Pumpkin Gnocchi vegan butternut squash recipes vegan dinner recipes vegan recipes  vegan Pumpkin Gnocchi vegan dinner recipes vegan butternut squash recipes Pumpkin Gnocchi

Pumpkin Gnocchi

Pumpkin Gnocchi and me are connected by such a love-hate relationship. I love to eat them, but I hate the preparation. Nevertheless, I do it again and again because let me tell you – the effort is worth it!

I would also recommend you to make a large amount directly, because these gourd gnocchi are – even if their minimalist list of ingredients would not suggest it – so delicious that you loose all in 1 , can eat 5 sessions. And if you make the effort, you want to have something left over for the next day, right?

Ingredients

2 cups of cooked pumpkin

2-3 cups of potato flour / starch

Oil for searing

Pumpkin Gnocchi

Preparation

Cook, steam or roast your pumpkin until it is cooked. pestle or puree 2 cups of pumpkin meat and gradually add the potato flour to a tablespoon, until you have made a dough that no longer sticks. On a floured work surface, roll out a strip of dough about 1.5 cm in diameter. Cut 2 cm pieces from this dough roll and press in the gnocchi pattern with a floured fork. Boil your pumpkin gnocchi in salted water until it floats on the water surface and remove the cooked noodles from the pot with a slotted spoon. Spices & fresh herbs of your choice (for example salt, pepper & rosemary).

Heat some oil in a pan (you can now optionally add 1-2 sprigs of rosemary to the pan) and roast your pumpkin gnocchi all around until golden brown. Season the finished gnocchi at will with salt, pepper and fresh herbs.

As you can see, my recipe for vegan pumpkin gnocchi is very simple and contains no spices in the dough of the pasta. So you can spice up your gnocchi after the preparation completely at will.

Notes

Once the gnocchi have been boiled, they can be frozen in one layer and you can store them in a more space-saving way for a quick meal.

Since different types of pumpkin contain different amounts of moisture (and the nature of your chosen preparation also has an effect on it), I can not give you exact details for the potato flour, and you need to get a grip on it. I used butternut squash here.

If you do not like pumpkin, you can replace it with sweet potatoes. I’ve already done that and worked just as well.

We recommend for you:  Potato Pancakes with Applesauce

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Pumpkin Gnocchi vegan butternut squash recipes vegan dinner recipes vegan recipes  vegan Pumpkin Gnocchi vegan dinner recipes vegan butternut squash recipes Pumpkin Gnocchi

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