vegan| grain-free | gluten-free | paleo
Recipe by: Johanna from www.glutenfreierezeptwelt.de
Gluten-free pumpkin gnocchi with only 4 ingredients
Serves 4
- Hokkaido pumpkin (approx. 1 kg)
- 170 g Ruut cassava flour
- 80 g potato starch
- 10 g salt
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
Shaping and cooking gluten-free pumpkin gnocchi
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- Bake the whole pumpkin in the oven at 200 °C (top and bottom heat) for approx. 45 minutes. Leave to cool. You can easily do this the day before.
- Cut the cooled pumpkin in half, remove the seeds and scrape out the flesh with a spoon.
- Knead 380 g of the pumpkin purée with the remaining ingredients into a smooth dough and shape it into a ball.
- Bring a pot of salted water to the boil. Meanwhile, use scissors to snip small pieces off the dough and put them in a bowl. Add the gnocchi to the boiling water in batches. After approx. 1 minute, loosen them from the bottom of the pot, and after another minute lift them out with a slotted spoon and place them in a sieve so that the remaining water can drain off. Now add the next batch of gnocchi to the salted water and continue in the same way. Be careful, as the water splashes!
- If you like, melt some butter, add a few sage leaves and drizzle it over the gnocchi. Add a few cherry tomatoes and some freshly ground pepper. A vegetable sauce also tastes wonderful, or you can briefly fry the gnocchi in a pan.
TIP:
You can also cut the gnocchi directly into the boiling water, but you need to be very careful, as the water splashes and you could burn yourself. Here too, don't add them all at once, otherwise they will stick together. Cook them in at least 4 batches.
