1.5 to 2 (17.5-oz.) packages gnocchi
2 tablespoons extra-virgin olive oil*
2 cloves garlic, minced
1 tablespoon tomato paste
1-1/2 cups chicken or vegetable broth
3/4 cup pumpkin puree
1 1/2 teaspoons dried rubbed sage
2 tablespoons heavy cream (optional)
grated Parmesan cheese, optional
In a high-sided large skillet over medium heat, heat oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, 1 minute more.
Whisk in chicken broth, pumpkin puree, and sage and bring to a boil. Reduce heat to medium-low and simmer, until slightly thickened, about 5 minutes.
While the sauce is simmering, cook the gnocchi according to package directions, and drain.
When the sauce is ready, stir in the heavy cream, if using. Then either mix in the gnocchi or serve the sauce and gnocchi in separate dishes.
Offer grated Parmesan cheese on the side.
*Notes:
1) The original recipe called for an additional tablespoon of olive oil. If you’re using a low fat broth, then maybe you’ll want the extra tablespoon, but I found it to be too much.
2) This recipe makes enough sauce for 2 packages of gnocchi if you like a modest amount of sauce, or 1.5 packages if you like a lot of sauce.