pumpkin gnocchi

Pumpkin Gnocchi

Not your ordinary gnocchi! Made with love, pumpkin and oat flour and crispy baked in the pan, this pumpkin gnocchi is one you’ve never tried before!

What do you need?

For 2 to 3 people

  • 1,5 cup of pumpkin (puree)
  • 1 cup of oat flour
  • 1 (flax) egg
  • 1 tbsp italian herbs
  • 1 tbsp paprika powder
  • 200 gram coleslaw mix
  • pomegranate seeds
  • 1 tbsp tahini
  • 1 tbsp mustard
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • water
pumpkin gnocchi 2

How do you make the pumpkin gnocchi?

  • Roast the pumpkin for 40 minutes at 180 degrees if you don’t have pumpkin puree yet.
  • Pulse the oats to flour in a blender
  • Mix the oats with the pumpkin, (flax) egg, italian herbs and paprika powder.
  • Roll the dough in a big sausage and cut into little gnocchi pieces.
  • Place the gnocchi in a pan with boiling water and boil for 2 to 4 minutes
  • For crunchy gnocchi you can then bake the gnochhi in a pan with some coconut oil until golden brown.
  • Make the tahini sauce by combining the tahini, mustard, honey, lemon juice and cumin. Add water until you’ve reached the right consistency for you
  • Divide the coleslaw salad over the plates, top with pomegranate seeds, the tahini sauce and the pumpkin gnocchi.

I looooove the idea of gnocchi and I always enjoy eating it when I am out (especially in Italy and Eastern Europe. Yum!) This version is a bit different as it doesn’t even include any form of potato. I have made a sweet potato gnocchi before but that actually failed gigantically that I haven’t made the effort to make a new version at all haha. I think it was because I didn’t put any flour in it as I was eating paleo at the time. This time it worked out fine and I used a combination of pumpkin and oat flour to make the gnocchi. Normally you cook the gnocchi just like pasta, but I thought it would actually be really tasty to bake the gnocchi as well. As I used oat flour, this turned out to be really crispy and beyond yummy!

pumpkin gnocchi 3

If you haven’t got the pumpkin puree already, then you want to put your pumpkin in the oven to roast for about 40 minutes at 180 degrees or until softened. And if you just have oats like me, then you can easily make oat flour out of this by simply putting the oats into a blender. When you got these two babies ready, you can combine them into a bowl and add the italian herbs, paprika powder and egg. If vegan, you can also use a flax egg by using 1 tbsp of flax seeds with 3 tbsp of water and let that sit for a little while.

Mix everything well until you got a proper dough. Then roll the dough into the shape of a big sausage so that you can cut them into gnocchi pieces. Bring a pan with water to boil and then boil the gnocchi pieces for 2 to 4 minutes. You will know when they are ready when they float. If you want to go for the crispy version like me, then put the gnocchi in a cif and transfer them into a pan with some coconut oil until they are baked light brown and crispy.

Meanwhile you can make the tahini sauce. You can do this easily by grabbing a small bowl and add in the tahini, lemon juice, mustard, honey (or maple syrup if vegan) and cumin. You can add as much water as you like in small portions until you have reach the consistency of your dressing. Divide the coleslaw across the plates and decorate with the tahini dressing and pomegranate seeds. Obivously, you will have the pumpkin gnocchi as a lovely side.



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