That Trader Joes Cauliflower Gnocchi is all the rage right now in the foodie scene, and for good reason! Whats better than a healthified version of our favorite comfort foods? This Gluten Free Pumpkin Spice Gnocchi recipe was created off the idea that we don't need to always rely on a store bought package to satisfy that urge for something as comforting as Gnocchi. And because we're officially in October aka the most Fall month there is, I figured, why not make this dish extra special and make it with a base of pumpkin puree and a little pumpkin spice.
Made with just 4 main ingredients, these little nuggets turned out exactly how you'd want any gnocchi to be. I went that step further (obviously) and fried them off in a little ghee at the end. Hell, you can even sprinkle some coconut sugar and cinnamon (or more pumpkin spice) on them and go for a sweet version.
This recipe is:
Gluten Free
Potato Free
Dairy Free
Sugar Free
Soy Free
Nut Free
Makes 30-40 pieces
What you'll need:
2 1/2 cups gluten free baking flour + 1/2 cup for rolling (I used Bobs Red Mill)
15oz can pumpkin puree
1 1/2 tsp pumpkin spice
1 egg
Pinch salt
Optional extras:
Ghee or Coconut oil for getting crispy
Coconut sugar mixed with cinnamon or pumpkin spice for a dessert version
What to do:
Pour canned pumpkin puree onto a large chopping board
Place your flour, pumpkin spice and salt onto the middle of the puree
Crack an egg on top and work the mixture together with a spatula. Towards the end, use your hands to form a ball of dough. If the mixture is too wet and sticking to your hands, add a small amount of flour until you have a workable dough.
Shape dough into a loaf and cut thick 'slices' as if you were cutting into bread.
Take each slice and roll out into a thin rope using more flour as needed to ensure it's not sticking to your surface
Using a knife, cut your gnocchi out of the rope every 1 1/2 inches. Dust each piece of gnocchi in flour and set aside on a baking sheet.
Continue until you've gone through the entire mixture.
Bring a medium saucepan of water to boil
In batches of 7 or so, place your gnocchi in the boiling water to cook. The gnocchi is done when it rises to the top (roughly 3 minutes). Using a slotted spoon, scoop the cooked gnocchi out and place on a large chopping board ensuring the gnocchi aren't touching each other, to avoid sticking.
Continue this step until you've cooked all your gnocchi. Serve with your favorite sauce or dish and enjoy!
If you're going the crispy route, add your gnocchi to a frying pan well coated in your oil of choice. Fry on each side for 3 minutes until golden brown. Remove and enjoy!
If you're going the sweet route, once the gnocchi are fried immediately coat in your coconut sugar spice mix, serve and enjoy!
** If you don't plan on eating these all at once, they're best kept frozen for later use. Put the gnocchi in the freezer while they’re still on the baking sheets and freeze until they are hard to the touch (at least one hour.) Transfer them to a large zip-top bag or several smaller bags and freeze for up to two months. Cook frozen gnocchi in boiling water in smaller batches.
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