Gnocchi with Pumpkin and Sage
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.
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- Calories: 324
- Fat: 8.9g
- Saturated fat: 3.3g
- Protein: 9.3g
- Carbohydrate: 53.6g
- Fiber: 3.6g
- Cholesterol: 15mg
- Iron: 2.2mg
- Sodium: 942mg
- Calcium: 81mg
- 1 (16-ounce) package vacuum-packed potato gnocchi
- 1 tablespoon olive oil
- 1 ounce pancetta, finely diced
- 1 (8-ounce) package sliced baby portobello mushrooms
- 1 1/2 cups chopped leek (about 1 medium)
- 1 teaspoon minced garlic
- 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)
- 1. Cook gnocchi according to package directions, omitting salt and fat.
- 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.
- 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.
- Gnocchi (NYOH-kee) is the word for "dumplings." You can find commercial gnocchi in large supermarkets on the same aisle as dry pasta.
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