Equipment
- stove
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 garlic cloves, minced
- 8-10 fresh sage leaves
- 1 cup baby spinach, chopped
- toasted pumpkin seeds, for garnish
- dairy free 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!
Nutrition
Serving 1servingCalories 147kcalCarbohydrates 20gProtein 7gFat 5gSaturated Fat 3gPolyunsaturated Fat 0.4gMonounsaturated Fat 0.3gSodium 533mgPotassium 384mgFiber 5gSugar 4gVitamin A 7812IUVitamin C 6mgCalcium 33mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
