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Food Pharmacy, Recipes

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Pumpkin Gnocchi For A Cozy Fall Dinner

A few days ago, here in the Food Pharmacy kitchen, we found ourselves multi-tasking and working like busy bees between testing new recipes, photographing and launching the new member site (we’re still working on the english site – coming soon!). And as anyone knows, multi-tasking in the end rarely saves time because, well… things like forgetting to put in all of the ingredients in a recipe happen! Such was the case for our pumpkin gnocchi, now there might have been a few sh!t’s exclaimed once we realized the mistake and a foot stomp or two but to our delighted surprise the recipe turned out fantastic nonetheless. And being the the forgotten ingredient was the eggs the recipe is now vegan friendly too! 

We know that people can go kind of pumpkin crazy this time of year but so many of the recipes are sweet treats. This one though is savory and as gloriously pumpkiny as one could wish. Don’t be put off but the slightly tedious time it takes to roll the little gnocchis’, think of it as a meditative pause from the day and put on some music that makes you feel good.  It’s also a perfect job to keep your little monkeys busy if the are jumping around and in need of something to do, not to mention cozy cooking in the kitchen together.

We served our gnocchis with sauteed onions, haricot verts and leafy greens but the pumpkin was still the star of the show. This recipe also gave us quite a few X’s on our Nutrient Hunter Compass!  

Pumpkin Gnocchi
(serves 4)

250 g / 1 ¼ cup  baked peeled squash or pumpkin (we used butternut)
250 g / 1 ¼ cup boiled peeled potatoes (russets work well)
1/2 cup rice flour + extra 
1/2  cup potato flour
1 teaspoon salt
freshly ground black pepper and white pepper
1/4 tsp grated nutmeg
1 shallot, sliced
3 garlic cloves, crushed
150 g / 1 cup of haricot verts
150 g / 1 cup of spinach
1/2 lemon
olive oil

Prepare the pumpkin by peeling and dicing and then baking on a sheet tray in the oven until soft. Prepare the potatoes by boiling until soft. Mash the potato and pumpkin in a bowl. Add the flours, salt, pepper and nutmeg. Mix to a smooth dough. Add more flour if the dough is too sticky! Roll small gnocchis and place on a cutting board that is dusted with rice flour. Cook them in boiling salted water until they float – then they are done!

Rinse the spinach and allow it to drain properly. Heat olive oil in a frying pan, saute the onion and garlic for a few minutes and then add the haricot verts. Toss in the spinach last for just a quick toss in the pan. Add salt and pepper. Pour the drained gnocchi into the pan and combine with the greens. Season additionally if needed and add a squeeze of lemon. 

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