Go Back
Email Link
Print
Recipe Image
Instruction Images
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
Add to Collection
Go to Collections
No ratings yet
Pumpkin Gnocchi Recipe
Delicious homemade gnocchi that is perfect for autumn or winter.
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Course:
Main Course
Cuisine:
Italian
Servings:
8
servings
Calories:
302
kcal
Equipment
1 large pasta pot
Ingredients
15
oz.
canned pumpkin pureé
(not pumpkin pie filling)
1½
cups
chickpea flour
1
cup
arrowroot powder
2
cups
oat flour
(+ extra as needed)
2
large
eggs
½
tsp.
salt
½
tsp.
ground black pepper
¼
tsp.
ground nutmeg
(or more if you like a stronger flavor)
Instructions
To a large mixing bowl, add the pumpkin pureé.
To the bowl, add all the flour.
Then add the eggs and spices.
Mix with a wooden spoon until the spoon no longer works. Then knead with your hands.
Let the dough rest for 5 minutes.
Flour a work surface with a bit of oat flour. Don't be skimpy.
Roll out a piece of dough into a ½-inch thick cord.
Cut into ½-inch long pieces.
If you wish to shape it, roll each piece down the back side of a fork.
If not, you can simply cook them after cutting.
Set a large pot of water to boil, and be sure to generously salt it.
Put the raw gnocchi into the boiling water.
When they start to float to the top, skim them out of the pot as they rise. Only remove the floating gnocchi.
They will eventually all come to the top.
Coat in your favorite sauce or in melted butter.
Video
Nutrition
Serving:
1
serving
|
Calories:
302
kcal
|
Carbohydrates:
51
g
|
Protein:
12
g
|
Fat:
6
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
47
mg
|
Sodium:
186
mg
|
Potassium:
432
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
8350
IU
|
Vitamin C:
2
mg
|
Calcium:
55
mg
|
Iron:
3
mg