Gnocchi is one of those dishes that can be really hard to do gluten-free and whole-food based. I’ve tried many times without success. Enter inspiration from Luke Hines’ Pumpkin Gnocchi recipe! Aside from tasting amazing, the pumpkin actually adds a good amount of moisture to this gnocchi which you don’t get from sweet potato. The other thing I love about pumpkin is that it has more actual flavour, whereas I find sweet potato just very… sweet without a flavour per se.
I changed Luke’s recipe a bit to fit what I had available in my pantry, plus I never know what to do with excess egg whites so I just used whole eggs instead of egg yolks. But it still worked! So I thought I’d share it with you. It will have you making double and triple batches when you taste how delish it is, especially with the ham and brussels 🙂
PS it goes great as left-overs for lunch the next day too!
Recipe Type: GF, DF, Paleo
For the gnocchi
- 2 C raw pumpkin
- 2/3 C buckwheat or teff flour
- 1/2 C coconut flour
- 2 whole eggs (or 4 egg yolks)
- Extra Virgin Olive oil/butter for pan-frying
To go with the gnocchi
- 200g free-range, nitrate-free ham off the bone, roughly chopped (I love Backfatters)
- 2-3 C brussel sprouts, halved
- 2 handfuls Kale
- fresh herbs and spices as desired (garlic, parsley, rosemary, sage etc.)
- bone broth and EVOO or lard for sautéeing
- Steam the pumpkin and blend into a smooth puree.
- Add flours and eggs/egg yolks and mix well with a fork then your hands.
- Roll the dough into logs before cutting the logs into pieces just smaller than a thumb.
- To get the proper gnocchi lines on top – press with a fork.
- Add some olive oil/butter/lard to a pan then pan-fry the gnocchi (grill on each side).
- Remove the gnocchi once cooked, add the brussel sprouts with some broth and sautée until almost cooked, add the ham and cook for another minute or so.
- Add the gnocchi back into the pan with the kale and a little more broth. Toss everything together to combine and heat through.
- Serve with fresh herbs like parsley and basil.