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Pumpkin Gnocchi 

Pumpkin Gnocchi

Pumpkin Gnocchi Making your own pasta can be tough which is why I have created this 3 ingredient gnocchi. To make this, you will just have to roast a pumpkin pie pumpkin and mash up the pulp into a smooth purée. The secret to this recipe is using fresh ingredients to elevate the ingredients into something mouth watering. Give this a try the next time you have some friends over for dinner or at your next family dinner. 

Pumpkin Gnocchi

Yields 4 servings

Ingredients 

1 cup homemade pumpkin purée

1 small sweet potato

2-1/2 cup King Arthur organic flour

1 Tbsp. Bob’s Red Mill Egg Replacer + 2 Tbsp. filtered water, combined

1 tsp. Vitacost Himalayan Pink Salt

Sage Butter:

1/4 cup Earths Balance Vegan Buttery Sticks

1 garlic clove, minced  

7-8 fresh sage leaves

Directions

  1. Preheat oven to 400 degrees F.
  2. On a small looking sheet, lightly oil it and place the sweet potato that has been cut in half onto it. Roast for about 20 minutes or until it is tender. Remove from the oven and allow to cool.
  3. On your counter, pour flour and crest a crater-like shape. Then add the egg replacer, pumpkin purée and roasted/peeled sweet potato and salt, slowly mixing the flour in until dough forms. Roll into a half sphere shape. 
  4. Slice dough into 8 segments. Roll out each segment into 12″ long pieces (like a ruler), cutting every 3/4-1in. to create smaller square shapes.
  5. Using the back of a fork, press the dough into the back of the fork while you press down (in a rolling motion). This will get the small line indents onto the gnocchi.
  6. In a pot of hot water, place your pumpkin gnocchi in and bring to slight boil. Stirring slightly, wait until it rises to the top. This will signify it is done and to be removed. Place the gnocchi in to a colander to drain.
  7. In a pan, place on medium heat and add your butter and brown for 3-5 minutes. Then add sage leaves and cook for 30 seconds. Next, add the pumpkin gnocchi (be careful not burn the butter). 
  8. Sprinkle with vegan Parmesan and parsley or choice of topping.

Chef’s tip: Feel free to make this with squash or a sweet potato for a different gnocchi.