Gnocchi with Pumpkin & Sage

Yowza. This is easy and it tastes like you went to a fancy restaurant and got something very nouvelle cuisine. It should have drizzled sauces and a sprig of sage for garnish or something. Again, though, it's from my new 20-min cookbook. My husband is kind of "off" of pasta right now, but I will make this again, it was amazing. FYI, pancetta can be found either behind the deli counter at the local supermarket, or by the fancy cheeses. Also, I upped the number of mushrooms in this recipe.

• 16 oz package Gnocchi
• 1 TB olive oil
• 1 oz pancetta, finely diced
• 8 oz baby portobello mushrooms sliced
• 1.5c chopped leek, (about 1 medium)
• 1 tsp minced garlic
• 1/2 c light alfredo sauce, bottled
• 1/3c canned pure unsweet pumpkin
• 1/4 tsp salt
• 1/2 tsp pepper
• 1/2c chicken broth
• 1/4 tsp rubbed sage

Cook gnocchi according to package directions. Drain and set aside.

Meanwhile, heat oil in a large nonstick skillet over med-hi heat. Add pancetta, cook 3 min, or until crispy. Add mushrooms, leeks and garlic. Saute 7 min or until tender. Reduce heat to low, and add pumpkin and alfredo sauce, salt and pepper. Cook 2 min. Add broth and sage, cook 4 min.

Add gnocchi to sauce and toss gently.

Yield: 4 servings, 7 points each.