T&G’s Dreamy Gnocchi
So, I’m pretty damn proud of this recipe. The texture is soft on the inside but with a crunch on the outside that really gets me every time! As someone that moved away from potatoes for a while, I decided to use the pizza recipe as a guide for this delicious gnocchi, and its safe to say that everyone who’s tried it, loves it.
Pumpkin is a great source of potassium and rich in beta-carotene a powerful antioxidant beneficial for eye health and immunity. This recipe is nourishing for the body and equally delicious.
T&G’s Dreamy Gnocchi
(Vegetarian, Candida and Low-FODMAP friendly options)
INGREDIENTS - GNOCCHI
1 cup of mashed roasted pumpkin
1 egg
2 cups glutinous rice flour
1 tablespoon olive oil
¼ teaspoon salt
It is important to use glutinous rice flour for this recipe as its essential to the texture of the gnocchi.
INGREDIENTS - SAUCE
Passata
Zucchini (optional)
Garlic
Basil
Olive oil
I cheat with the sauce. I buy organic passata, add peeled and deseeded finely chopped zucchini, finely chopped fresh garlic and fresh basil. Add a little olive oil and let it simmer on low for an hour or so until flavours have infused, and zucchini has softened.
RECIPE
Chop pumpkin into medium chunks drizzled with olive oil, roast on a medium heat until soft not charred.
Take the pumpkin out the oven and add into a large mixing bowl.
Mash the pumpkin in the mixing bowl until smooth, put aside.
Add 1 cup of the mashed pumpkin and egg along with olive oil and salt until all combined.
Add glutinous rice flour slowly using your intuition when you have used enough, we usually use just under 2 cups, stirring with a spoon until the dough it less sticky and can be kneaded by hand, it should be a soft, dense dough like consistency.
Add water to a large saucepan with salt until boiling.
Cup off one small 50 cent piece, roll into a ball and add to the water it will float to the top when cooked it should take no longer than a minute.
Take it out and try it, if its chewy, sweet and soft you nailed it.
Roll the dough out into long thick tubes about 3cm’s or so wide.
Cut the Gnocchi to your preferred size and use the back of a fork to indent each piece. (see images)
Add the gnocchi to fresh boiling water until it floats to the top and take it out.
The gnocchi is now fine to eat but for ultimate taste, heat up a nonstick pan to a hot heat, add olive oil and pan fry the gnocchi (not all at once or they stick together) just until softly golden brown on each side.
Try one, if its deliciously soft and sweet in the middle with a crunch on the outside, you nailed it.
Cover with pasta sauce, fresh basil, cheese of choice, goats cheese complements wonderfully.
CANDIDA FRIENDLY
In small servings.
LOW-FODMAP OPTION
Switch garlic for garlic oil in the pasta sauce.
Keep in mind that the jury is out on pumpkin and small amounts are advised because of its starch content.
With love,
