Pumpkin Gnocchi & Lemon Sage Sauce

6 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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    1. Hi! Eggs are often used to bind gnocchi, but of course they’re not AIP friendly. If you CAN tolerate eggs, try using one, but keep an eye on the consistency. If, however, you do not wish to use any animal product, I am at loss for what would hold the mixture together, especially when it boils. I think without a binder of some kind, it would fall apart. Let me know what you come up with!

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