Ingredients

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

Sauce

• 2 tbsp water

• 1 Edward & Sons^® vegan bouillon cube or 1 tsp vegetarian bouillon powder

• 2 tbsp olive oil

• 1/4 cup diced onions

• 4 cloves garlic, diced

• 1 cup pumpkin puree

• Salt and pepper, to taste

Toasted Sage

• 2 tbsp olive oil

• Generous pinch of salt

• 2 fresh sage leaves

Instructions

Gnocchi

1. Preheat your oven to 400° F.

2. Toss the diced zucchini with the olive oil, salt, and torn sage leaves.

3. Roast for 25 minutes or until lightly tender.

4. Remove from oven and set aside.

Sauce

1. In a saucepan over medium heat, add 2 tbsp water with the bouillon.

2. Simmer until dissolved, and pour into a bowl.

3. In the saucepan, add the olive oil and onions.

4. Cook 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.

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.