This was my first attempt at making gnocchi, and I can say it turned out ah-ma-zing! It is gluten and dairy free.. AKA wholefood plant-based (WFPB) (vegan)!
Three potatoes mashed without milk or butter
1 cup of roasted pumpkin
Approx. 2 cups of buckwheat flour
A little salt and pepper
Blend the potato and pumpkin and season it with salt and pepper. Put the mash into a large mixing bowl and add 2 cups of flour.
Use your hands to mix the potato and flour together and keep adding flour until the mixture comes together as a dough. Turn the dough onto a floured board and knead it gently, adding more flour as required.
Once the dough is dry enough to stop sticking to the board, cut it into four portions and gently roll each one into a long ‘snake’.
Use a sharp knife to chop the snake into short pieces and put these on a floured plate. Make the sauce before cooking the gnocchi.
Bring a large pan of water to the boil. Drop a few gnocchi pieces into the water – not too many, otherwise they may clump. They will sink, and then rise to the surface when they are cooked – this only takes a minute or two. Scoop them out when they are floating. If you need to keep them warm while you finish the cooking, toss them with a little oil to stop them from sticking together.
Pumpkin and Sage Sauce
1 cup pumpkin puree
1/2 cup coconut cream (or milk)
5 cloves garlic, minced
25 sage leaves
1/2 tablespoon olive oil
Heat oil in a pan over medium heat and lightly pan fry the sage leaves until aromatic and just starting to get darker.
Remove sage leaves and drain on towels.
To the same oil add the minced garlic and cook until fragrant, 1 minute.
Add pumpkin puree and mix with the garlic.
Add coconut cream and mix. Bring to a boil, reduce heat and simmer for a few minutes, stirring occasionally. If sauce is too thick add a bit of vegetable broth/water to thin it out a bit.
Pour the sauce over the cooked gnocchi.