Pumpkin and Sage Gnocchi with Mushroom "Meatballs"

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!

Total Time: 45 minutes
Serves: 4
 
Mushroom "Meatballs"
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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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