If you like this recipe, you’ll the rest of them. FInd them all, here.
Ingredients:
1 cup pumpkin puree
1 1/2 cups almond flour + more as needed
1/2 cup arrowroot flour + more as needed
1 large egg
1/4 tsp salt
For the sauce:
2 tbsp olive oil
4 cloves garlic
10 sage leaves
salt and pepper to taste
Instructions:
Mix all of the ingredients in a stand mixer
Let your dough sit for about a half an hour before rolling
Sanitize your countertop where you will be making the gnocchi or use a cutting board
Take portions of your dough and roll out long logs, about 1 inch in diameter
Use a knife to cut the log into 1 inch pieces
Use the back of a fork or gnocchi paddle and roll the pasta into gnocchi – see the video above
Lay the pasta out on a sheet pan overnight at room temp to dry out
When you are ready to cook the pasta, first boil water in a large pasta pot
Then, using a slotted spoon, drop 5-10 gnocchi into the water
When the gnocchi cook, they will float to the top
Use the slotted spoon to remove the gnocchi and put them off to the side on a pan or tray
You could eat your gnocchi like this, for example with pesto or marinara BUT they are better, in my opinion, if you cook them until one edge is crispy – if you want to cook them this way, move on to the next step!
In a frying pan, add olive oil, garlic, sage, salt and pepper and cook over medium heat for 1-2 minutes
Add the HALF the gnocchi and dry on one side until crispy (I froze the other half to eat at a later date)
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