Pumpkin. Aaaahhhh who doesn’t love pumpkin? And gnocchi! Such a delicious and classic Italian favourite. Well combine the two, plus some of my wholefood creativity and you have Paleo Pumpkin Gnocchi!
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. Until I started experimenting with pumpkin. Aside from tasting amazing, the pumpkin actually adds a good amount of moisture to this gnocchi which you don’t get from sweet potato (so many people use sweet potato). The other thing I love about pumpkin is that it has more actual flavour, whereas I find sweet potato just ‘sweet’ and without a specific flavour.
So look no further than this Paleo Pumpkin Gnocchi recipe, this one will have you making double and triple batches when you taste how delish it is!
PS also try it with Ham and Brussel Sprouts – it’s just as delicious!
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 eggs
- Olive oil/butter for pan-frying
To go with the gnocchi
- 2 gluten-free pork & fennel sausages (best if you can get free-range pork too)
- 1 C cherry tomatoes, halved
- 1 C red capsicum, roughly chopped
- handful of Kale
- fresh herbs as desired (parsley, rosemary, sage etc.)
- bone broth for sautéeing
Method:
- Steam the pumpkin and blend into a smooth puree.
- Add flours and eggs and mix well with a spoon then your hands.
- Roll the dough into logs before cutting the logs into pieces just smaller than a thumb.
- To get the cool gnocchi lines on top – press with a fork.
- Add some olive oil or butter to a pan with some fresh herbs then pan-fry the gnocchi (grill on each side).
- While the gnocchi is cooking, also grill the 2 sausages in the same pan until just cooked.
- Remove the gnocchi and sausages once cooked
- Slice the sausages into pieces.
- Add the tomatoes and capsicum with some broth to the pan and sautée until almost cooked, then add the gnocchi, sausage pieces and fresh kale and toss through to combine and heat through.
- Serve with fresh herbs like parsley and basil.