Pumpkin Carbonara Gnocchi

1. Pick the leaves off the stem of the sage and rough chop them. Heat 1 Tablespoon of olive oil in a large saute pan. Cook half of the sage until crisp. Remove from pan. Dice the bacon and add it to the saute until crisp. Remove from pan.
2. In a Medium saucepot, boil 4 cups of salted water—just enough to cover the gnocchi. Boil the gnocchi for 2-3 minutes. Drain the gnocchi and save 1/2 cup of water for step 3.
3. Return the large saute pan to the burner and melt the butter. Add the gnocchi and the remaining chopped sage and cook until the gnocchi is light brown. While the gnocchi is cooking, slowly add the reserved pasta water to the Pumpkin Carbonara Sauce. Then, add it to the pan. Warm until the cheese is melted.
4. For plating, divide into shallow bowls. Top with the pepitas, crispy sage, Parmesan Romano Cheese, and bacon, then ENJOY!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.