Gnocchi with Pumpkin Sauce

Here's a recipe I've edited a bit from Linda McCartney's "World of Vegetarian Cooking": Gnocchi with Pumpkin Sauce.

Ingredients:

• 1 1/2 pounds pumpkin, diced (butternut squash works as well)
• 1 1/4 cups milk
• 1 tablespoon freshly chopped sage or oregano
• 1/2 cup cream
• salt and pepper to taste
• 2 x 14-ounce packages fresh gnocchi (or the vacuum packed kind in the pasta aisle)
• 1/4 cup Parmesan cheese, finely grated
• 1/4 cup hazelnuts, toasted and chopped
• fresh sage leaves for garnish

Preparation:

In a large saucepan, simmer the pumpkin (or squash) in the milk with the herbs until tender, about 10 minutes. Using a potato masher, mash into a thick, chunky sauce. Add the cream and cook an additional 1 minute. Season to taste with salt and pepper.

Meanwhile, cook the gnocchi according to the package instructions. Toss with the sauce, sprinkle with the Parmesan and hazelnuts, and garnish with sage leaves before serving.

~Serves 4~

Note: this can be easily adapted for vegans. Substitute soy milk and soy cream for the milk and cream; omit the Parmesan cheese.