Ingredients
- 8 3/4 ozs Potato Gnocchi
- 1 tsp Extra Virgin Olive Oil
- 2 tbsps Fresh Sage
- 2 tbsps Shallot (peeled, finely sliced)
- 1/2 cup Pureed Pumpkin
- 1/2 cup Vegetable Broth
- Sea Salt & Black Pepper (to taste)
- 3 tbsps Parmigiano Reggiano (grated, divided)
Directions
- Cook the gnocchi according to the package directions.
- Meanwhile, heat the oil in a pan. Add the sage and fry for about one minute or until crisps up. Take the sage out of the pan and set it aside.
- In the same pan, add the shallot and cook for two to three minutes until soft. Add the pumpkin purée and broth. Mix well and season with salt and pepper.
- Add the gnocchi to the pan along with 2/3 of the parmesan. Mix and cook over low heat for another five minutes.
- Transfer to a serving plate. Top with the rest of the parmesan and crispy sage. Enjoy!