Vegan-Friendly and Gluten-Free
Pumpkin (or Butternut Squash) – roasted and mashed
Gluten-Free Plain White Flour
Pinch of grated Nutmeg
Butter (or dairy-free spread)
Cherry or Baby Plum Tomatoes
To make the gnocchi: use equal parts, by volume, pumpkin/squash mash to gluten-free plain flour (say 1:1 cup measure). Mix well until a dough forms adding seasoning and a pinch of nutmeg. Bring a large pan of water to the boil. Form the dough into gnocchi pieces by hand and cook in batches in the boiling water for a few minutes until they rise to the surface. Drain and set aside.
For one portion: fry a tablespoon of butter or spread over a medium heat. Add several sage leaves, around a dozen gnocchi alongside six or seven halved tomatoes. Add two tablespoons of water to the pan and agitate the pan over the heat until a sauce emulsifies (this will take a few minutes). For a thicker sauce add a pinch of gluten-free flour to the pan (the starches in the flour will emulsify the oil and water to give a sauce). Serve with cracked black pepper and finely grated parmesan if desired.
*Boiled gnocchi can be stored in the refrigerator for up to 4 days.
Recipe courtesy of Andrea Piccard (Mello Mello).