Gnocchi with Pumpkin, Hazelnuts & Sage

INGREDIENTS

• 1 lb gnocchi

• 2 Tbsp olive oil

• 1 shallot minced

• 2 cloves garlic minced

• 2 bay leaves

• 1/2 tsp nutmeg

• 1 cup pureed pumpkin

• 1/4 cup water

• 1/4 cup half and half

• 1 tsp red wine vinegar

• 1/4 cup grated Parmesan cheese with extra for garnish

• 1 tsp salt

• 1/4 tsp pepper

• 10-15 fresh sage leaves

• 1/4 cup raw hazelnuts

INSTRUCTIONS

1. In a deep sauteé pan, sauteé shallots, garlic and bay leaves on medium heat until soft and fragrant. About 10 minutes

2. Add nutmeg and cook for another minute. 

3. Add pumpkin, half and half, water, red wine vinegar, Parmesan, salt and pepper. Cook for 2 minutes.

4. Turn off heat and cover sauce. 

5. Cook gnocchi according to packaging. They are usually done when they float in the boiling water. 

6. While gnocchi cook, toast hazelnuts in 350 degree oven or toaster oven until golden brown. About 3-4 minutes. Chop hazelnuts when cool. 

7. Drain gnocchi. Do not rinse. 

8. In a sauteé pan, fry sage leaves in olive oil on medium high heat for 3-4 seconds. Remove from oil with tongs and place on a paper towel to cool. 

9. Remove bay leaves from sauce and add gnocchi. Stir to combine.

10. Plate gnocchi and garnish with crispy sage, hazelnuts and Parmesan cheese.