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!
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!)
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.
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.
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.
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.
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!!
*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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