Empty the bag of gnocchi onto a plate and microwave for 2 minutes, until no longer frozen. Place the bacon grease, oil and gnocchi in the pot and cook for 12-15 minutes, until crispy, turning to brown evenly. Remove and set aside.
  3. Add the broccoli to the skillet and cook for 6-7 minutes, adding additional oil if needed. Remove and set aside.
  4. Wipe the pan clean, and the add the pumpkin, coconut milk, paprika, garlic, salt, and sun-dried tomato to the skillet. Stir to combine, and then bring to a boil. Reduce to low heat and simmer for 3-4 minutes to thicken.
  5. Add the gnocchi and broccoli to the skillet and stir to coat in the sauce.
  6. Place in a serving dish or bowls and top with the bacon bits!