Potato Gnocchi with Pumpkin Sauce

I made this last night for dinner, and it was so delicious! It tastes really rich and decadent. Chris even said it looked like it should be in Southern Living. I served it with some simple zucchini, red bell pepper, and onion sauteed in cooking spray and sprinkled with sea salt, black pepper, and savory.

Makes 4 (1-c.) servings
7 WW pts/serving

1 pkg. potato gnocchi, cooked according to package directions (or, if you're really handy, make your own. I didn't. But good for you if you've got that kind of time and patience.)
2 Tbsp Earth Balance buttery spread
1 c. white mushrooms, thinly sliced
1/2 c. yellow onions, finely chopped
1 (14-oz) can pumpkin (WARNING: do not use pumpkin pie filling)
1 c. unsweetened almond milk
1 tsp sea salt
1 tsp dried sage
1/4 tsp nutmeg
1/8 tsp onion powder
1/8 tsp black pepper

Cook potato gnocchi according to directions, usually boiling for 2 minutes or until gnocchi rise to the top of the water. Drain, and set aside.

Heat a large, deep skillet over medium heat. Melt Earth Balance, then add mushrooms and onions. Cook for 3-5 minutes, or until onions translucent. Add remaining ingredients, stirring well. Bring to boil, then reduce to simmer for 10 minutes. Add gnocchi, remove from heat, and let sit 5 minutes for sauce to thicken a bit. Serve immediately.