Pumpkin Dumplings in Tomato-Sage Sauce
If you dry these in the a food dehydrator, which is the preferred method, you will need to allow about 8 hours drying time before serving.
If you do not have a dehydrator turn your oven to the lowest setting, grease backing sheets with olive oil and scoop teaspoonfuls of dough onto backing sheet. Flatten slightly with the back of the spoon. They should be thin enough to dry through the middle. Put dumplings into the oven and leave the door ajar. Monitor dumplings: when the tops seem dry (about an hour or two) flip them over and continue to dry.
3 cup pumpkin, peeled and diced
1 cup raw walnuts, soaked 4-6 hours
½ cup extra virgin olive oil
1 pinch each sea salt and black pepper to taste
1 tablespoon dried sage (or use fresh if you have it)
½ cup olive oil, (TOMATO SAGE SAUCE)
2 large tomatoes, (TOMATO SAGE SAUCE)
1 tablespoon sage fresh or dried, (TOMATO SAGE SAUCE)
1 pinch sea salt to taste, (TOMATO SAGE SAUCE)
Sea salt and black pepper to taste
Place all ingredients in food processor and process until very smooth; taste to see how much salt and pepper you’d like to add. Scoop teaspoonfuls of dough onto dehydrator sheets, forming half moon shapes and flatten slightly with the back of the spoon. They should be thin enough to dry through to the middle. Dehydrate for about 8 hours, or until dumplings are crispy and come easily off the dehydrator trays.
Cut stem base out of top of each tomato, peel skin off, and squeeze out seeds. Put ingredients in a blender and blend until smooth
(Optional; put on mixture into a bowl and place on top of dehydrator or in it to warm for the last hour or so of dehydrating the dumplings.)
Top the dumplings with the sauce and serve while still warm(once dried through they can be kept in the dehydrator at it’s lowest setting until you’re ready to serve them.) Garnish with fresh sage.