My lab. And another gnocchi recipe! 🐶 🥟🥟🥟
This is one of my favorite fall/winter recipes- when pumpkins abound and a big plate of pasta is exactly what the heart (and belly) desires.
pumpkin gnocchi to be exact.
Here's the healthy recipe :
For 5-6 servings you will need:
2 cups pumpkin purée (roasted and blended pumpkin)
1 cup all purpose gf flour
1/2 cup almond flour
1/2 cup coconut flour
2 tbsp chickpea flour (and more for rolling and dusting)
1/2 tsp Himalayan salt
Extra virgin olive oil
White pepper ground
Ti serve with:
Baby #spinach leaves, a little more olive oil, and if so desired, nutritional yeast.
Mix the gnocchi ingredients together. Roll out into 1/inch thick strips, cut with a knife and press the tongs of a fork into the top. Drop the gnocchi into boiling water and take out with a slotted spoon as soon as they start to float. Heat olive oil in a pan and toss in the cooked gnocchi. Brown on each side and season with salt, pepper and garlic powder. At the last minute, toss in some baby spinach leaves and nutritional yeast. Drizzle some olive oil and serve.