Pumpkin Gnocchi Recipe

Fresh pasta can be easy and nutritious! And even the kids can help with this one, rolling out dough “snakes”, cutting the dough into pieces and rolling the pieces over a fork to give the ridges. With all hands on deck and a little pre-prep, this can be a quick and delicious weekday dinner.

Ingredients

1 (15oz) can pumpkin purée (not pumpkin pie filling)
1 - 1½ cup all-purpose gluten-free flour
1 tsp fresh or dried thyme
¼ tsp cinnamon
¼ tsp salt

Preparation

First, strain the can of pumpkin in a fine mesh strainer. This is best done overnight but can be done up to an hour ahead.
Once strained, add pumpkin to a large bowl, along with ½ the flour, thyme, cinnamon and salt. You don’t want to the dough to be sticky, so add additional flour as needed and knead into a soft, round ball on lightly floured surface.
Cut dough ball into quarters and then roll each quarter into long snakes, about ½ inch thick.
Using a knife or pastry cutter, cut snakes into ½-1 in pieces.
Lightly roll the pieces in flour. Leave smooth or roll the gnocchi pieces over a fork to make the ridges.
In small batches, drop gnocchi into boiling, salted water until they float to the surface, about 2-3 minutes.
Strain and toss into pan with your favorite sauce, or drop into hot pan with some vegan butter and fresh sage leaves until lightly crispy.
Serve immediately.