Gnocchis à la citrouille, au bacon et à la sauce à la sauge

Ingrédients

• 4 slices bacon (chopped)
• 2 fresh sage leaves
• 2 cloves garlic (crushed)
• 2/3 cup pumpkin puree
• 1/2 cup milk (any kind, I used low-fat)
• 1/2 cup grated Parmesan cheese
• Freshly ground black pepper (to taste)
• Pinch ground nutmeg
• 1 pkg. (16 oz. potato gnocchi)
• 2 Tbsp. shredded Parmesan cheese

Préparation

1. 1

   Bring a medium pot of water to a boil.

2. 2

   In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.

3. 3

   Add pumpkin puree, whisking constantly until heated through. Slowly add 1/2 cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.

4. 4

   Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.

5. 5

   Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.

6. 6

   Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.

7. 7

   Enjoy!