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gluten free vegan pumpkin gnocchi


I saw a recipe for pumpkin gnocchi in the nytimes.com last week for Thanksgiving.  I liked the idea of it except for the eggs.  So I changed it (what else is new, right?)

Gluten Free Vegan Pumpkin Gnocchi

16 ounces pumpkin puree (NOT pie filling)

1 teaspoon salt

2 ounces potato starch

1 ounce tapioca flour

1 ounce sorghum flour

1ounce amaranth flour

1 teaspoon xanathan gum

Mix everything together.  I just start from the top of the list and work down.

I take a teaspoon of dough and roll into a ball.  I let this dry overnight.  That was not the plan.  I was only going to let them dry for a couple hours but plans changed.

Bring a large pot of water to a boil.  Drop in the gnocchi and cook until they float to the top.

I served them with a tomato vodka sauce.  The texture was absolutely fabulous.  Russell really liked them.  I should have remembered that I am not usually very found of the pumpkin or squash pasta.  Good but will probably not make again for myself.  I like my pumpkin sweeter and/or spicier.

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Reader Comments (2)

E, have you tried them with crushed sage, browned butter, sea salt and hazelnuts?

December 17, 2015 | Unregistered CommenterLorinda

L, no, I have not but I think that may be very lovely. Especially if the gnocchi were browned a bit in the butter as well.

December 28, 2015 | Registered Commenterelizabeyta

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