Ingredients
2 (17.5-oz.) packages gnocchi
3 tbsp. extra-virgin olive oil
4 cloves garlic, minced
1 tbsp. tomato paste
1 1/2 c. low-sodium chicken or vegetable broth
3/4 c. pumpkin puree
1 1/2 tsp. McCormick® Rubbed Sage
Kosher salt
Freshly ground black pepper
2 tbsp. heavy cream
Freshly grated Parmesan, for serving
Finely chopped chives, for serving
Preparation
Step 1In a large pot of boiling salted water, cook gnocchi per package instructions until al dente. Drain.Step 2In a high-sided large skillet over medium heat, heat oil. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, 1 minute more.Step 3Whisk in chicken broth, pumpkin puree, and sage and bring to a boil. Season with salt and pepper. Reduce heat to medium-low and simmer, until slightly thickened about 7 minutes.Step 4Stir the gnocchi and heavy cream into the skillet and cook, tossing, until coated, about 2 minutes. Season with salt and pepper.Step 5Remove from the heat and garnish with Parmesan, black pepper, and chives.
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