Potato Gnocchi with a Tomato, Pumpkin & Mushroom Sauce

Potato gnocchi have my heart, always. On a chilly, rainy and foggy autumn night,  potato gnocchi can put a smile the face and warm the belly, like nothing else. I found these dried wood ear mushrooms at a health food store and I couldn't leave without them, I had to give them a try and thought they would look great on a plate during Halloween...on a dark and creepy night...Muuwaaahhaaa...( couldn't resist. lol)

• 1 pound potato gnocchi
• 2 tablespoons unsalted butter
• 2 tablespoons pumpkin puree
• 4 tablespoons good marinara sauce
• 1 tablespoon light cream
• 1 sage leaf
• 1 heaping tablespoon dried wood ear mushrooms *
• fresh ground pepper
• sea salt
• Parmesan cheese *optional

           *You can use any dried mushrooms you like, if they are larger, just chop them down to size.



First begin by rehydrating your mushrooms, according to the package instructions, about 30 minutes in hot water, until the mushrooms get soft. Just add enough water to cover them by about an inch. Cook your gnocchi according to the package instructions, about 2-3 minutes, until they float, drain and set aside. Into the same pot, melt the butter and add the pumpkin puree, marinara sauce, cream and sage. Simmer for about 5 minutes and add the mushrooms, 2 tablespoons of the mushroom liquid and the gnocchi, until heated through. Pass around a wedge of Parmesan cheese, so everyone can help themselves. Serves 2-4. If serving 4, round out the meal with a soup and salad, I don't know about you, but gnochhi are addicting and a nice big bowl makes a rainy and chilly night, all the warmer. Enjoy!