Serves 2-4 people
ingredients:
For the gnocchi:
1 C canned or fresh pumpkin puree
½ C tapioca starch
½ C sorghum flour, finely milled
½ C white rice flour, finely milled
½ t xanthan or guar gum
1 t fine sea salt
1 generous pinch nutmeg (optional)
Extra rice flour for dusting
To finish the gnocchi:
2 T soy-free buttery spread or butter
Fresh sage leaves or ½ t dried sage
1 t Enjoy Life Crunchy Sugar Cookie crumbs
Salt to taste
Parmigiano-Reggiano cheese, if tolerated
directions:
Fill a large pot with water and bring it to a boil on the stove.
In a mixer, combine all of the ingredients for the gnocchi. Mix until smooth, scraping down the bowl as needed. Allow to sit for five minutes.
Dust a flat surface with a little bit of rice flour. Take a handful of dough and roll out into a coil, about 1/2” to ¾” in diameter. With a knife cut into pieces about ½” thick. Set aside, or, if ambitious, use a fork to shape the gnocchi by rolling each piece across the fork to create the indents found in classic gnocchi. Repeat until all dough is used.
When ready to cook, drop all the gnocchi into the rapidly boiling water, stirring to prevent sticking to the bottom of the pan. After a minute or two the gnocchi will rise. Once all have risen, cook for 1-2 more minutes and drain.
Meanwhile, set a large non-stick skillet over medium heat. Once hot, add buttery spread to pan (if using butter, do the same but cook butter until it browns a bit). Stir in sage and cookie crumbs. Toss in gnocchi and coat each side with a little bit of the buttery spread. Add more spread if there is not enough to coat each piece. Without moving the pan, allow each piece to cook until slightly browned, about 2-4 minutes depending on the heat of your stove.
Serve immediately. Garnish with cheese if tolerated.
WOW! I haven’t had gnocchi in years because I cannot eat gluten and have yet to find a gluten free dairy packaged one. This recipe is gluten free!! I can’t wait to try it!!! Possibly for dinner tonight
I have been gluten-free, sugar-free, dairy-free, cchooloate and coffee-free for almost a year. Feel great, lost 25# and don’t miss any of the above. However, one thing I’ve noticed w/most gluten-free recipes is that they have quite a bit of sugar in the recipes. If I have to use sugar, I’ll substitute palm (coconut) sugar or agave in some cases. They have a low glycemic index, but are not as sweet. Once your tastebuds get used to less sugar, it’s fine, but sugar adds weight and contributes to many illnesses as disease can only thrive in an acidic environment which sugar provides. So I’d like to see less sugar used in recipes or conversions made available for those of us who are hypo-glycemic, diabetic, etc. Thanks! Mary
Thank you, thank you, thank you!! I love gnocchi and have missed it since going gluten, dairy, corn and potato free. I will definitely be making these for dinner…this week, if not tomorrow!
I must be the only Aussie who doesn’t own a grill. And my kitchen gets super hot on real semumr days too (we only have a few of those in semumr in the Bay Area). Grilled gnocchi: Never would have thought of that. Might just have to try it.
Have to try these, too … love gnocchi, since my daughter is gluten-free i assumed it was something i wasn’t going to have too often … thank you !
This recipe sounds wonderful! I cant wait to try it. I crave pumpkin in the fall, but most recipes are for desserts. Thank you so much!