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vegan pumpkin (or squash) gnocchi

May 22, 2011

15 OZ PUMPKIN/SQUASH
SALT, PEPPER, NUTMEG
2 3/4 C FLOUR
1/3 C BUTTER
6-7 CHOPPED SAGE LEAVES
1 CLOVE MINCED GARLIC

DIVIDE DOUGH INTO ROPES AND SLICE.

SALT WATER AND BOIL UNTIL THEY FLOAT.

made two batches – GF and non-GF. i added a little extra “flour” and a whole egg to the GF batch, and froze the dough for a few mins before boiling it. the non-GF dough didn’t give any problems and were delightfully gluteny and sweet. the GF folks were delighted by having homemade GF pasta. this was my first attempt at any sort of pasta and they were as easy as dumplings.

both batches turned out fantastically. i’ll definitely be making these again.

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2 comments

  1. hi sig! i can’t wait to try this recipe, it looks amazing! when you make this do you serve the gnocchi on their own or in some kind of sauce? Any recommendations?


    • i like butter or bechamel, but if you’re vegan, cashew cream sauce is awesome! soak cashews overnight and blend with a little lemon juice and a pinch of salt and something with flavor. you can go a million directions with it…

      – cashews, lemon juice, sage, and garlic

      – cashews, lemon juice, 2 dates, and “pumpkin pie spices” (cinnamon, nutmeg, allspice, mace)

      – cashews, lemon juice, and a fistful of fresh herbs (whatever you have)

      – cashews, lime juice, cilantro, and a pinch of coriander and cumin

      – cashews, a little sherry, miso, and tahini

      whatever you like with pumpkin or squash will work! don’t forget to add at least a dash of something acidic, like vinegar (wine that has gone sour is great in sauces like this) or citrus juice. let me know how they turn out! ❤



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