- 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
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.
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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Cookin in Colorado Review
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.
Good despite homemade gnocchi