Pumpkin Gnocchi with Pumpkin Pesto

Tuesday, September 16, 2014 Alanna Figueira 4 Comments

I've been totally overdoing the whole pumpkin thing and I could care less. I LOVE pumpkin and September through November I feel like I can't get enough.  This recipe is so good, you'll love it even if you don't like pumpkin.  The pumpkin flavor is pretty mild, in my opinion.  

I know gnocchi seem a little intimidating, but these are super easy.  Definitely easier than making real gnocchi with potato.  You are really just going to mix all the ingredients up in a bowl and then roll out the dough and cut gnocchi. 

I don't have too many notes or substitutions, I've honestly not tried substituting flours.  I always use a lot of different flours and starches because I believe the best grain free products are created from a combination of different grain free flours and starches.  You can use fresh pumpkin or canned.  I use roasted pepitas in this recipe for the pesto, but any nut will work- walnuts, cashews, traditional pine nuts.  I like to double the pesto and use it on other things.  It's great with chicken, on pizza, on zoodles or even as a cold dip.  These are delicious, but lets be real here, there is no potato or wheat in this recipe so the end product is not a light fluffy pillow-like gnocchi, like what you may think of when you think of traditional gnocchi.  However, as an Italian gnocchi lover, I approve of these gnocchi!  Gnocchi are best fresh, but if you don't eat them all they will re-heat just fine.  Toss left over gnocchi with a little oil to keep from sticking and store in the fridge for up to a week.  

PS- this recipe is labeled under whole30 and on my whole30 pinterest board because the pesto is whole30, but the gnocchi is not!  This pesto would be great on zoodles or chicken for a whole30 meal idea. 


Pumpkin Gnocchi 

2/3 cup tapioca flour (starch)
1/3 cup almond flour
3 Tbsp coconut flour
2 Tbsp arrowroot flour (starch), plus extra for dusting 
1 tsp baking powder
1 egg + 2 yolks 
1 tsp salt
1/2 tsp nutmeg

Pumpkin Pesto

1/2 cup pepitas (shelled pumpkin seeds) 
1/2 cup fresh basil, packed
1/4 cup olive oil
1 clove garlic
1/2 tsp salt
1/2 tsp pepper

Directions (for gnocchi):

1.  Fill a medium pot with water and a pinch of salt and begin to heat to boil. 

2.  While water is heating, combine all dry ingredients in a large bowl- tapioca flour, almond flour, coconut flour, arrowroot flour, baking powder, salt and nutmeg.  Mix to combine.  Form a well in the center to dump wet ingredients in.

3.  In a small bowl, lightly beat eggs.

4.  Add pumpkin to egg and mix it in to combine. 

5.  Dump wet ingredients (egg and pumpkin) in well in flour.  Mix to form dough.  

6.  Dust your work surface with arrowroot flour.

7.  Divide dough into about 6 batches.  Roll ropes- about 3/4 inch in diameter.  Cut gnocchi pieces about 1 inch long.  Press with a fork to make gnocchi lines (optional).

8.  Drop gnocchi in boiling water in about 4 batches, about 8-10 pieces at a time.

9.  Boil for about 2-3 minutes, until gnocchi float to the top.  Use a slotted spoon to remove them from the water and set aside.  

10.  They are essentially done now, but if you want to take the extra step go ahead and pan fry them in oil or ghee to get them crispy and lighter.  I definitely recommend this!  Just fry on medium heat until golden on both sides.

Directions (for pesto):

Place all ingredients in food processor.  Process until combined into pesto texture.  Serve on warm gnocchi.  


Creamy Pumpkin and Sweet Potato Soup with Spiced Pepitas and Cranberries

Monday, September 15, 2014 Alanna Figueira 2 Comments

This is such a yummy fall soup to warm you up and I love sneaking in some nourishing bone broth.  I have a hard time drinking beef bone broth by itself, and this is a great way to get it in without tasting it at all.  Alternatively, you can use plain chicken or vegetable broth.  
The sweet potatoes or yams may be substituted with any winter squash.  I am breaking up the recipe to make it easier to follow. If your soup is too thick for your taste, feel free to add some extra broth or coconut milk to thin it out. 


For the roasted sweet potatoes:
3 cups sweet potatoes or yams, peeled 
1 tsp salt
1/2 tsp white pepper
1 tsp ground sage
1 tbsp melted ghee or olive oil

For the soup
15 oz can pumpkin purée or 1 3/4 cup fresh mashed pumpkin 
1/3 cup chopped onion
2 tbsp butter, ghee or coconut oil 
2 cups broth (chicken, bone, beef, veg)
2/3 cup full fat coconut milk or heavy cream 
2 tbsp maple syrup *omit for whole30
1-2 tsp salt
1/2 tsp white pepper
1/2 tsp pumpkin pie spice 

 For the topping
1/4 cup Pepitas (pumpkin seeds) 
1/4 cup dried cranberries
1 tbsp butter, ghee, or coconut oil
1/4-1/2 tsp cayenne pepper


1.  Roast your sweet potatoes.  
Preheat oven to 350F.  Line cookie sheet with parchment paper.
Peel and chop potatoes.  
Toss potatoes with salt, pepper, sage and ghee.
Roast for 45 minutes or until cooked. 

