Description
A homemade vegan pasta made from pumpkin. This gluten-free toasted pumpkin gnocchi is a favorite Fall recipe that can’t be missed!
Ingredients
Scale
- 1 Small Sugar Pumpkin (One can of pumpkin puree works too!!)
- 3 ½ Cups Gluten Free All-Purpose Flour
- 4 Tbsp Olive Oil (Divided)
- 1 tsp Salt & Pepper (To Taste)
Instructions
- Preheat the oven to 400°F.
- Cut the pumpkin in half with a large knife and scoop out the seeds.
- Next cut each half into wedges (See Picture)
- Coat the inside of the pumpkin wedges with 1 Tbsp oil and season with salt and pepper.
- Place the pumpkin on a baking sheet and bake for 25-30 minutes.
- Remove from the oven and scoop out the flesh. Be careful it will be hot! Feel free to let it cool some if needed.
- In a large bowl, place 1 cup of the pumpkin flesh. With a fork, mash the flesh thoroughly until it is completely puréed. You can freeze the rest of the pumpkin flesh for future recipes. (Curry, soup, Buddha bowls, desserts…oh my!)
- Using one cup at a time, add the flour to the pumpkin purée, mixing well and kneading as you add.
- Add the remaining 2 tbsp of oil into the pumpkin dough and knead to incorporate.
- Forming the gnocchi: Sprinkle some extra flour onto your work surface. Working in batches roll part of the dough out into a thin rope. Using a butter knife cut the rope into several pieces, about the size of a grape.
- Next, shape the gnocchi by pressing them with a fork. Then, dust your gnocchi with flour to prevent them from sticking together. Continue until all of the gnocchi is formed.
- Put a pot of water on to boil. Place your desired amount of gnocchi into the boiling water and give them a stir.
- Wait for them to float and remove them from the water.
- Finally, in a frying pan add the remaining Tbsp of oil and turn the heat to medium. Next, carefully add the boiled gnocchi and toast the gnocchi. Stir frequently until they are browned on all sides.
- Serve with your favorite sauce and enjoy Fall!
- Leftover gnocchi can be refrigerated for up to 5 days or frozen for up to 3 months.
Keywords: Pumpkin, Gnocchi, Gluten-Free, Vegan, Pasta, Fall