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.
- 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
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.