October brings cravings of pumpkin-flavored cuisine and this month’s recipe combines two of our favorites - gnocchi and pumpkin! Use a store-bought product or your own homemade gnocchi for this recipe. The creamy sauce with a sage-infused pumpkin base is sure to bring Autumn to your tastebuds. I enjoy inviting guests to dinner for a comforting meal that takes little effort but packs a great taste and this recipe does just that. 

It takes about 30 minutes to make and serves 8. Buon appetito!

Ingredients:

2 lbs. Gnocchi

3 T. Extra-virgin olive oil

4 cloves Garlic, minced

1 T. Tomato paste

1 ½ C. Low-sodium chicken or vegetable broth

¾ C. Pumpkin puree

1 ½ tsp. Rubbed Sage

Kosher salt

Freshly ground black pepper 

2 T. Heavy cream

Freshly grated Parmesan, for serving 

Finely chopped chives, for serving

Directions:

In a large pot of boiling, salted water, cook gnocchi (if using store-bought cook per package instructions) until al dente. Drain the gnocchi. 

In a large skillet, heat oil over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, 1 more minute. 

Whisk in the broth, pumpkin puree, and sage and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and simmer, until slightly thickened, about 7 minutes. Stir the gnocchi and heavy cream into the skillet and cook, tossing, until coated, about 2 minutes. Season with salt and pepper.

Remove from the heat and garnish with Parmesan, black pepper and chives.