Gnocchi With Pumpkin And Pancetta Sauce Recipe

Cooking Directions

• STEP 1.Preheat the oven and roast the pumpkin until tender. Mash the roasted pumpkin and set aside.
• STEP 2.In a large pan, cook pancetta until crispy. Add garlic and sage, and cook until fragrant.
• STEP 3.Add the mashed pumpkin, cream, and Parmesan cheese to the pan. Stir until well combined and creamy.
• STEP 4.Cook the gnocchi according to package instructions. Drain and add to the pan with the sauce. Toss gently to coat the gnocchi with the sauce.
• STEP 5.Serve the gnocchi with pumpkin and pancetta sauce hot, garnished with fresh sage leaves and extra Parmesan cheese.

Cooking Tips

• Make sure to roast the pumpkin until it is soft and easily mashable.
• For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken broth.
• You can make homemade gnocchi or use store-bought for convenience.

Storage and Serving

• Leftover gnocchi with pumpkin and pancetta sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the gnocchi in a pan with a splash of cream or broth to prevent it from drying out.
• Serve the gnocchi with pumpkin and pancetta sauce as a main dish or as a side with roasted chicken or grilled vegetables.