Yield
4 servings (serving size: 1 cup)

Prep: 7 minutes; Cook: 15 minutes

Pumpkin gnocchi with sage butter is common on Italian tables. We started with ready-made potato gnocchi and made a lusciously creamy pumpkin sauce that's seasoned with sage and crispy pancetta.

How to Make It

Step 1

Cook gnocchi according to package directions, omitting salt and fat.

Step 2

While gnocchi cooks, heat oil in a large nonstick skillet over medium-high heat. Add pancetta, and cook 3 minutes or until crisp. Add mushrooms, leek, and garlic; sauté 7 minutes or until tender. Reduce heat to low. Stir in Alfredo sauce, pumpkin, salt, and pepper; cook 2 minutes or until thoroughly heated. Stir in broth and sage.

Step 3

Drain gnocchi. Add gnocchi to sauce in pan, and toss gently. Spoon into individual bowls, and garnish with sage leaves, if desired. Serve immediately.

Step 4

Gnocchi (NYOH-kee) is the word for "dumplings." You can find commercial gnocchi in large supermarkets on the same aisle as dry pasta.

Oxmoor House Healthy Eating Collection

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