Crispy Gnocchi in Pumpkin Sauce

Dissolve the cornstarch in the chicken/veggie stock. Make sure your parmesan is grated and ready to go.

Melt 2 tbsp of butter in a medium skillet over medium to medium-low heat. Add the gnocchi, breaking up any that are stuck together. Toss until all the pieces are lightly coated in butter. Cook, stirring occasionally, until the gnocchi is golden and crispy on the outside, and soft in the center, about 10 minutes. (Note, you start with gnocchi straight out of the package, don't boil them first!)

Meanwhile, melt 1 tbsp of butter over medium heat in a large skillet. Once melted, stir frequently until the butter browns and gives off a nutty smell, about 1 to 3 minutes depending on the temp of your stove. Once the butter is lightly browned, add the garlic and sauté until fragrant, about 1 more minute.

Quickly add the pumpkin to the skillet and mix to incorporate it into the butter and garlic mixture. Add the stock/cornstarch mixture and half-and-half, and bring the skillet to a simmer.

Allow the pumpkin mixture to cook down, stirring occasionally, until the consistency is similar to the photos, about 7 minutes. Meanwhile, add the brown sugar, ground thyme, and ground nutmeg. Remove from heat and mix in the grated parm, stir until it is fully melted and incorporated.

Plate the pumpkin sauce directly onto the serving dish, then top with crispy gnocchi. Add a little fresh thyme and grated parm if desired, and serve immediately.