Gnocchi With Pumpkin And Sage

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Oxmoor House


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1 (16-ounce) package vacuum-packed potato gnocchi

1 tablespoon olive oil

1 ounce pancetta, finely diced

1 (8-ounce) package sliced baby portobello mushrooms

1 1/2 cups chopped leek (about 1 medium)

1 teaspoon minced garlic

1/2 cup refrigerated light Alfredo sauce (such as Buitoni)

1/3 cup canned unsweetened pumpkin

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup fat-free, less-sodium chicken broth

1/4 teaspoon rubbed sage

Fresh sage leaves (optional)

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