I had every intention of posting this recipe yesterday…but I’d forgotten to actually put the post together!
Luckily enough if you do fancy whipping it up as a last minute Thanksgiving option I live on the other side of the world so I’m a few hours ahead on the cooking time; that is unless you’re like my mum on Christmas morning who gets up at the crack of dawn to put the Turkey on!
This gnocchi is so incredibly easy to put together; save some pumpkin puree if you’re whipping open a can to make pie or simple reserve some of your roasted pumpkin from dinner and blend it to a puree in the morning for a Black Friday gnocchi feast!
It would be amazing with a dollop of cranberry sauce if you have any at hand!
I did reserve a little after having made it and it most definitely is best when fresh.
Simply boiled for a few minutes until they rise in the water and if you fancy it tossed in the pan to make them crisp and golden (highly recommended!) they’re quite the alternative treat!
An appetiser, side dish or veggie (gluten free and vegan) main option…
If thyme isn’t your thing rosemary or sage would work beautifully in the mix.
Toasted crumbled pecans over the top for an added bit of crunch!
What’s your favourite flavour/type of gnocchi?
Happy Thanksgiving folks! Hope everyone’s having an awesome day!
Prep Time: 10 minutes
Cook Time: 10 minutes
Keywords: saute boil entree side gluten-free grain free vegan vegetarian sugar-free soy-free chickpea flour pumpkin puree pumpkin thyme
Ingredients (Serves 2)
- 200g (2/3 cup) pumpkin, sweet potato or butternut squash puree
- 120g (1 cup) chickpea flour
- 1 tbsp (10g) ground flaxseed
- 1/8 – 1/6 tsp sea salt + a pinch or two of black pepper
- 1 tbsp thyme leaves (finely chopped sage would also be great!)
- 1-2 tbsp toasted roughly chopped pecan nuts
- Chili flakes to garnish (optional)
- 1 tsp coconut oil melted (if frying!)
Mix together pumpkin or vegetable puree of choice from above with chickpea flour, salt, pepper, and thyme until you have a smooth dough. Add in ground flax seed and set to one side for 5 minutes.
Form a large ball, cut in half or quarters and roll in to lengths. Slice in to desired size gnocchi.
Bring a pot of water to the boil. Cook the gnocchi in two batches. It’s done when it floats to the top. Remove with a slotted spoon.
Once all the gnocchi have been cooked (you can serve as is or with your favourite tomato sauce!), place in a large non stick pan with the melted coconut oil and allow to cook for a couple of minutes on each side to crisp up and get a little bronzed.
Serve with a sprinkle of toasted pecans and chili flakes if desired.