Lunch
GNOCCHI WITH PUMPKIN SAUCE, PANCETTA, & FRIED SAGE
Winter in a bowl—our new favourite comfort food pairs gnocchi with crispy pancetta swimming in a pumpkin cream sauce. What could top that? Hello, fried sage.
Servings:
4
Total Time:
30m
Prep Time:
10m
Cooking Time:
20m
Ingredients
- 2 packages Cappello’s Sweet Potato Gnocchi
- 4 ounces diced pancetta
- 6 tablespoons butter
- 20 or so fresh sage leaves (about 1 small package)
- 1 cup pumpkin purée
- 1 1/4 cup whole milk or cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fresh-ground nutmeg
- Salt and freshly ground black pepper to taste
READY TO COOK!
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Preparation Instructions
- Bring a large pot of well-salted water to boil over high heat. Drop gnocchi into boiling water and cook until it floats. Drain and set aside, reserving a cup of cooking liquid.
- In a small frying pan over medium-high heat, cook pancetta until browned and crispy. Transfer to a paper-towel lined plate to drain.
- In a large skillet, melt butter over medium heat until bubbly. Add sage leaves and fry for 2 to 3 minutes. Remove from pan and place on paper towels to drain.
- When butter smells nutty and begins to brown, add pumpkin purée, milk, cinnamon, and nutmeg. Stir to combine and simmer until sauce thickens slightly, about 5 minutes.
- Add gnocchi and pancetta to sauce and stir to coat gnocchi. Add a bit of reserved cooking liquid to thin sauce, if needed. Season with salt and freshly ground black pepper to taste. Divide gnocchi between individual serving bowls and top with fried sage.
Tips
- Whole nutmeg: the ultimate pumpkin spice. The seeds pack a more potent punch than their ground cousin—plus, they stay fresh indefinitely.
- No pancetta? No problem! Our gnocchi tastes great with a few strips of crumbled bacon or crisped prosciutto.
