Gnocchis in a pumpkin Gorgonzola cream sauce

1/2 stick unsalted sweet cream butter
1 large shallot clove, minced
3-4 tbsp pumpkin purée
1/4 c heavy cream
Salt
Pepper
Nutmeg
Ginger
Cinnamon
1 bag Gorgonzola gnocchi
1/4 c frozen sweet peas
Parmesan cheese

1. Melt butter over medium heat then add shallot. Fry until tender. Remove from heat and mix in pumpkin then cream.

2. Return to hear and add three dashes nutmeg, one dash ginger and one shake cinnamon. Add bag of gnocchi and peas and simmer for about 7 minutes until gnocchis are heated through.

3. Add salt, pepper and Parmesan cheese to taste. Mix thoroughly. Serve warm.

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