Pumpkin Gnocchi
This is another “fake out”, quick dish that looks like it took you forever to make. Fresh, homemade pasta for a weeknight dinner? Yes, it’s possible with this recipe. Not only that, but it’s dairy free and gluten free. It will please paleo folks and vegans alike. These little guys also pair perfectly with my Shaped By Sherri “Sundried Tomato Pesto” (pictured above). Go ahead, upgrade your weeknight meals with this recipe. The perfect fall/winter meal.
Ingredients:
1 cup pumpkin puree (you can also substitute mashed butternut squash or sweet potato)
1/2 cup arrowroot
3/4 cup brown rice flour
1 tablespoon buckwheat flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon thyme (optional)
Directions:
Mix together all the dry ingredients.
In a separate bowl, place the pumpkin and add the flour mix to it 1/4 cup at a time.
Stir to combine and form a dough. It should not be sticky.
Roll the dough into 4 long round strips.
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).
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.
Stir once ( so they don’t stick to the bottom) and let simmer until they float to the top (that means they are done).
Upon removing the gnocchi from the pot, sprinkle with a pinch of salt. They are ready to eat.
Repeat the cooking process with the remaining 3 strips of gnocchi.
Top as you like, or freeze for later.
- 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)
- Mix together all the dry ingredients.
- In a separate bowl, place the pumpkin and add the flour mix to it ¼ cup at a time.
- Stir to combine and form a dough. It should not be sticky.
- Roll the dough into 4 long round strips.
- 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).
- 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.
- Stir once ( so they don't stick to the bottom) and let simmer until they float to the top (that means they are done).
- Upon removing the gnocchi from the pot, sprinkle with a pinch of salt. They are ready to eat.
- Repeat the cooking process with the remaining 3 strips of gnocchi.
- Top as you like, or freeze for later.
