Trader Joes Pumpkin Gnocchi with Shrimp and Vegetables

There’s something about fall flavors that makes weeknight dinners feel extra comforting, and this Trader Joe’s Pumpkin Gnocchi with Shrimp and Vegetables is the perfect example. The pillowy gnocchi, infused with just the right hint of pumpkin, pairs beautifully with juicy roasted shrimp and a medley of vibrant vegetables. Roasting the tomatoes, asparagus, and onion with lemon slices and herbs brings out layers of flavor that feel both bright and cozy at the same time.

What I love most about this recipe is how simple it is — most of the work happens in the oven while the gnocchi cooks in just minutes on the stove. A squeeze of roasted lemon ties it all together, while a final dusting of Parmesan adds that irresistible finishing touch. It’s hearty enough for a satisfying dinner but elegant enough to serve when you want to impress friends or family.

If you’re looking for a quick, seasonal dish that brings warmth, flavor, and color to your table, this one is sure to become a fall favorite.

Ingredients

• 1 package pumpkin gnocchi from Trader Joes
• 2 cups frozen shrimp
• 1 cup halved cherry tomatoes
• 10-12 pieces of asparagus, chopped into 2” pieces
• 1 sliced lemon
• 1 small red onion, thinly sliced
• 2–3 cloves garlic, sliced
• 3-4 tbsp olive oil (divided)
• 2 tsp garlic powder
• 2 tsp onion powder (divided)
• 1/2 tsp dried thyme
• 1 tbsp dried parsley
• 2 tsp oregano
• red chili flakes to taste (leave out if you don’t like spice!)
• Parmesan cheese for serving
• Salt & black pepper to taste

Instructions

1. Preheat the oven to 400 degrees.
2. Prepare the vegetables. To a baking tray, add tomatoes, asparagus, sliced lemon, onion, and garlic cloves. Drizzle 3-4 tbsp olive oil, 1.5 tsp garlic powder, 1.5 tsp onion powder, 1/2 tsp thyme, 1 tbsp parsley, 1 tsp oregano, salt, pepper, and red chili flakes if desired. Mix vegetable on the tray to evenly distribute oil and spices, then roast on the top rack in the oven for 20-22 minutes.
3. Cook the gnocchi. Bring a large pot of salted water to a boil. Add the pumpkin gnocchi and cook until they float to the surface, about 2–3 minutes. Drain and set aside.
4. Prepare the shrimp. Season shrimp with 1/2 tsp garlic powder, 1/2 tsp onion powder, red chili powder if desired, salt and pepper. Cook in a skillet for a couple minutes or airfry for about 5 minutes.
5. Finish the dish. Once vegetables are done, remove from the oven. Mash the lemon slices to remove the juice. Transfer all vegetables and juices from the pan into a bowl with cooked gnocchi and shrimp.
6. Serve. Garnish with grated or shredded parmesan and serve.

Watch me make it from start to finish on TikTok!

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About The Author

Chelsea Shafer, RD, LD, RYT graduated from Purdue University in 2020 and completed the Wellness Workdays Dietetic Internship in 2022 where she specialized in sports nutrition and entrepreneurship. Chelsea is a proud Registered Dietitian who has helped over 300 clients live healthier, happier lives and accept their bodies. Currently, Chelsea is pursuing blogging, working as a registered dietitian at Happy Strong Healthy and teaching yoga at a local studio in Atlantic Beach, Florida.