A Gluten-Free Pumpkin Gnocchi (This is everything)

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

This is not something I make often but including vegetables in the gnocchi such as pumpkin, carrot or sweet potato makes it more interesting and delicious.  You can enjoy this gnocchi with many different vegetable combinations that include either gluten-free flour or nut meal. In this recipe I used a mixture of nut meal for the protein and tapioca flour to add some lightness! This dish can be a little on the filling side so you won’t need much! Pair it with a light salad for a delicious meal.

 

  1. Prepare the pumpkin, cook and puree and measure.
  2. Process the pumpkin, almond meal, tapioca, salt, bi-carb soda and chia seeds until well combined. You want a consistency that can form a ball easily and doesn’t stick too much.
  3. Store in the fridge for 30 minutes (this just makes it easier to roll).
  4. Use a clean flat surface and dust the area with a mixture of almond and tapioca flour then roll pumpkin mixture one handful at a time into long tubes that are about 1/2 inch diameter.Gnocci- Rolling
  5. You can then cut along in bite size pieces and imprint a fork into them to give a textured surface.Gnocci - cut
  6. Have a pot of boiling water and drop the gnocchi in (8-10) at a time and remove once they have floated to the top.
  7. Heat a non-stick pan to a hot heat with the coconut oil then fry gnocchi until a little crispy (this is optional but adds a great texture and flavour). Set aside on paper towel.
  8. To make the sauce: Heat olive oil at a low temperature, add the onion and garlic and slowly fry on a low heat until they are translucent. Takes about 5-10 minutes. Add the tomato sauce, stock, herbs, bay leaf, salt & pepper and simmer for another 10-15 minutes or until it thickens.
  9. Dish the gnocchi up in a bowl then drizzle the sauce on top. Serve with roasted tomatoes, green salad or steamed vegetables. For more salad ideas.
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Ingredients:

Gnocci

  • 1 cup cooked pureed pumpkin (I used about 700 g of raw pumpkin)
  • 2 cups (280 g) almond meal
  • 1 cup (140 g)  tapioca flour
  • ½ tsp salt
  • ½ tsp bi-carb soda
  • 1 tbsp chia seeds
  • Extra almond/tapioca flour for dust and rolling the gnocchi
  • Coconut oil for frying

Napolitano Sauce:

  • 1 tbsp cold-pressed olive oil
  • 1 large brown onion, chopped
  • 4 garlic cloves, crushed
  • 2 cups tomato passata (puree) or homemade tomato sauce
  • 1 cup (250 ml) vegetable stock or broth
  • 2 tsp  mixed Italian herbs (basil, thyme, rosemary) or 2 tbsp. of fresh
  • 1 bay leaf
  • Salt and pepper, to taste

Directions:

  1. Prepare the pumpkin, cook and puree and measure.
  2. Process the pumpkin, almond meal, tapioca, salt, bi-carb soda and chia seeds until well combined. You want a consistency that can form a ball easily and doesn’t stick too much.
  3. Store in the fridge for 30 minutes (this just makes it easier to roll).
  4. Use a clean flat surface and dust the area with a mixture of almond and tapioca flour then roll pumpkin mixture one handful at a time into long tubes that are about 1/2 inch diameter.
  5. You can then cut along in bite size pieces and imprint a fork into them to give a textured surface.
  6. Have a pot of boiling water and drop the gnocchi in (8-10) at a time and remove once they have floated to the top.
  7. Heat a non-stick pan to a hot heat with the coconut oil then fry gnocchi until a little crispy (this is optional but adds a great texture and flavour). Set aside on paper towel.
  8. To make the sauce: Heat olive oil at a low temperature, add the onion and garlic and slowly fry on a low heat until they are translucent. Takes about 5-10 minutes. Add the tomato sauce, stock, herbs, bay leaf, salt & pepper and simmer for another 10-15 minutes or until it thickens.
  9. Dish the gnocchi up in a bowl then drizzle the sauce on top. Serve with roasted tomatoes, green salad or steamed vegetables. For more salad ideas.

Substitutions:

  • Pumpkin – butternut squash (pumpkin), sweet potato, carrot
  • Almond meal – cashew meal, Gluten free flours or wholewheat flour
  • Tapioca flour – gluten free flour
  • Chia seeds – flaxseed meal
  • Brown onion – scallions, spring onion, leek

Prep time: 40 minutes

Cook time: 20 minutes

Total time: 1 hour

Servings: 8

  • Nutrition per serving:
  • Calories320
  • Fat18g
  • Saturated Fat2g
  • Cholesterol0mg
  • Sodium290mg
  • Carbohydrates31g
  • Fiber8g
  • Sugars7g
  • Protein 10g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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