Nhoque de abóbora com sálvia e queijo

Ingredientes

• 24 oz boxed gnocchi
• 4 tbsp butter
• 3 large garlic cloves, minced
• 1/2 tsp nutmeg
• 1 can pumpkin puree
• Sage leaves
• 1/2 c heavy cream
• 1 c milk
• 1/2 tsp kosher salt
• 1/8 tsp pepper
• 1/2 c parmigiano reggiano, shredded
• 2 oz fontina cheese, shredded
• 2 oz gruyere cheese, shredded

Modo de preparo

1. 1

   Cook the gnocchi per the package instruction, drain...: Cook the gnocchi per the package instruction, drain them after boiling.

2. 2

   Heat a large saute pan over medium heat,...: Heat a large saute pan over medium heat, add 1 tbsp butter and a few whole sage leaves. In batches, add the gnocchi and cook a few minutes on each side until they get golden and slightly crisp. Set aside each batch to a plate.

3. 3

   In the same pan add the additional 3...: In the same pan add the additional 3 tbsp butter, minced garlic and nutmeg, over low heat. Cook until fragrant.

4. 4

   Chiffonade a few sage leaves and add to...: Chiffonade a few sage leaves and add to the pan. Stir in the pumpkin puree, heavy cream, milk, salt, pepper, parmigiano reggiano, fontina and gruyere.

5. 5

   Continue stirring on low until everything is melted...: Continue stirring on low until everything is melted and smooth. Stir in the gnocchi, coating them.