Pumpkin Gnocchi Warm up with this adventurous seasonal twist on a classic Italian favorite—Pumpkin Alfredo Gnocchi, made with sauce, amaretto cookies and pumpkin puree. Tip: Save time in the kitchen and spend more time with your family by starting with ready-to-cook potato gnocchi; usually sold in the dry pasta aisle of the grocery store. 6 Servings 5 minutesPrep Time 20 minutesCook Time 0 peopleloved this print Ingredients Directions Ingredients 1 jar (15 oz.) Bertolli® Creamy Basil Alfredo with Aged Parmesan Cheese Sauce 3 Tbsp. Bertolli® Organic Olive Oil Light Taste 18 fresh sage leaves 2 packages (16 oz. each) ready-to-cook potato gnocchi 3/4 cup water 1 can (15 oz.) pumpkin puree 1/3 cup crushed amaretti cookies Directions Step 1: Heat oil in 12" nonstick skillet on medium heat. Add sage leaves; cook 3-4 min. or until crisp. Remove leaves from pan, reserving oil. Return pan to medium heat. Step 2: Add gnocchi to pan; toss lightly to coat with oil. Add water; cover and increase heat to medium-high. Cook, undisturbed, 12 min. or until liquid is mostly evaporated. Continue cooking 3-5 min. or until bottoms are light golden brown, stirring occasionally. Step 3: Push gnocchi toward edge of pan to make a well in the center; add pumpkin and sauce. Stir to combine then gently toss with gnocchi 1-2 min. or until heated through. Serve immediately, topped with cookie crumbs and fried sage. Share This Recipe Share How To Sending Thank you! Your email was sent.Send another! Send More Enter your name* Recipient Name* Recipient Email Address* Enter your message here Hey! Thought you might like to learn how to do this from Bertolli. * Required field Send How To Related How To's & Recipes 15-Minute Chicken Margherita Get Cooking Tuscan Table Fall Get Cooking Spicy Tuscan Rigatoni with Sausage & Mushrooms Get Cooking Antipasto Tray Get Cooking Alfredo Florentine Lasagna Get Cooking Marinade Ratio Get Cooking
