A very tasty variant of the classic potato gnocchi are the flourless pumpkin gnocchi. On this occasion, we will use the cabbage squash to make the pasta. The peculiarity of this vegetable is that it is very tasty and fibrous, which gives a very particular characteristic of color, flavor and texture to the gnocchi.
FreeRecipes teaches you how to make this simple dish, which does not differ much in its steps from the potato gnocchi recipe. The main difference is that the puree that will be used will be pumpkin instead of potato and that this recipe uses gluten-free flours. These gluten-free squash gnocchi are so delicious that with a simple drizzle of olive oil they turn into a spectacular dish. Keep reading and discover with us How to Make Flourless Pumpkin Gnocchi.
Ingredients for making flourless pumpkin gnocchi:
How to Make Flourless Pumpkin Gnocchi:
Cut the squash or cabbage squash in half and remove the seeds with a spoon. In a baking dish place about 5 cm of water and put the pumpkin. Salt and pepper and add a splash of oil.
Bake for 1 hour at medium temperature (180 ° C). It will be ready when you stick a fork and it is not hard.
Once you take it out of the oven and it cools down, scoop the cooked pulp out of the inside of the pumpkin with a spoon until only the hard skin is left. Place the pulp in a bowl and mash until it is the consistency of a puree. Add salt, pepper, and nutmeg. Mix.
Add an egg and add it to the seasoned puree. Mix the two flours and add them to the preparation, mix everything very well.
When all the ingredients are well integrated, put the dough on a floured flat surface but do not knead it. Cover the bun with a little more gluten-free flour and cut pieces and stretch them in a cylindrical shape until reaching 1 or 2 cm thick.
Cut the dough for the pumpkin gnocchi without TACC in small chunks, the size you want to give your gnocchi. Each piece has to be well floured so that it does not stick.
To give it the typical shape you can use a ñoquera, but if you don’t have it you can do it with a fork or any kitchen element that allows you to shape it. You must support every gnocchi exerting pressure on the ñoquera or fork, and rolling it so that it curls.
Boil plenty of water with a little salt in a pot. Next, add the gluten-free pumpkin gnocchi. Once they start to float, let them cook for 2 minutes and remove them with a slotted spoon. They will be ready to serve and accompany with any sauce that you like or with oil.
If you liked the recipe for Flourless pumpkin gnocchi, we suggest you enter our category of Gnocchi Recipes.
Flourless Pumpkin Gnocchi – Suggestions and Other Recipes
The pumpkin gnocchi are, in themselves, very tasty because of the flavor of the cabutia squash. However, if you wish, you can accompany them with sauces that are very good, like this delicious gluten-free bechamel sauce or this unmissable parsley pesto. Likewise, you can also accompany it with dried tomatoes and minced chicken, it is incredible!