Whole Wheat Pumpkin Gnocchi
Whole wheat pumpkin gnocchi is a really easy recipe to make at home! You can experiment with the ratio of white flour to wheat flour to get the perfect flavor and texture that you like the most.
Equipment
- pastry scraper
Ingredients
For the pumpkin gnocchi:
- 1 cup unbleached all purpose flour
- 1 ½-2 cups whole wheat flour
- 1 teaspoon pink sea salt
- 1 ½ cup pumpkin puree
- 2 lg eggs
- ¼ cup parmesan cheese, grated optional
For the sage sauce:
- 2 tablespoon avocado oil
- handful fresh sage leaves
- ¼ cup chopped almonds
Instructions
For the pumpkin gnocchi:
- Combine your 1 cup all purpose flour, 1 ½ cup whole wheat flour (I always start with less flour and then add more in as I go), and 1 teaspoon salt on a clean dry counter top.
- Form a well in the center of the dry ingredients and add 1 ½ cup pumpkin puree.
- Form a well in the center of the pumpkin and add 2 eggs and the optional ¼ cup of parmesan cheese.
- Use your pastry scraper to combine the ingredients together.Use your hands to knead your dough into a ball as the ingredients all start to come together.Add more flour as necessary if your dough feels sticky.
- Divide your ball of dough into 4 equal parts.
- Roll each piece of dough into a long skinny rope.
- Cut the dough into pieces.
- Cook in boiling water until they float to the surface (~5 minutes boiling).
For the sage sauce:
- In a pan, heat the 2 tablespoons of avocado oil over medium heat.Add the fresh sage leaves and ¼ cup chopped almonds, cook them until they are all golden brown. TIP: cook the gnocchi at the same time as the sage and almonds to get it nice and crispy on the outside!Enjoy with your fresh gnocchi!
Notes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition info on this recipe includes the sage sauce.
Nutrition
Serving: 1servingCalories: 253kcalCarbohydrates: 40gProtein: 8.5gFat: 6gFiber: 4g
Tried this recipe?Let us know how it was!