Gnocchi with Pumpkin and Sage

2 Reviews
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Yield
4 servings (serving size: 1 cup)
By Elizabeth Taliferro
June 2006
RECIPE BY Oxmoor House

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.

Ingredients

  • 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)

Nutritional Information

  • Calories 324
  • Fat 8.9g
  • Satfat 3.3g
  • Protein 9.3g
  • Carbohydrate 53.6g
  • Fiber 3.6g
  • Cholesterol 15mg
  • Iron 2.2mg
  • Sodium 942mg
  • Calcium 81mg

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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Ratings & Reviews

Good despite homemade gnocchi

detailaddict
November 27, 2016
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. 

Cookin in Colorado Review

CookinInColo
October 27, 2015
This dish had great flavor and was easy to make. A good weeknight dinner. I didn't change anything and wouldn't change anything when I make again.
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