A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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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!
