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Living Life Balanced Blog

Pumpkin and Sage Gnocchi with Mushroom "Meatballs"

11/13/2019

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I have been wanting to make a savory pumpkin recipe and decided on a pumpkin and sage pasta sauce with gnocchi. I also wanted to add some sort of "meatball" and ended up making these fabulous mushroom "meatballs" to go with the pasta. I absolutely loved this meal and can't wait to make it again! It was easy but looks fancy and tastes wonderful - yes, even though it is vegetarian ;) And as always, the recipe is gluten-free and dairy-free. Enjoy!
Pumpkin and Sage Gnocchi with Mushroom
Total Time: 45 minutes
Serves: 4
 
Mushroom "Meatballs"
​
Ingredients
  • 2 Tbsp olive oil
  • 1 sweet onion, chopped
  • 8 oz mushrooms, chopped
  • 1/2 tsp minced garlic (or 1 clove)
  • 1 Tbsp Italian seasoning
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup gluten-free panko crumbs
  • 1 egg
 
Directions
  1. Pre-heat the oven to 400 F and spray a baking sheet with olive oil.
  2. Heat olive oil in a large sauce pan over medium-high heat on the stove top. Once the pan is hot, add in the onion and mushrooms and cook until soft (about 10-15 minutes).
  3. Add in the garlic and saute for a few minutes.
  4. Add in the Italian seasoning, salt and pepper and keep cooking until no liquid is left in the pan.
  5. Once all liquid is absorbed, put mixture in a bowl and add in the panko crumbs and egg and combine well. 
  6. The mixture will be a bit wet but it is okay! Form 1 inch balls out of the mixture and place on the baking sheet (should make around 20-24 balls).
  7. Bake for 20 minutes, turning over halfway through the cook time.

Pumpkin and Sage Gnocchi

Ingredients
  • 15 oz pumpkin puree
  • 1 Tbsp sage leaves - fresh, diced
  • 1 1/2 tsp minced garlic or 2 cloves
  • 3/4 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne
  • 1 1/2 cups unsweetened drinkable yogurt (I used Califa probiotic unsweetened plain)
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • *almond milk if needed
  • 4 servings of gluten-free gnocchi
  • 1 Tbsp sage leaves, diced for topping
 
Directions
  1. While meatballs are cooking, place a large sauce pan on the stove top over medium heat and add all ingredients except for the gnocchi.
  2. Mix everything together and let simmer until the "meatballs" and gnocchi are ready. If the sauce starts to get a little thick, add some almond milk to thin it out. If you don't have almond milk, add in more olive oil or even a little water until you reach the desired consistency.
  3. Cook gnocchi according to package directions right before you are ready to serve everything. 
  4. Add gnocchi to each serving bowl and top with "meatballs" and sauce. Sprinkle on diced sage leaves before serving.

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Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but Elena McCown, LLC will receive a small commission. Your support is greatly appreciated! The information I provide is not to take the place of your personal physician’s advice and is not intended to diagnose, cure, treat or prevent any disease. Please discuss this information with your own healthcare provider to determine what is right for you. All information is intended for your general knowledge and is not a substitute for medical advice or treatment for specific medical conditions. I share general health and wellness recipes, ideas, documents, motivation and other related information that is aimed to help you take your health into your own hands.
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    Elena McCown, LLC Health Coach in Franklin, TN

    About Me

    I am a food loving, activity seeking health coach who resides in Franklin, TN with my husband and two sweet dogs (Lola & Penny).
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    Allergies

    I believe everyone should eat balanced and not cut food groups if you don't medically need to. All foods can fit in a healthy diet. Unfortunately, I have to avoid gluten and also limit myself with dairy, so my goal is to provide healthy, gluten-free/dairy-free recipes so EVERYONE can enjoy all foods, even if you do have to cut out certain food groups. My recipes are encouraged for everyone to eat, not just for those with sensitivities/allergies! Most of my recipes can be easily converted by using real dairy and whole-wheat in place of my allergy-free substitutes. 

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Elena McCown, LLC Health Coach in Franklin, TN
  • Home
  • About
  • Services
  • Shop My Favorites
  • Blog
  • Recipes
    • Prepear App
    • Appetizers
    • Baked Goods
    • Condiments
    • Desserts
    • Drinks
    • Breakfast
    • Meals and Sides
    • Smoothies
    • Snacks
    • Soups & Salads
  • Life
    • My Life
    • Programs
    • Workouts and Exercises
    • Wellness Information and Tips
    • Williamson County, TN Paths, Trails and Parks
  • Disclaimer/Privacy Policy/Terms of Service