Sprouted Fig (The Smoothie Lover)
October 26, 2014
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Super delicious gluten free gnocchi. Lower in carbs.

Super lækre græskar gnocchi.

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I know this is the most common sentence in the blog world at the moment, but I love pumpkin! There it is – I said it. Pie, oatmeal, soup, smoothies (yes)… There is only one problem: You can’t buy pumpkin puree in Denmark. I’ve been searching and searching and every time I ask an employee in the supermarkets they look at me like I am an alien… “pumpkin WHAT?”. There was only one thing to do: make it myself.

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Jeg ved dette er den mest brugte sætning i blogverdenen for tiden, men jeg elsker græskar. Jep, så har jeg også sagt det. Græskar går i alt; tærte, havregrød, suppe…. Mit eneste problem er, at græskar puré er helt umuligt at opstøve i Danmark. Jeg har ledt og ledt og hver gang jeg spørger en supermarkedsmedarbejder kigger de på mig som om jeg er fra en anden planet… ”græskar hvad?!”. Der var kun en ting at gøre: lave min egen pure.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I bought the most gorgeous muscat pumpkin for my autumn super food salad when we went to the summerhouse last week. It was huge and I didn’t have the heart to leave the rest of that pretty pumpkin there so I brought it with me home, turned it into puree and I’ve been making all different kinds of pumpkin-stuff since. Oatmeal, my healthy pumpkin pie and these lovely gluten free gnocchi.

 

Here’s a great tutorial on making your own puree.

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Jeg købte det smukkeste muskat de Provence græskar til min super salat, da vi var i sommerhuset i efterårsferie. Det var kæmpe stort og jeg havde ikke hjertet til at efterlade resten af det skønne græskar i sommerhuset. Så jeg tog det med hjem og lavede puré af det. Og lige siden har jeg puttet græskar i alt… Havregrød, min sunde græskartærte og i disse skønne gnocchi.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

On a totally other note… We did a race at the school last Wednesday and I beat my pace-record when it comes to 5K running! I’m so happy. I usually run between 10 and 21km so I’m not that fast on a 5K. But I’m such a competitive person, so when I suddenly was facing all the other 350 seniors I ran like I’d never done before. And I came in as number 8 or 9 of all the girls. Out of at least 150!!! I’m so happy! And I was faster than a lot of the boys – so all that running definitely pays off. I’ll definitely do some more sprints in the future. (For the record I did it in 24 minutes, not amazing but better than most).

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Noget helt andet… I onsdags skulle alle afgangsklasser (STX, HF og IB’er) på mit gymnasium løbe et 5-kilometerløb, og jeg slog min egen fartrekord på 5K. Normalt løber jeg mellem 10 og 21 kilometer, så jeg troede egentlig ikke jeg var mega hurtig, men jeg kom ind som top ti af alle piger (vi er ca. 350 elever i alt – så ca. 150 piger). Jeg er så glad!! Løbet har helt sikkert fået mine øjne op for hurtige korte distancer (selvom jeg nok altid vil være langdistanceløber).

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

I served these gnocchis with the same cauliflower and sage sauce as I used for this recipe.

 

Jeg servede disse gncchis med den samme blomskål-salvie-sovs jeg lavede til denne pasta.

Gluten Free Pumpkin Gnocchi

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 2-3 serving

Super delicious gluten free gnocchi. Lower in carbs since the potato is subbed with pumpkin and half of the flour is buckwheat flour.

Ingredients

  • 1 cup pumpkin puree
  • 1/3 cup finely grated parmesan, firmly packed
  • 1 egg
  • ½ tsp. coarse salt
  • 3/4 cup (100g.) corn flour (or rice flour)
  • 3/4 cup (100 g.) buckwheat flour

Instructions

  1. In a bowl mix together pumpkin puree, parmesan, egg and salt. Then stir in the flour.
  2. Shape the gnocchi either by rolling them between your hands (this is easier if you wet them from time to time) or my rolling the dough out into “sausages” on a floured surface and then cutting out the gnocchis.
  3. Bring water to a boil in a pot. Add in a bit of salt and then the gnocchis. They are pretty frail, so I dump them into the water one by one using a fork.
  4. When the gnocchis float to the surface (after approx. 7 minutes) they are done. Strain and serve with your favourite pasta sauce.
http://sproutedfig.com/gluten-free-pumpkin-gnocchi/

24 responses to “Gluten Free Pumpkin Gnocchi”

  1. oh my gosh i just have to make these. I haven’t had gnocchi in so long and this recipe is calling my name. I just roasted a few pumpkins here and am looking for recipes to use it all up in. Thanks for sharing and congrats on the 5k that’s awesome. I’ve never run that fast!

  2. Thanks for the link love :) These gnocchi look amazing. Do you think I could use a “flax egg” in this or is a real egg the only way to make it stick? I’ve been thinking about making my own gnocchi but that darn egg is a problem! Congrats on your race!!

    • You’re very welcome – thanks for the lovely tutorial!
      Hm, I actually don’t know. I think the egg is quite important, but then again, there isn’t much egg in the recipe. I would definitely try it. I think it is possible. Well, I’ll add that to my to do list :)

  3. I cant wait to try this, it sounds delicious and right up my alley :) And thanks for the tip about making pumpkin puree, you cant buy it canned in Australia either so I’ve had my fair share of odd looks in the supermarket too!
    And lastly – well done on your race!! xx

  4. Renee Kemps says:

    Oh this looks amazing! I love the combination of ‘healthy’ gnocchi with that sage sauce. YUM! And I LOVE it that you’re writing in Danish too! I’ve started this September with learning Danish and this is perfect to practice even more. Mange tak Josefine (:

  5. Oooh I just bought some buckwheat last week! It’s very popular here. I’ve only used it once so far, and I think this recipe will be perfect to try! I’ll be making pumpkin puree too–I don’t think they have it here in Slovenia either :)

    And congrats on your race!

  6. These gnocchi look absolutely goegeous!! never tried buckwheat flour before.. i definitely need to try this soon.. :)

  7. katie says:

    your pumpkin gnocchi looks wonderful! That is strange that you can’t buy pumpkin but at least you are resourceful enough to make your own :-)

  8. caileejoy says:

    Ahhh!! This looks so delightful!! What a lovely, nourishing recipe!! SO nice!

  9. I’ve been wanting to try a gluten free gnocchi- and this gives me the confidence to do it! This looks amazing. Pinning!

  10. Wow this looks absolutely delicious! And good job with your run :) I never realise I’ve gotten fitter until I do a race or sport with other people after a long time! It’s so exciting realising all that hard work pays off :)

  11. Jenny says:

    Hej
    Du kan få græskar puree i superbedst i hellerup, men det er så nem og billigt at lave det selv…
    Hvor våd er din puree? Mine mislykkede gnossi har alle skyldes, at det har være nødvendigt med for meget mel, pga fugt.

    • Hej Jenny
      Tusind tak for tippet. Det kunne være jeg skulle kigge i nogle flere Superbedst ;)
      Den er faktisk rimelig våd. Meget som dem, jeg har prøvet på dåse.
      Hvis du normalt synes græskar pure er for vådt kan du koge det ind lige så stille. Eller lave det selv af hokkaido græskar – det giver en meget fastere pure :)

  12. Congrats on the race!! That’s awesome :) this looks incredible!! I’ve always wanted to make gnocchi. I can’t believe you can’t buy pumpkin puree in Denmark! Although, homemade is always better :)

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