Pumpkin Bacon Gnocchi

Ingredients

4 slices Indiana Kitchen bacon chopped

1 package potato gnocchi about 16 oz.

2/3 cup pumpkin puree

1/2 cup grated parmesan cheese

2 tbsp. grated parmesan cheese

1/2 cup milk any kind

2 cloves garlic crushed

2 fresh sage or basil leaves

ground black pepper to taste

pinch ground nutmeg

Serving: 4 servings

Instructions

1. Bring a medium pot of water to boil.

2. Cook bacon in a large skillet until crisp. Add sage or basil and garlic. Saute for 1 minute.

3. Add pumpkin puree to skillet, whisking constantly. Once heated, slowly pour in the milk, while continuing to whisk. Bring to boil then reduce to a simmer.

4. Once the pot of water is boiling, add gnocchi. Cook until the gnocchi floats to the surface.

5. Add 1/2 cup parmesan, pepper, and nutmeg into the simmering sauce.

6. Drain the gnocchi. Toss gnocchi in serving bowl with the sauce. Top with remaining 2 tbsp. parmesan cheese.

7. Recipe Notes: Add extra sage or basil leaves or bacon pieces for garnish.