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

Serves 2-3

Ingredients:

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

Method:

1. Steam the pumpkin and blend into a smooth puree.
2. Add flours and eggs/egg yolks and mix well with a fork then your hands.
3. Roll the dough into logs before cutting the logs into pieces just smaller than a thumb.
4. To get the proper gnocchi lines on top – press with a fork.
5. Add some olive oil/butter/lard to a pan then pan-fry the gnocchi (grill on each side).
6. 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.
7. Add the gnocchi back into the pan with the kale and a little more broth. Toss everything together to combine and heat through.
8. Serve with fresh herbs like parsley and basil.