Gnocchi with Pumpkin and Sage

Ingredients

• 0.5 cup alfredo sauce light refrigerated (such as Buitoni)
• 8 ounce baby portobello mushrooms sliced
• 0.5 teaspoon pepper black freshly ground
• 0.5 cup less-sodium chicken broth fat-free
• 1 teaspoon garlic minced
• 1.5 cups leek chopped ( 1 medium)
• 1 tablespoon olive oil 
• 1 ounce pancetta diced finely
• 16 ounce vacuum-packed potato gnocchi 
• 0.3 cup pumpkin unsweetened canned
• 0.3 teaspoon rubbed sage 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan

Directions

1. Cook gnocchi according to package directions, omitting salt and fat.
2. While gnocchi cooks, heat oil in a large nonstick skillet over medium-high heat.
3. Add pancetta, and cook 3 minutes or until crisp.
4. Add mushrooms, leek, and garlic; saut 7 minutes or until tender. Reduce heat to low. Stir in Alfredo sauce, pumpkin, salt, and pepper; cook 2 minutes or until thoroughly heated. Stir in broth and sage.
5. Drain gnocchi.
6. Add gnocchi to sauce in pan, and toss gently. Spoon into individual bowls, and garnish with sage leaves, if desired.
7. Serve immediately.
8. Gnocchi (NYOH-kee) is the word for "dumplings." You can find commercial gnocchi in large supermarkets on the same aisle as dry pasta.