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Turn the heat down to medium low and add the Pumpkin Chile Sauce. Stir gently until everything is coated in sauce. Serve with roasted chicken. Garnish with more sauce as desired.

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1 Tbsp Oil 1 small Shallot, sliced 1 c Kale, chopped and packed 5 oz Sweet Potato Gnocchi, cooked, drained, and cooked 1/4 c Pumpkin Chile Sauce1. Heat a saute pan over medium high heat.

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