Gnocchi with Mushrooms & Pumpkin Cream Sauce
Heat 2 tablespoons oil and sage in a large nonstick skillet over medium-high heat until the sage begins to sizzle. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm.Advertisement
Heat the remaining 1 tablespoon oil in the pan over medium heat. Add shallots and cook, stirring, for 1 minute. Add mushrooms; cook, stirring occasionally, until the mushrooms start to brown, 3 to 4 minutes. Add sherry, salt and pepper and cook until the liquid has evaporated, about 1 minute. Stir in pumpkin, half-and-half and water; cook, stirring, until the sauce begins to bubble. Serve over the gnocchi, garnished with cheese.
For a fancy touch, top pasta with curls of shaved Parmesan or other hard cheese: Peel strips of cheese from the block with a sharp vegetable peeler.
3 starch, 1 vegetable, 1/2 lean meat, 3 fat