Pumpkin Gnocchi

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  • 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


  • 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)
  • Plate the gnocchi and enjoy!  

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