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Gnocchi with Pumpkin, Bacon and Sage Sauce

5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 4 slices 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 grated Parmesan cheese
  • Freshly ground black pepper, to taste
  • Pinch ground nutmeg
  • 1 pkg. (16 oz.) potato gnocchi
  • 2 Tbsp. shredded Parmesan cheese

Method
 

  1. Bring a medium pot of water to a boil.
  2. In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
  3. 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.
  4. Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
  5. Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
  6. Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
  7. Enjoy!

Notes

TIP:
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.