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Prep: 7 minutes; Cook: 15 minutesPumpkin 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.

Elizabeth Taliferro
Recipe by Oxmoor House June 2006

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

324 calories; fat 8.9g; saturated fat 3.3g; protein 9.3g; carbohydrates 53.6g; fiber 3.6g; cholesterol 15mg; iron 2.2mg; sodium 942mg; calcium 81mg.
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