2.  While roasting, chop onions. 

3.  Sautée onions in the 2 tbsp butter, ghee or coconut oil.  

4.  Put onions in blender when translucent.  

5.  Add everything else to the blender- pumpkin purée, broth, coconut milk, maple syrup, salt, pepper, and pumpkin pie spice.

6.  Once potatoes are cooked, add to blender.  

7.  Blend it all up until smooth.  This may take a few minutes.  

8.  Warm soup in a pot on the stove top if necessary.   

9.  Warm all of the topping ingredients in a small pan and individually top each soup serving with spiced pepita and cranberry topping.

10.  Enjoy! 


Pumpkin Cream Cheese

Thursday, September 11, 2014 Alanna Figueira 1 Comments


1/2 cup coconut butter, soften if necessary
1/4 cup coconut cream (fat on top of coconut milk can)
2 tbsp maple syrup
2 tbsp coconut sugar
1 tbsp pumpkin pie spice
1 tsp vanilla
Dash of salt


Food process all until smooth.  Store in refrigerator.  


Nut Free Blueberry Crumb Muffin Pancakes

Monday, September 08, 2014 Alanna Figueira 3 Comments

These pancakes are thick, chewy, fluffy and nut free!  Many of you have asked for a nut free pancakes, and here it is!  I also wanted a great pancake recipe for my baby who can't yet have nuts, so this was perfect.  

Nut Free Blueberry Crumb Muffin Pancakes


3 large eggs
1/3 cup tapioca flour
1/3 cup coconut flour
1/4 cup full fat coconut milk
1 tbsp coconut sugar, maple syrup or honey
1 tsp baking powder
1 tsp vanilla
1 tsp cinnamon 
1/4 tsp salt
1/2 cup blueberries

For the crumb

1/4 cup coconut butter (not oil)
1/4 cup coconut sugar
1 tsp cinnamon
*mix it all up in a small bowl until crumble consistency.  Crumble on pancakes.


1.  Heat your skillet to medium-low.

2.  Dump eggs in the blender.

3.  Dump all pancake ingredients in the blender and blend until smooth.

3.  Let it sit for about 5 minutes, allowing the baking powder to do it's thing. 

4.  Pan fry in butter, ghee or coconut oil.  Drop blueberries in each pancake.  Makes about 9 medium sized (1-2tbsp batter per cake) pancakes. 

5.  Add crumble on top and in between pancakes.  Enjoy! 


Pumpkin Pecan Pie Bites

Tuesday, September 02, 2014 Alanna Figueira 3 Comments

I thought I'd kick off September with a delicious fall inspired pumpkin recipe.  I'm uuubsessed with fall and pumpkin everything, if you haven't noticed!  Have you tried my pumpkin spice latte or pumpkin pancakes with maple caramel sauce yet?  Here's what's going on in these bites of delish.... It's a bottom layer of vanilla cookie pie crust, middle layer of creamy pumpkin pie and top layer of pecan maple caramel.  And the whole recipe is no bake!  Just layer it all and set in the fridge for a few hours.  You can use silicone molds or mini muffin papers, you could even make this into a pie.  They will pop out of silicone molds pretty well, though I did have a couple crack at the bottoms.  I made these in cute little pumpkin molds, though it's hard to see!  Okay, here ya go!  happy September!


Bottom layer (cookie pie crust)
1/2 cup almond flour
1/4 cup butter or coconut oil, melted 
1/4 cup coconut sugar
1/2 tsp vanilla

Middle layer (pumpkin pie)
2 tbsp cashew butter
2 tbsp unsweetened full fat coconut cream (the fat on top of the can)
2 tbsp coconut sugar
1 tbsp pumpkin pie spice
1/2 tsp vanilla extract

Top layer (maple pecan caramel)
1/4 cup full fat coconut milk (just the solid fat on top of the can)
1/4 cup maple syrup
1 Tbsp butter or coconut oil
1/2 tsp vanilla
Dash of sea salt
1/4 cup pecans, crushed 


1.  Prepare the cookie pie crust bottom layer first.  In a small bowl, combine all ingredients for bottom layer.  Pour into muffin papers or silicone molds, filling 1/3 of the way.  Set aside in refrigerator to harden.

2.  Prepare pumpkin pie middle layer.  In a small bowl, combine all ingredients.  Layer the pumpkin pie filling over the hardened cookie layer, filling another 1/3 of the way. Set in the fridge.

3.  Last, prepare the maple pecan caramel top layer.  In a small saucepan, combine all ingredients.  Heat on medium heat for 5-10 minutes, at a rolling boil, stirring often, until thickened. Layer the caramel on top.

4.  Refrigerate the tray of bites for at Lear 1 hour to set and harden.  Enjoy straight from the fridge!  Must be kept refrigerated.