Rating: 3 stars
2 Ratings
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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.

Source: EatingWell Magazine, January/February 2015

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Recipe Summary test

total:
30 mins
Servings:
4

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

about 1 cup
420 calories; protein 12.2g; carbohydrates 56.6g; dietary fiber 3.4g; sugars 5.1g; fat 16.7g; saturated fat 5g; cholesterol 16.2mg; vitamin a iu 9950.2IU; vitamin c 5.6mg; folate 25.4mcg; calcium 150.7mg; iron 1.5mg; magnesium 32.2mg; potassium 431.6mg; sodium 643.6mg; thiamin 0.1mg.

3 starch, 1 vegetable, 1/2 lean meat, 3 fat

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