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Gnocchi with Mushrooms & Pumpkin Cream Sauce
EatingWell Test Kitchen
“Pumpkin isn't just for pie! In this healthy gnocchi recipe, canned pumpkin serves as the base for a creamy sauce. For the best flavor, top with real Parmigiano-Reggiano cheese. Save the leftover pumpkin puree for a smoothie or pancakes. ”
3 tablespoons extra-virgin olive oil, divided
1 tablespoon chopped fresh sage
1 16-ounce package shelf-stable gnocchi
½ cup sliced shallots
8 ounces white mushrooms, sliced
2 tablespoons dry sherry
¼ teaspoon salt
½ teaspoon ground pepper
1 cup canned pumpkin puree
½ cup half-and-half
¼ cup water
⅓ cup shaved Parmesan cheese (see Tip)
1Heat 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.
2Heat 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.