Pumpkin Rosemary Sauce over Gnocchi

2 packages (16 oz. each) whole wheat gnocchi

1 ½ tablespoons extra virgin olive oil

2 ¼ cups chopped onion

2 large garlic cloves, finely minced

2 teaspoons very finely minced fresh rosemary

1 ½ cups fat free, less sodium chicken broth

1 can (15 oz.) pure pumpkin

2 tablespoons part-skim ricotta cheese

¼ teaspoon salt

Dash ground black pepper

1 teaspoon balsamic vinegar

Shaved parmesan cheese (optional topping)

Cook gnocchi according to package directions. Drain and set aside. While gnocchi cooks, prepare pumpkin sauce in large 12-inch skillet. Heat olive oil over medium heat, add onions and cook until onions are barely starting to be soft and translucent, about 2 to 3 minutes. Add garlic and sauté another 2 to 3 minutes until onions are tender. Add rosemary and sauté 1 minute.

Add chicken broth, pumpkin, ricotta, salt and pepper, stirring constantly until thoroughly combined and hot. Stir in balsamic vinegar. Remove from heat and serve over cooked whole wheat gnocchi. Top with shaved parmesan if desired.

Makes 4 servings. Recipe created by Kim Galeaz, RD CD

Spicy Pumpkin Hummus

1 can (15 oz.) chickpeas (garbanzo beans), reserve at least ¼ cup liquid from draining

1 can (15 oz.) pure pumpkin

¼ cup tahini (sesame seed paste)