These pumpkin gnocchi are absolutely delicious, easy to make and super versatile. They are crispy on the outside and tender on the inside. 100% vegan and gluten-free!
Send some love to ideliciate.com where we found this recipe!
These pumpkin gnocchi are absolutely delicious, easy to make and super versatile. They are crispy on the outside and tender on the inside. 100% vegan and gluten-free!
Send some love to ideliciate.com where we found this recipe!
Place pumpkin purée, granulated garlic, and sea salt in a stand mixer with a paddle attachment. Mix briefly on medium speed. Add brown rice and sweet rice flours and mix on medium speed until well-incorporated.
After all other ingredients are well mixed, begin to add potato flour two tablespoons at a time, mixing after each addition. The gnocchi dough will become very thick and somewhat gummy. You may not need to use the full cup of potato flour or you may need to add a little bit more, depending on the moisture content of your pumpkin. You’re looking for a stiff dough that’s at least as firm as play dough.
Scoop out half-tablespoon balls of gnocchi dough (I make small balls with a #50 ice cream scoop and cut each in half). Using floured or oiled hands, roll each ball into a smooth, slightly oval shape, then press into each one with a fork to flatten them slightly.
Drop the gnocchi into a large pot of gently boiling water and simmer them until they float to the top (usually about 2-4 minutes). Remove gnocchi with a slotted spoon, drain, and set aside.
Heat butter or oil in a large non-stick skillet over medium-high heat. Add chopped sage, then lay the gnocchi down in a single layer. Fry for 2-4 minutes on each side until they are a deep golden brown. Remove from heat, sprinkle with salt to taste, and serve immediately.
NOTES
*Make sure that you use potato flour and not potato starch flour in this recipe. Potato flour is an off-white flour made from dehydrated potatoes and is very different from the more common potato starch. You can find it at most health/natural foods stores – I use Bob’s Red Mill brand potato flour.
**I highly recommend that you use fresh sage, but you can substitute 2-3 teaspoons of dried sage if you don’t have it.
-If you want to prep these ahead of time and refrigerate or freeze them, do so before you boil them. Refrigerate in an airtight container in single layers between sheets of waxed paper. To freeze, arrange them in a single layer on a baking sheet and freeze just until solid, then transfer them to freezer bags or airtight containers.
By VeggieSouls
