Pumpkin Gnocchi & Lemon Sage Sauce

4 thoughts on “Pumpkin Gnocchi & Lemon Sage Sauce”

  1. Hi Wendi! This looks delish, can’t wait to try it! Wondering about the gelatin – I see you used the Great Lakes brand collagen, I assume it will work as well as the “red can” which I believe is gelatin? (unless GL changed colors on me!)

    Also, where did you study/perform opera? I’ve been with the Sarasota Opera company for 20 years (in the orchestra). Cheers! 😀

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    1. Hi, Sandy! I bought the green can since I can use it in my smoothies, too. I don’t know about the red can. The whole green can vs. red can is so confusing. Gah! Let me know the result, will you?

      As for opera, I traveled wherever I got hired. Auditions in NYC, blah, blah, blah. You know the drill. I graduated from Arizona State, then studied with a teacher and a coach in NYC. Now? I’m a food blogger. Go figure. 😜

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  2. I can’t do cassava- it’s a fodmap- but what do you think about subbing arrowroot or tapioca? I’ve never used cassava, so I’m not familiar with it’s properties…
    Sounds delicious!

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    1. Aw, bummer, Jennifer! Cassava flour is very similar in texture to regular flour. I feel like arrowroot would be too light for gnocchi. I’ve never worked with tapioca – it’s on my list! If you try it, let me know how it works out. Sometimes, I do so miss regular ol’ flour… 😩

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