Equipment
- stove
- Blender
Ingredients
Gnocchi Ingredients
- 1 puch palmini mash
- 1½ - 1¾ cups chickpea flour or cassava flour
- 2 tbsp tapioca flour
- 2 tbsp pumpkin puree
- 1 shallot, thinly sliced
- 4 cloves of garlic, minced
- 8-10 fresh sage leaves
- 1 cup baby spinach, chopped
- toasted pumpkin seeds, for garnish
- vegan parmesan, optional
Sauce Ingredients
- 1 cup pumpkin puree
- ⅓ cup canned full fat coconut milk
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp tomato paste
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast
- ¼ - ½ cup water, for desired thickness
Method
- Start by bringing a medium pot of generously salted water to a boil. Add the palmini mash, 1½ cups of flour, pumpkin puree and tapioca flour to a mixing bowl. Mix with a fork to create a dough. Sprinkle additional flour if the dough feels too sticky, being sure not to over mix. It should form a nice ball, and not stick to your hands too much.
- Transfer the ball of dough to a lightly floured clean workspace (I used my large Boos block: check blog for link to purchase!). Use a knife or pastry cutter to cut into 4 even sections. Take each section and use your hands to roll out into a long 1" thick log. Use the knife or pastry cutter to cut into 1" little gnocchis! Optional, but I like to use a fork to create the perfect gnocchi shape - press the gnocchi on the back of the fork gently, with your forefinger on the tines use your thumb to roll it towards your finger to create a beautiful gnocchi design. (see photos and video above). Repeat with the remaining three sections of dough.
- Working in batches, add the gnocchi to the boiling water and let boil for a minute or two. As soon as the gnocchi floats to the top, they're done! Use a slotted spoon or strainer to remove and transfer to a colander.
- Heat a large cast iron or non stick skillet over medium heat. Add a splash of vegetable broth, water, or cooking oil to coat. Add in the shallot and garlic and sauté for 3-4 minutes until tender and translucent, deglazing with water or broth as needed.
- Meanwhile, add all the ingredients for the sauce, except the water, to a blender and puree until smooth. Season to taste. Add a few of the sage leaves to the skillet with the garlic and shallot and cook until wilted slightly. Pour in the sauce and bring to a gentle simmer, adding water as needed to reach desired thickness. Stir in the spinach and cook for a minute or two until wilted. Add the gnocchi and stir to coat and heat through.
- Serve hot topped with toasted pumpkin seeds, fresh sage leaves, and vegan parmesan if desired.
Notes
My Palmini discount code is JACKIE10!
For 48 hours only (from Friday Sept 22nd) I have a special 25% off discount code that is JACKIE25
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
