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Richelle’s Sweet potato and pumpkin gnocchi (Paleo)

8/11/2014

2 Comments

 
I had a craving for some authentic, home made real Italian Mama gnocchi with tomato sauce.  A quick google on a Saturday night came up with nothing but cheap and nasty pizza and pasta in the outer eastern suburbs.  So I took matters into my own hands, and this is what I came up with!

A slightly healthier bent on the usual high carb potato gnocchi, this one is mostly pumpkin, with a bit of sweet potato and a couple of baby potatoes.  I've made both the paleo, and non-paleo version, and both are as equally delicious!  They are a bit fiddly to make, but so worth it!

Ingredients:

500g pumpkin

1 small/med sweet potato

2-4  baby potatoes (optional, don’t use for true Paleo)

1-2 cups plain flour or almond meal  (flour gives you the true gnocchi texture, but almond meal still gives you a great result, and keeps it paleo!)

Method:

Roughly chop the veggies, leaving the skin on, and boil or microwave until soft.

Roughly mash the veggies with a masher.

Now comes the fiddly bit.  Using 1/3 of the mash at a time, squish the mash through a large fine metal strainer with the back of a tablespoon.  This separates the skin and makes the mash super fine, which is key for this recipe.  Alternatively you can use a Potato Ricer if you have one, its like a large garlic press for spuds, and its super quick!

Allow your fine mash to get cold.

Once cold, add enough of your flour/almond meal and mix with a knife to form a dough like consistency – this will be 1-2 cups.  Move onto a lightly floured board, and lightly knead, and form into long thin logs.  
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Cut into small gnocchi pieces, approx 2-3cm long.  Roll with fingers into gnocchi shaped pieces.  If they are too sticky, coat with a very small amount of flour/almond meal.

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Bring a large pot of water to the boil, and add gnocchi pieces in 2-3 batches.  Keep water boiling continuously.  Gnocchi is ready when it comes to the surface, use a slotted spoon to remove from the pot.
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Serve immediately with your choice of pasta sauce.

*I put mine a casserole dish, and covered them with Richelle's Rich Red Wine Tomato Sauce (Paleo).  I stirred in a little shredded parmesan, sprinkled some extra parmesan on top, and baked it in the over at 220 degrees for 10-15 mins, until the cheese is melted.  

Not wanting to blow my own trumpet, but this meal is DIVINE!!
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2 Comments
Cate
1/2/2015 11:55:10 am

Nice job here.. best looking version I've found so far... :)

Reply
best essay websites link
3/19/2018 04:07:38 am

Baking is not just baking, we all know that there's more to that. If you see it as a passion more than anything else, maybe you should pursue it as a career because you might not know that you're good at that! By the way, Richelle's sweet potato and pumpkin Gnocchi looks really delicious. There;s no doubt that I am not the only person who was enticed by this recipe. My family and I will be having a picnic next week. I will prepare this for the whole family. I am sure they will love it!

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    Richelle is a busy adventurer who loves good home cooked delicious food.  Shane just loves eating it!

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