Pumpkin & Sweet Potato Gnocchi
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Today I’m sharing a very special recipe that is so delicious you have to make it as soon as possible! These pumpkin & sweet potato gnocchi turned out incredible that I couldn’t stop eating them for another 3 days! I’ve never done gnocchi in my life because I always thought they are complicated to prepare but I mixed and matched some recipes and found an easy and quick way to make these delicious and healthy gnocchi that are vegan and histamine-free. They are so good I love to combine these pumpkin & sweet potato gnocchi with my pepper sauce! I usually cook meals that are very simple but even though this recipe requires some extra steps its still very easy to make and so worth it! This recipe is dreamy and a healthy way to eat gnocchi!
INGREDIENTS
Method:
There are several ways to cook the sweet potato and the pumpkin. Cut the sweet potato and pumpkin into medium size pieces and steam them in a steamer or place them into the oven on 200 ˚ for about 30 minutes. You need to take the skin off the sweet potato, which you can do with a grater before cooking or just peel it off when soft. Let the cooked vegetables cool off a little once they are cooked.
Place the sweet potato and pumpkin into a bowl and mash everything until smooth. Add the flour, nutmeg and salt and mix well. The mixture should form into a nice dough you should be able to toll a ball with it. Add flour if the mixture is too wet.
3. Sprinkle a generous amount of flour on a flat surface Divide the gnocchi into 4 equal pieces and roll one out to a long sausage. Cut into bite size pieces and arrange them on a lined tray so they don’t touch and cover them with a kitchen towel. Repeat until all the dough is made into single gnocchi.
4. Put them into the fridge for 20 minutes before cooking to firm them up a little. You can also keep the gnocchi this way in the fridge for 2 days.
5. Use a wide non-stick pan and cook water to boil. Carefully drop the gnocchi into the hot water for about 4 minutes. They will rise to the top when they are done. Work in 3 to 4 batches so you have a single layer of gnocchi. Use a slotted spoon to scoop them out and return them to the lined tray.
Would it be al right to use other flour? (a gluten free one)
Hi Mag,
Yes, the recipe also works with a gluten free flour mixture of coconut flour, rice flour and corn starch.
xx