salsaology recipes


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  1. Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    Gnocchi Pumpkin Mole Sauce

    Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    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.


    • 1 head of Cauliflower, cut into small bite size florets
    • 1 tablespoon Olive oil
    • Salt
    • 1 12 ounce jar SALSAOLOGY Pumpkin Mole Sauce
    • ½ cup Mascarpone cheese
    • 16 ounce package Potato Gnocchi
    • ¼ cup Pumpkin Seeds (Pepitas), toasted
    • ½ cup Parmesan Cheese, grated


    1. Preheat oven to 425°F. Toss cauliflower florets with olive oil and salt. Place on a cookie sheet and roast in oven until tender and golden, approximately 15 minutes.
    2. To make sauce, warm SALSAOLOGY Pumpkin Mole Sauce In a medium sauce pot over medium low heat. Using a whisk, add in mascarpone cheese and mix until well combined. If necessary, adjust seasoning by adding salt to taste. Continue to cook sauce for 5 minutes, remove from heat and cover to keep sauce warm.
    3. Cook gnocchi according to package instructions. Once gnocchi is cooked and ready, transfer gnocchi to sauce pot. Add cauliflower florets and mix with sauce to insure gnocchi coats evenly well.
    4. Serve gnocchi and cauliflower warm in bowls. Garnish with grated parmesan cheese and toasted pepitas.

    mix it up

    Substitute Orecchiette or Shells pasta for the gnocchi.

    Number of servings (yield): 4


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  2. Fusilli with Sausage and Butternut Squash

    Fusilli and Sausage in Pumpkin Sauce

    fusilli with sausage & butternut squash

    Perfect warm bowl to celebrate Autumn’s bounty. Use whole wheat pasta to add a heartier layer to this already incredibly delicious meal.


    1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add sausage to skillet and break up meat into small pieces with a wooden spoon. Add salt to taste, stirring often and continue to cook until cooked through and browned, approximately 7 minutes.
    2. Remove the sausage from the skillet and pour off excess fat from the skillet except for 1 tablespoon. Return skillet to medium heat. (If using chicken or turkey sausage, add 1 tablespoon of oil). Add onion and cook until translucent, approximately 3 minutes. Add garlic, butternut squash, salt and thyme leaves. Pour chicken stock in to pan and bring to simmer. Cook until squash is fork tender, about 10 minutes. Add red chard and cook for 1 minute and return cooked sausage to skillet. Add SALSAOLOGY Pumpkin Mole Sauce, lower heat and cook until sauce comes to a simmer.
    3. Cook the fusilli in large pot of salted water until al dente. Drain the pasta and add to skillet, mix well to coat. Serve warm and top with shaved cheese.

    mix it up

    You can substitute the butternut squash with whole pumpkin, acorn squash, or kobucha squash.

    Number of servings (yield): 6


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