Pumpkin Gnocchi
Pillowy soft homemade Pumpkin Gnocchi are anything but ordinary, but ours are the kind gluten free foodie dreams are made of!
Gluten Free · Dairy Free · Vegan
Serves 3-4 people
Ingredients
345g dry roast pumpkin (approx 900g raw)
pinch nutmeg
¼ tspn salt
1½ Tbspn nutritional yeast flakes
115g Anything But Ordinary Plain Flour
40g potato starch
To serve
75g butter or vegan alternative
bunch sage leaves
¾ cup grated Parmesan or vegan alternative
cracked pepper
Method
Preheat oven to 180°C.
Remove the seeds from the pumpkin and cut into large wedges.
Line a baking dish with baking paper and arrange the pumpkin in a single layer. Dry roast for 1 hour, turning over half way.
Remove from oven when soft. Cool then peel.
Weigh 345g of roast pumpkin into a food processor, adding the nutmeg and salt, and mix until pureed.
Add the yeast flakes and mix again.
Sieve the Anything But Ordinary Plain Flour and potato starch together.
Add to pumpkin and pulse, scraping the sides if necessary, until a dough ball forms.
Divide in half and on a lightly floured surface roll into two 25cm logs. Cut each log into 20 pieces.
On a lined tray place each piece and with a floured fork press down lightly to create the traditional gnocchi appearance.
Cover and keep in fridge until ready to cook.
Once cold they can be stored in layers with grease proof paper between. They can be kept in the fridge for a couple of days.
To serve
Bring a large saucepan of salted water to the boil and carefully lower each piece into the water.
You may need to do this in two batches depending on size of saucepan used.
Cook for about 4 minutes.
When the gnocchi rises to the surface it is usually cooked but test a piece first as it may need another minute or two once floating.
Remove with a slotted spoon and serve immediately with foaming butter fried sage leaves, grated Parmesan and pepper.
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