Pumpkin Sauce with Sweet Potato Gnocchi

In a large skillet, saute onion, garlic, and zucchini in olive oil over medium heat. Let cook for about 5 minutes. Then add in pumpkin puree and chicken stock. Cook for several minutes, until the stock and puree are combined. The sauce should begin to slightly thicken. You can add a dash of corn starch (dissolve it in a little water first) if it is not thick enough. Add in your spices, rosemary, and basil and let simmer for 15 minutes. Add in half and half and stir until combined. Add salt and pepper to taste.

In a separate pot, bring salted water to a boil. Add in gnocchi. Cook according to package directions.

About 5 minutes prior to the sauce being finished, add in the cooked gnocchi. Serve with fresh parmesan cheese.