Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons butter, divided
  • 1/4 cup lightly-packed sage leaves
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1/4 cup heavy whipping cream
  • 3/4 cup 2% milk
  • 1/2 cup pumpkin puree
  • 1/3 cup shredded asiago cheese
  • 1/4 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 16 oz gnocchi, cooked according to package instructions and kept warm

Instruction

  • In a small skillet over medium-high heat, melt 1 tablespoon butter. Add sage leaves and fry 30-60 seconds on each side. Transfer to a plate and set aside.
  • In a large saucepan over medium-high heat, melt remaining butter. Saute garlic in butter 1 minute or until fragrant. Whisk flour into butter until smooth then gradually whisk in cream and milk.
  • Bring sauce to a simmer over medium-high heat, stirring occasionally until sauce is slightly thickened. Remove from heat and stir in pumpkin, asiago, nutmeg, salt, and pepper to taste.
  • Fold cooked gnocchi into sauce. Top gnocchi with fried sage leaves. Serve warm and enjoy!