Defrost the gnocchi by letting it thaw on the counter for an hour. After, pat dry any condensation. (Note, DO NOT follow the instructions on the package as to how to cook the gnocchi as this will lead to mushy gnocchi!)
Heat oil in a large saucepan. Saute onions until caramelized. Add in garlic and sage and cook until fragrant.
Add in pumpkin puree, cinnamon, and nutmeg.
Mix in the mascarpone/cream cheese as well as the Parmesan cheese and flour.
In a separate large non-stick skillet, heat oil, and add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip and repeat until they are light brown and crispy.
Pour the pumpkin sauce over the gnocchi and season with salt and pepper. Serve hot and enjoy!
Ingredients
Directions
Defrost the gnocchi by letting it thaw on the counter for an hour. After, pat dry any condensation. (Note, DO NOT follow the instructions on the package as to how to cook the gnocchi as this will lead to mushy gnocchi!)
Heat oil in a large saucepan. Saute onions until caramelized. Add in garlic and sage and cook until fragrant.
Add in pumpkin puree, cinnamon, and nutmeg.
Mix in the mascarpone/cream cheese as well as the Parmesan cheese and flour.
In a separate large non-stick skillet, heat oil, and add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip and repeat until they are light brown and crispy.
Pour the pumpkin sauce over the gnocchi and season with salt and pepper. Serve hot and enjoy!