What does the above picture have to do with Gnocchi in Pumpkin Sage Sauce? Nothing at all, I just lost the picture of the finished product so I thought “this is close” lol!
Anyways, I love this recipe because the roasted pumpkin goes so well with the taste of wheat gnocchi. It is full of wonderful vitamines that you cannot get in a pill and along with the mushrooms in it, it has a great effect on inflammation and with my shoulder behaving the way it is I NEED IT!
From the computer I hear Cee Lo Green singing Bright Lights Big City to me (good job Cee Lo) 😉 in my lovely wine glass I am sipping on Perrier water with grapefruit. It is so refreshing! Ok I am all set now so let’s get cooking!
What You Will Need:
2 C Pumpkin, roasted (You can use can if you like, but the taste of fresh roasted pumpkin is incredible!)
1 C fresh Sage, chopped
1 C Shallots, chopped
3 Cloves Garlic, minced
1 Batch whole wheat Gnocchi (If you don’t make yours from scratch, use the kind in the box in the italian isle)
2 Pounds Fresh Mushrooms (any kind you like)
1 C Half and Half
1 Tbsp Olive Oil
Parmesan Cheese for sprinkling on top
Salt and Pepper to taste
You know whats next 🙂
Prep your Mis en Place
First thing, bring a pot of salted water to a boil.
In a pan on the stove, add the olive oil, sage, and garlic.
Allow the Garlic to brown a bit.
By now your water should be boiling, so drop in the gnocchi. Once the gnocchi starts to float, (about 1 Minute) remove them from the water.
See, they float 😉 Now toss them into the pan with the sage, then put them in a glass bowl and set aside.
Using the same pan, add in the shallots and sweat them.
Now add in the mushrooms and cook them for 5 minutes.
Once the mushrooms are soft, add in the wonderful pumpkin!
Next add in the half and half and season with salt and pepper.
Once the pumpkin and cream are mixed well, fold in the gnocchi.
There you have it Yum!
Makes 6 Servings:
393.4 cals, 14.5 G fat, 54.5 G carb,9.2 G fiber, 14.7 G pro, 2.6 G sugar
Cheers to another waistline friendly meal!!!