Gluten Free Pumpkin Gnocchi
 
Prep time
Cook time
Total time
 
Serves: 3
Ingredients
  • 1 Cup Pure Pumpkin Puree
  • ½ Cup Gluten-Free All Purpose Flour (or Arrowroot for Paleo version) + more for dusting
  • ¼ Cup Almond Flour
  • ¼ Cup Coconut Flour
  • Salt and Pepper
  • 2-3 T Avocado Oil
  • Optional: Spinach, Fresh Parmesan Cheese, Garlic Powder
Instructions
  1. Combine pumpkin puree and gluten-free flour or arrowroot in a medium bowl. Stir until combined.
  2. Add almond flour into the mixture and gently incorporate. (I used my hands at this point)
  3. Slowly incorporate coconut flour and combine until a soft dough forms.
  4. Lightly dust a clean surface with gluten-free flour or arrowroot and transfer dough to the surface. Break the large piece of dough into 3 or four smaller pieces and gently roll into a 1-inch thick rope. It may not stay together perfectly and that's ok. You can also roll it into smaller pieces.
  5. Using a knife, cut the rope of dough into 1-inch pieces, and gently indent each piece with a fork.
  6. Bring a pot of water to a boil. Place about a dozen gnocchi into the water at a time and boil until cooked through. You'll know they are done when they float to the top and remain there. Remove with a slotted spoon and drain well. Allow cooked gnocchi cool/dry off in the fridge while you finish boiling the remaining gnocchi.
  7. Once all the gnocchi is boiled and slightly cooled, bring a skillet over medium-low heat and warm oil in an even layer. Gently place the gnocchi into the skillet and allow to slightly toast on the outsides until desired consistency is reached. Season with salt and pepper and remove from heat.
  8. Optional: Just before removing from the skillet, add fresh spinach to the pan along with a little garlic powder. Sautee to heat the spinach through. Top with fresh parmesan and serve immediately.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/gluten-free-pumpkin-gnocchi/