One of my Favs Comforts food GNOCCHI!! You should definitely try this recipe, the non-dairy ricotta makes it so light and fluffy and delishhh and that sauce… I’m in heaven!
Homemade Pumpkin Gnocchi
Course: RecipesServes 2 as main, 4 as starter
Ingredients
300 g /10oz fresh pumpkin , cooked then mashed or 2/3 cup canned pumpkin puree
1/2 non-Dairy Ricotta, full fat
1 and 1/4 cup / 185g plain Spelt flour (you can use all purpose flour), plus more for dusting
1/3 cup parmesan cheese ? I use non-dairy, finely grated
1 egg
1/4 tsp salt Black peppe
Sage Butter Sauce: 1 tsp olive oil 50 g ghee or vegan butter
20 fresh sage leaves.
Directions
- If using fresh pumpkin, boil until until soft then mash.
- For fresh and canned pumpkin, place in paper towel (4 sheets) lined colander to extract some excess liquid. Measure out 1/2 cup.
- Put Gnocchi ingredients in bowl, mix until just combined – should be soft, sticky ball.
- Dust work surface with flour, turn out gnocchi dough, shape into log. Cut into 6 pieces, roll into 1.7cm / 2/3″ ropes, then cut into squares. Dust with flour as required to be able to handle dough. Use fork to press down onto cut side of each piece, if desired.
- COOKING: Bring a large pot of water to the boil. Scrape gnocchi onto paper, then tip into water. Cook 1 min or until all the gnocchi rises to the surface then drain.
- Melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 min).
- Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 min or until gnocchi is golden, sage is crisp and butter is slightly browned.
- Serve immediately, garnished with parmesan and pepper.
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Enjoy it!
Xx,