vegan | grain-free | gluten-free | paleo
Recipe by: Johanna from www.glutenfreierezeptwelt.de
Ingredients: for 4 people
- Hokkaido pumpkin (approx. 1 kg)
- 170 g Ruut cassava flour
- 80 g potato starch
- 10 g salt
PREPARATION:
Tip :) Only use kitchen scales for our recipes and for weighing the flour.
- Bake the pumpkin in one piece in the oven at 200°C, top and bottom heat, for approx. 45 minutes. Leave to cool. You can also do this the day before.
- Cut the cooled pumpkin in half, remove the seeds, and scoop out the pumpkin flesh with a spoon.
- Knead 380 g of the pumpkin purée with the remaining ingredients to form a smooth dough and shape into a ball.
- Bring a pot of salted water to the boil. Meanwhile, cut small corners off the dough with scissors and place them in a bowl. Add the individual gnocchi in portions to the boiling water. After about 1 minute, remove them from the bottom and after another minute, remove them with a slotted spoon and place them in a sieve so that the remaining water can drain off. Now add the next portion of gnocchi to the salted water and continue. Be careful, as the water will splash!
- If you like, you can now melt some butter, add a few sage leaves and then drizzle over the gnocchi. Add a few cherry tomatoes and fresh pepper. A vegetable sauce also tastes wonderful, or you could fry them briefly in a pan.
TIP:
You can also cut the gnocchi directly into the boiling water, but you must be very careful as the water will splash and you could burn yourself. Again, don't add them all at once, otherwise they will stick together. Cook them in at least 4 portions.
