Gluten-Free Pumpkin Gnocchi

Frank Giglio of Three Lily Farm is one of the most insanely talented chefs I’ve ever met. I was honored to spend a week at their oasis in rural Maine while we photographed their cookbook, “The Butter Book.” Needless to say, the best perk of that job was constantly hovering over every dish that Frank put together. He’s astounding and his food is, shall we say, “like buttah!”

Myself and the Giglio’s have used butter as a transitional food away from veganism. Grass-fed butter is rich in cholesterol, saturated fat, vitamin K2, and CLA– all things that tend to be lacking in a vegan diet. Cholesterol and saturated fat have long been demonized by the voice of the media, but this misinformation has since been debunked. If you want more info on the sanctity of butter, check out our cultured butter recipe.  

NOTE: Only make this gnocchi if you want to dream on pumpkin clouds of pillowy gluten-free magic. It’s that good.

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| INGREDIENTS |

1 pound mixed Autumn Vegetables (squash, sweet potato, carrot, and potato)

2 Egg Yolks

¾ cup Buckwheat Flour

¼ cup Arrowroot Flour

Black Pepper

1 tablespoon Sea Salt

½ teaspoon freshly ground Nutmeg

1 stick Butter

6-8 Sage Leaves

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| ASSEMBLY |

1 | Peel and chop the autumn vegetables of choice. Add to a pot with a ½ inch of water. Cover and boil until just cooked through, being mindful not to overcook. Drain the vegetables really well (the drier the veggies the better.) Let them cool to room temperature. Use a hand masher and mash the cooked vegetables until smooth and with as little chunks as possible. Add the eggs one by one, mixing to combine.  

2 | Combine the dry ingredients, then incorporate them into the vegetable egg mixture. Gently knead the dough for a few moments then cover with a moist towel and let stand for 30 minutes.  

3 | Using arrowroot to dust your work surface, cut the dough into 4 equal sized pieces and roll out into ½ – ¾ inch thick rounds. Cut 1 inch portions, then move over to an arrowroot dusted sheet pan. Repeat until all the dough is portioned. Keep in the fridge until ready to cook.  

4 | Bring a large pot of salted water to a boil. Add a few cups of the gnocchi to the water and cook until the gnocchi floats to the top.  

5 | While the gnocchi cooks, melt a quarter cup of butter in a large skillet over medium on high heat. Add a few sage leaves and cook until golden brown. Once the gnocchi floats, carefully remove the water and add to the buttered pan. Sauté, stirring gently. Incorporate all the ingredients, then season with sea salt and black pepper. Serve with a good portion of grated Romano.

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One response to Gluten-Free Pumpkin Gnocchi

Sounds delicious! I am definitely trying this recipe. Thanks for sharing a great gluten-free option.

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