Low-Protein RecipesZucchini "Gnocchi" with Pumpkin Sage Sauce

UCD recipe Zucchini "Gnocchi" with Pumpkin Sage Sauce ingredients image

Zucchini "Gnocchi" with Pumpkin Sage Sauce

  • Serving size: 3/4 cup
  • NUMBER OF SERVINGS: 4
  • TOTAL TIME TO PREPARE: 45 mins
  • PROTEIN: 4 g*
  • CALORIES: 320
  • TOTAL FAT: 30 g
  • TOTAL CARBOHYDRATE: 14 g

*Protein amount may differ depending on the brands that are used.

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Ingredients

FOR THE GNOCCHI

  • 2 medium zucchini with the skin on, cut into 1/2-inch cubes
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 10 to 12 fresh sage leaves, torn into small pieces

FOR THE SAUCE

  • 1 Edward & Sons™ vegetarian bouillon cube or 1 tsp vegetarian bouillon powder
  • 2 tbsp water
  • 2 tbsp olive oil
  • 1/4 cup onion, diced
  • 4 cloves garlic, diced
  • 1 cup pumpkin puree
  • Salt and pepper, to taste

FOR THE TOASTED SAGE

  • 2 tbsp olive oil
  • A generous pinch of salt
  • 2 fresh sage leaves

Instructions

FOR THE GNOCCHI

  • 1Preheat the oven to 400°F.
  • 2Toss the diced zucchini with the olive oil, salt, and torn sage leaves.
  • 3Roast for 25 minutes or until lightly tender.
  • 4Remove from heat and set aside.

FOR THE SAUCE

  • 1 In a saucepan over medium heat, add 2 tbsp water with the bouillon.
  • 2Simmer until dissolved, and pour into a bowl.
  • 3In the saucepan, add the olive oil and onions.
  • 4Cook until the onions are tender.
  • 5 Add the garlic, and cook 30 more seconds.
  • 6 Add the pumpkin puree and dissolved bouillon.
  • 7 Gently stir and add salt and pepper, to taste.

FOR THE TOASTED SAGE

  • 1 Place a skillet over medium-high heat.
  • 2 Add the olive oil and salt.
  • 3 Once the oil is hot, add the sage leaves.
  • 4 Remove after 30 seconds to a minute, once the leaves are crispy.

ASSEMBLY

  • 1 Place some of the zucchini gnocchi in a bowl, and top with the sauce.
  • 2 Top with crispy sage bits.
  • 3 Enjoy!

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