Pumpkin Gnocchi with Pumpkin Pesto
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.
1/2 cup pumpkin purée
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
1/2 cup pepitas (shelled pumpkin seeds)
1/2 cup fresh basil, packed
1/4 cup olive oil
1/4 cup pumpkin purée
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.