Gnocchi With Pumpkin Rosemary Sauce

From the Editors of Live Right Live Well

For a fast, easy and healthy dinner during the hectic holiday season, turn to canned pumpkin and whole-wheat gnocchi (pronounced “NOH-kee”). Little Italian dumplings made from potatoes and flour, gnocchi cook in just three minutes. Rosemary-spiked pumpkin sauce uses part-skim ricotta cheese instead of heavy cream to keep fat low. One serving of this savory dish overflows with antioxidant-rich vitamin A from the pumpkin -- over 300 percent of your daily needs! Look for packages of gnocchi in the pasta aisle.

Makes 4 servings

Ingredients
2 16-ounce packages whole-wheat gnocchi
1 1/2 tablespoons extra-virgin olive oil
2 1/4 cups chopped onion
2 large garlic cloves, finely minced
2 teaspoons fresh, very finely minced rosemary
1 1/2 cups fat-free, low-sodium chicken broth
1 15-ounce can pure pumpkin
2 tablespoons part-skim ricotta cheese
1/4 teaspoon salt
Dash of ground black pepper
1 teaspoon balsamic vinegar
Shaved parmesan cheese (optional topping)

Directions
1. Cook gnocchi according to package directions. Drain and set aside.

2. While gnocchi cook, prepare pumpkin sauce in a large 12-inch skillet.

3. Heat olive oil over medium heat, then add onions and cook until onions are barely soft and translucent (about 2 to 3 minutes).

4. Add garlic and saute for another 2 to 3 minutes, until onions are tender.

5. Add rosemary and saute for 1 minute.

6. Add chicken broth, pumpkin, ricotta, salt and pepper, stirring constantly until thoroughly combined and hot.

7. Stir in balsamic vinegar. Remove from heat and serve over cooked whole-wheat gnocchi. Top with shaved parmesan if desired.

Nutrition information (per serving, without parmesan)
440 calories
11 g protein
87 g carbohydrate
6.5 g fat (1 g saturated)
3 mg cholesterol
950 mg sodium
375 mg potassium
141 mg calcium
2.5 mg iron
16,580 IU vitamin A
12 mg vitamin C
6.5 g fiber

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	<h1>Gnocchi With Pumpkin Rosemary Sauce</h1>

From the Editors of <a href="http://www.liverightlivewell.com">Live Right Live Well</a>

<img src="http://www.liverightlivewell.com/partner/content/worldnow-ftp/archive/2010-12-27/recipe/gnocchi_with_pumpkin/images/large.jpg" width="170" height="130" alt="Gnocchi With Pumpkin Rosemary Sauce"/>
	For a fast, easy and healthy dinner during the hectic holiday season, turn to canned pumpkin and whole-wheat gnocchi (pronounced “NOH-kee”). Little Italian dumplings made from potatoes and flour, gnocchi cook in just three minutes. Rosemary-spiked pumpkin sauce uses part-skim ricotta cheese instead of heavy cream to keep fat low. One serving of this savory dish overflows with antioxidant-rich vitamin A from the pumpkin -- over 300 percent of your daily needs! Look for packages of gnocchi in the pasta aisle.
Makes 4 servings
Ingredients 2 16-ounce packages whole-wheat gnocchi 1 1/2 tablespoons extra-virgin olive oil 2 1/4 cups chopped onion 2 large garlic cloves, finely minced 2 teaspoons fresh, very finely minced rosemary 1 1/2 cups fat-free, low-sodium chicken broth 1 15-ounce can pure pumpkin 2 tablespoons part-skim ricotta cheese 1/4 teaspoon salt Dash of ground black pepper 1 teaspoon balsamic vinegar Shaved parmesan cheese (optional topping)
Directions 1. Cook gnocchi according to package directions. Drain and set aside.
2. While gnocchi cook, prepare pumpkin sauce in a large 12-inch skillet.
3. Heat olive oil over medium heat, then add onions and cook until onions are barely soft and translucent (about 2 to 3 minutes).
4. Add garlic and saute for another 2 to 3 minutes, until onions are tender.
5. Add rosemary and saute for 1 minute.
6. Add chicken broth, pumpkin, ricotta, salt and pepper, stirring constantly until thoroughly combined and hot.
7. Stir in balsamic vinegar. Remove from heat and serve over cooked whole-wheat gnocchi. Top with shaved parmesan if desired.
Nutrition information (per serving, without parmesan) 440 calories 11 g protein 87 g carbohydrate 6.5 g fat (1 g saturated) 3 mg cholesterol 950 mg sodium 375 mg potassium 141 mg calcium 2.5 mg iron 16,580 IU vitamin A 12 mg vitamin C 6.5 g fiber
	
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