Recipe and Photo by Georgia Johnson, The Comfort of Cooking
10 Min(s) Prep
40 Min(s) Cook
Enjoy fall flavors any time of the year with Pumpkin Gnocchi with Bacon and Sage Sauce! This pumpkin gnocchi dish is ready to serve in under an hour.
What You Need
Original recipe yields 4 servings
4 slices OSCAR MAYER Bacon, chopped
2 fresh sage leaves
2 cloves garlic, crushed
2/3 cup pumpkin puree
1/2 cup milk (any kind, I used low-fat)
1/2 cup KRAFT Grated Parmesan Cheese
Freshly ground black pepper to taste
Pinch ground nutmeg
1 pkg. (16 oz.) potato gnocchi
2 Tbsp. KRAFT Shredded Parmesan Cheese
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Let's Make It
Bring a medium pot of water to a boil.
In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
Add pumpkin puree, whisking constantly until heated through. Slowly add 1/2 cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
For a richer sauce, substitute some of the milk for cream. This sauce is also delicious with penne, fusilli, orecchiette or any other small pasta shape.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 0g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.