1/2 cup refrigerated light Alfredo sauce (such as Buitoni)
1/3 cup canned unsweetened pumpkin
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fat-free, less-sodium chicken broth
1/4 teaspoon rubbed sage
Fresh sage leaves (optional)
How to Make It
Cook gnocchi according to package directions, omitting salt and fat.
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.
Drain gnocchi. Add gnocchi to sauce in pan, and toss gently. Spoon into individual bowls, and garnish with sage leaves, if desired. Serve immediately.
Gnocchi (NYOH-kee) is the word for "dumplings." You can find commercial gnocchi in large supermarkets on the same aisle as dry pasta.
This was good but not excellent, possibly because I used homemade gnocchi which I'm still learning how to make. But I did think 1oz. pancetta was a bit meager so I doubled it. Other than this and stand-in alfredo using Neufchatel and milk, everything else was the same. And it's more like 2 1/2 - 3 servings, not 4. I would probably make this again, at least once I get better at making gnocchi.