Gnocchi with Pumpkin Sage Sauce, Caramelized Onions & Toasted Pine Nuts
1 Package Gnocchi, Prepared according to package (or try making it homemade!)
1 Pie/Sugar Pumpkin
1 T. Butter
1 Small Yellow Onion, Chopped
1 T. Pine Nuts
1/3 C. Chicken Stock
1/4 C. Milk
1/3 C. Parmesan Cheese, Plus Extra for Garnish
1/2 T. Honey
1 T. Dried Sage
1/2 t. sea salt
1/4 t. Nutmeg
Pinch of Ground White Pepper
Preheat oven to 425 Degrees. Slice pumpkin in half. Place in baking pan skin side up and place in oven for 30 minutes. Meanwhile, melt butter on medium heat. Add onions. Let cook until caramelized, about 15-20 minutes, stirring occasionally. Place the pine nuts in the oven for the remaining 10 minutes of the pumpkin cooking. Remove both and set pine nuts aside. Combine remaining ingredients in blender. Heat on low heat and toss in the prepared gnocchi. Garnish with pines nuts, caramelized onions and Parmesan cheese.
1 Pie/Sugar Pumpkin
1 T. Butter
1 Small Yellow Onion, Chopped
1 T. Pine Nuts
1/3 C. Chicken Stock
1/4 C. Milk
1/3 C. Parmesan Cheese, Plus Extra for Garnish
1/2 T. Honey
1 T. Dried Sage
1/2 t. sea salt
1/4 t. Nutmeg
Pinch of Ground White Pepper
Preheat oven to 425 Degrees. Slice pumpkin in half. Place in baking pan skin side up and place in oven for 30 minutes. Meanwhile, melt butter on medium heat. Add onions. Let cook until caramelized, about 15-20 minutes, stirring occasionally. Place the pine nuts in the oven for the remaining 10 minutes of the pumpkin cooking. Remove both and set pine nuts aside. Combine remaining ingredients in blender. Heat on low heat and toss in the prepared gnocchi. Garnish with pines nuts, caramelized onions and Parmesan cheese.
