Pumpkin Gnocchi and Mushrooms in Sage Butter Sauce

This week I saw pumpkin gnocchi on the shelf at Wegman's, and with no recipe in mind I just couldn't resist. Throwing a few things together in the kitchen, and making some homemade garlic bread on the side, the product certainly did not disappoint...

Pumpkin Gnocchi and Mushrooms in Sage Butter Sauce

1 package pumpkin gnocchi
1/2 cup small mushrooms
1/4 cup pepperoni, sliced into thin slivers
4 tablespoons butter, or butter alternative
2 teaspoons sage
1/2 teaspoon cumin
1/4 teaspoon ground black pepper

1. Cook pumpkin gnocchi as recommended (usually 1 1/2 to 2 1/2 minutes in boiling water). Do not overcook! Drain.
2. While cooking gnocchi, melt butter on low heat in medium skillet or wok.
3. Add all remaining ingredients and saute 3-5 minutes until lightly browned.
4. To butter mixture, add gnocchi. Gently mix gnocchi thoroughly into butter sauce. Serve warm.