Vegan Pumpkin Gnocchi
 
 
Sherri:
Recipe type: Vegan/ Gluten Free
Cuisine: Italian
Ingredients
  • 1 cup pumpkin puree (you can also substitute mashed butternut squash or sweet potato)
  • ½ cup arrowroot
  • ¾ cup brown rice flour
  • 1 tablespoon buckwheat flour
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon thyme (optional)
Directions
  1. Mix together all the dry ingredients.
  2. In a separate bowl, place the pumpkin and add the flour mix to it ¼ cup at a time.
  3. Stir to combine and form a dough.  It should not be sticky.
  4. Roll the dough into 4 long round strips.
  5. Take a fork and cut the strips into 1 inch blocks. (if you want to have the traditional ridges, gently press the fork tines into the blocks to make ridges).
  6. Bring a pot of salted water to a boil ( not a rolling boil).  Let it simmer and add 1 strip of gnocchi to the bath.
  7. Stir once ( so they don't stick to the bottom) and let simmer until they float to the top (that means they are done).
  8. Upon removing the gnocchi from the pot, sprinkle with a pinch of salt.  They are ready to eat.
  9. Repeat the cooking process with the remaining 3 strips of gnocchi.
  10. Top as you like, or freeze for later.
Recipe by Shaped By Sherri at https://shapedbysherri.com/vegan-pumpkin-gnocchi/