It's pumpkin season! This gluten free pumpkin gnocchi is a perfect dish both for dinner party or family dinner. Made with only three ingredients that create chewy, doughy delicious gnocchi! Enjoy this gluten free pumpkin gnocchi with your favorite sauce, in a salad salad or simply by tossing olive oil. It is not only gluten free but also egg free and vegan and great for those who want to avoid these items.
350gkabocha pumpkin (or 12 oz), skin removedcut into 4-5 cm (2 inch) cubes
115ggluten free all purpose flour (4oz) Make sure it contains starch, *1 see recipe note below
I blended mine with 80g brown rice flour and 35g potato starch
pinchsea salt
Instructions
Cook cubed pumpkin in boiling water for about 15-20 minutes or until it gets tender and easily poked through with skewer.
Drain the water, and move into a bowl.Add pinch of salt, mash cooked pumpkin with a masher.
Add in about 4/5 of gluten free flour to the pumpkin mash and combine them well until the flour gets blended evenly to uniform a dough.Depending on the moisture in pumpkin you may need more or less flour.If it is still too soft, add remaining flour and blend to see if you get right firmness. If it is still too soft add in one tbsp of flour at a time to get the right texture that is easy to work with.
Scoop out 1/2~3/4 table spoon of gnocchi dough and form each ball into a smooth, slightly flat oval shape. You may want to coat your hand with olive oil to prevent the balls getting broken.Then press each ball with a back of fork to create the ridges. Add this point, you can freeze your gnocchi if you choose to stock for later use. (Read recipe note below *2)
Boiling gnocchi;In larger pot, bring water to boil, add salt. Lower heat and gently drop each ball in simmering water and cook until the balls float on the top of water. Remove gnocchi with a slotted spoon and drain.
Serve gnocchi with your favorite sauce and enjoy!
Notes
*1) You can use your favorite gluten free all purpose flour. I recommend Bob's Red Mill Gluten Free Baking Flour or Pamela's Gluten Free All Purpose Flour Blend*2) To freeze gnocchi;Place each gnocchi without touching each other on tray or flat plate that is covered with cling wrap or parchment paper (these will help keep the gnocchi getting stuck). Put them in freezer for about an hour or until the surface of gnocchi hardens. This step is very important to avoid each gnocchi stuck each other. Put them into freezer pack and are ready to be stock in freezer.