Gnocchi in a Spicy Pumpkin Sauce

Fall has finally come back around but unfortunately for me, I don't get to experience it. I don't get to see the leaves change colors, mainly because there are no trees here. There are also no pumpkin patches or apple orchards nearby and their idea of apple cider is a jug of apple juice with "apple cider" written on the front. So needless to say when it comes to the feel of fall, this place is lacking.


I made homemade gnocchi for this but you can use the prepacked stuff. Something about the pumpkin and the potato just screams fall to me. I will be honest that I was a little nervous on a pumpkin pasta but this was so good that there were no leftovers by the end of the night.

• 1/2 lb gnocchi
  
• 2 c. pumpkin puree
• 2 Tbsp. margarine/butter
• 1 medium yellow onion, diced
• 2 Tbsp. garlic, minced
• 1 Tbsp. dried sage
• 1 Tbsp. balsamic vinegar
• 1 c. vegetable stock
• 1/2 tsp. red pepper flakes
• 1/2 c. skim milk
• 3 Tbsp Parmesan cheese (optional)

1. Cook gnocchi according to package, set aside.
   
2. Saute onion in medium sized pot over medium heat with butter for 3 minutes or until the onions turn translucent. Add garlic and cook an additional minute.
   
3. Add sage, vinegar, vegetable stock, red pepper flakes and pumpkin. Bring to a boil, reduce heat to low and simmer for 30 minutes. Add milk and Parmesan. Toss in the gnocchi until warmed through and covered in sauce.

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