sporkme: Gnocchi with Sage Pumpkin Sauce with Kale Salad This barely put a dent in the sauce recipe below, which I’ve frozen to use in a lasagna in the next few weeks.  The kale is just tossed with lemon, olive oil and salt, and lasts for days. Ingredients (Sage Pumpkin Sauce): 1 half of a butternut pumpkin, cut in cubes with rind removed 3 tomatoes, roughly diced 1/4 cup chopped fresh sage 1 onion, roughly chopped 1/2 cup brown sugar Water 4 tbsp olive oil Salt and pepper Boil the pumpkin for about 5-10 minutes.  In another pan, saute the onion in the olive oil until soft.  Add the sage and brown sugar for 2 minutes, and then the tomatoes.  Cook for a few minutes, and then drain the pumpkin and add to the pot with the tomatoes.  Add about a cup of water, and season with salt and pepper.  Cook for 20 minutes on low, stirring occasionally.  Blend with a hand blender or in a food processor.  Serve with gnocchi and kale salad.  Or just eat it as a soup!

sporkme:

Gnocchi with Sage Pumpkin Sauce with Kale Salad

This barely put a dent in the sauce recipe below, which I’ve frozen to use in a lasagna in the next few weeks.  The kale is just tossed with lemon, olive oil and salt, and lasts for days.

Ingredients (Sage Pumpkin Sauce):

  • 1 half of a butternut pumpkin, cut in cubes with rind removed
  • 3 tomatoes, roughly diced
  • 1/4 cup chopped fresh sage
  • 1 onion, roughly chopped
  • 1/2 cup brown sugar
  • Water
  • 4 tbsp olive oil
  • Salt and pepper

Boil the pumpkin for about 5-10 minutes.  In another pan, saute the onion in the olive oil until soft.  Add the sage and brown sugar for 2 minutes, and then the tomatoes.  Cook for a few minutes, and then drain the pumpkin and add to the pot with the tomatoes.  Add about a cup of water, and season with salt and pepper.  Cook for 20 minutes on low, stirring occasionally.  Blend with a hand blender or in a food processor.  Serve with gnocchi and kale salad.  Or just eat it as a soup!