Gnocchi with Pumpkin Parmesan Sauce

It’s fall, which means I crave all things gingerbread and pumpkin.  I was wandering around Williams Sonoma last week and picked up a jar of Pumpkin Parmesan Pasta sauce.  I was immediately intrigued, I usually only have sweet pumpkin things (pie, cookies, hot beverage) and the idea of pumpkin pasta sauce had me reeling, in a good way.  I carefully read the ingredients and searched a couple of recipe’s when I got home–none of which looked particularly delightful, but bits of which could be combined to be something amazing.

People…Pumpkin Parmesan Pasta sauce not only sounds delicious (hello, amazing alliteration) but it is pure heaven on the tongue.  I decided to have mine with gnocchi (store bought) but this would be delicious with any kind of pasta.

So, without further ado…

Gnocchi with Pumpkin Parmesan Sauce
Sauce serves 4

Cook gnocchi/pasta until al dente, drain

2 tablespoons butter
1 small onion, diced
2 tablespoons garlic, minced
5-6 mushrooms, diced
2 teaspoons salt
fresh ground pepper to taste
1 15 oz. can pumpkin puree
1 cup heavy cream
1 cup chicken stock
3/4 cup grated Parmesan cheese
2 teaspoons fresh sage, minced

Melt butter in saucepan, saute onion, garlic & mushroom until tender, add salt & pepper.  Add pumpkin, cream & chicken stock, bring to a boil.  Turn heat to low and simmer for 10-15 minutes, add parmesan cheese and stir to melt.  Serve over gnocchi (or other pasta), garnish with parmesan and minced sage.