Step 1: Add oil, onion, and garlic to a medium size pan and saute until the onions soften or become translucent.
Step 2: Add the spices along with the pumpkin puree and brown sugar and let it cook on low for about 5-10 minutes. Making sure it doesn't stick to the pan.
Step 3: Add the chicken pieces and cover and cook until the chicken is cooked. (Should be 165 degrees Fahrenheit)
Step 4: Meanwhile, in a medium size sauce pan, boil water and cook gnocchi according to mini gnocchi's package directions. Once cooked, before draining set aside 1 cup of the pasta water.
Step 5: By this time the chicken should be cooked. Now add coconut milk and let it simmer for another 5 minutes.
Step 6: Add the drained gnocchi, pasta water and the pumpkin curry to the sauce pan and mix well over low heat for about one minute.
Serve warm topped with fresh basil and burrata for an extra pack of flavor!
