Pumpkin Gnocchi - vegan friendly
That's right I was on my last bite when I realized I hadn't taken a picture after they were cooked... wooops! Here is the last one in a nice spicy red sauce. Delicious!
So John and I love gnocchi (NYOH-kee), or if John is saying it (YON-kee)... yes it's an ongoing debate on how to say it. It seems most places in the world pronounce it like I say it... however when in a totally old school italian restaurant in Gates NY... it's the way he says it... hahaha. Since Gates is also known as "little Italy" I seem some cred to it... but being i'm part italian... I'm saying I'm right :) Anyway.... gnocchi is the only white pasta he will eat out, I know crazy huh (we eat the whole wheat kind at home though) I've tried making these before with yams but in a time crunch this recipe is the best! It's super fast and easy. Even though it's made with pumpkin you really can't taste it, it tastes like normal potato gnocchi!
1 3/4 cups whole wheat flour
1 cup fresh or canned pumpkin puree
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
14 cups water
Combine 1 3/4 cups flour, pumpkin puree, 1/2 teaspoon salt, and nutmeg in a large bowl. Stir well to form a smooth dough (dough will be slightly sticky). Turn dough out onto a lightly floured surface. Shape dough into a 12 x 3-inch-long roll. Cut roll lengthwise into 6 (1/2-inch-thick) strips, and cut each strip into 12 (1-inch) pieces. Press each piece of dough with a lightly floured fork. Place gnocchi on a lightly floured baking sheet; set aside.
Bring water to boil in a large Dutch oven. Add half of gnocchi; cook 3 minutes or until done. Remove gnocchi with a slotted spoon; place in a colander. Repeat with remaining gnocchi.