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!

Pumpkin 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.

sliced up and ready to be shaped

all ready to go into the water

6 chews:

yum - those do sound good!

Mo said...

Hi, Steph! I was browsing your site a while ago and wrote down a few recipes to try that sounded delicious, and one of them was your pumpkin gnocchi (I say it like you do, by the way). I had nothing for lunch today but had some leftover canned pumpkin and I'd just bought a new bag of King Arthur whole wheat flour... pumpkin gnocchi it was.

I'm horrible at estimating things like inches and stuff, so I no doubt fudged that up but I ended up with somewhat equal-sized pieces of gnocchi and it was an absolute breeze. I didn't measure the nutmeg, I just grated some in so I probably used a little bit less than a 1/4 teaspoon but oh well. ;)

This stuff is delicious. I have to say that I can sort of taste the pumpkin and it doesn't taste like potato gnocchi to me but it's still great. I used some of the cooking water and chicken broth and made a spinach-pea pesto as the sauce, which could have been better but it was very impromptu. =P

I think that if a tiny bit of sugar, maple syrup, Splenda, agave, whathaveyou was added to the dough, with more spice, and then served as a dessert with perhaps real maple syrup, whipped cream, whatever, it would be fantastic and very healthy. =)
Keep up the good work; I really appreciate and enjoy it.

stephchows said...

Mo- I'm so excited you liked them! And seriously GREAT idea for making them a little sweet and into a dessert!!! I love the idea!!!

Paula said...

This recipe sounds delicious! I can't wait to try it. I have a garden and grew some of my mother's "Mexican pumpkins" in it. Little did I know they they would be HUGE and delicious but there are only so many pumpkin pies I can make!

Thanks for your post!

Mo said...

Hi, Steph! I was browsing your site a while ago and wrote down a few recipes to try that sounded delicious, and one of them was your pumpkin gnocchi (I say it like you do, by the way). I had nothing for lunch today but had some leftover canned pumpkin and I'd just bought a new bag of King Arthur whole wheat flour... pumpkin gnocchi it was.

I'm horrible at estimating things like inches and stuff, so I no doubt fudged that up but I ended up with somewhat equal-sized pieces of gnocchi and it was an absolute breeze. I didn't measure the nutmeg, I just grated some in so I probably used a little bit less than a 1/4 teaspoon but oh well. ;)

This stuff is delicious. I have to say that I can sort of taste the pumpkin and it doesn't taste like potato gnocchi to me but it's still great. I used some of the cooking water and chicken broth and made a spinach-pea pesto as the sauce, which could have been better but it was very impromptu. =P

I think that if a tiny bit of sugar, maple syrup, Splenda, agave, whathaveyou was added to the dough, with more spice, and then served as a dessert with perhaps real maple syrup, whipped cream, whatever, it would be fantastic and very healthy. =)
Keep up the good work; I really appreciate and enjoy it.

Mo said...

Hi, Steph! I was browsing your site a while ago and wrote down a few recipes to try that sounded delicious, and one of them was your pumpkin gnocchi (I say it like you do, by the way). I had nothing for lunch today but had some leftover canned pumpkin and I'd just bought a new bag of King Arthur whole wheat flour... pumpkin gnocchi it was.

I'm horrible at estimating things like inches and stuff, so I no doubt fudged that up but I ended up with somewhat equal-sized pieces of gnocchi and it was an absolute breeze. I didn't measure the nutmeg, I just grated some in so I probably used a little bit less than a 1/4 teaspoon but oh well. ;)

This stuff is delicious. I have to say that I can sort of taste the pumpkin and it doesn't taste like potato gnocchi to me but it's still great. I used some of the cooking water and chicken broth and made a spinach-pea pesto as the sauce, which could have been better but it was very impromptu. =P

I think that if a tiny bit of sugar, maple syrup, Splenda, agave, whathaveyou was added to the dough, with more spice, and then served as a dessert with perhaps real maple syrup, whipped cream, whatever, it would be fantastic and very healthy. =)
Keep up the good work; I really appreciate and enjoy it.

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