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1. Gather the ingredients

  • 2/3 cups of pumpkin
  • 1 cup of chickpea flour
  • 1 tbsp of ground flaxseed
  • a pinch of sea salt
  • a bunch of fresh oregano
  • 2 tbsp of chopped almonds

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2. Make the pumpkin puree

Peel, cut and boil the pumpkin and make a quick puree smashing it up with a fork.

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3. Grind the flaxseeds

You can use pre-ground flaxseeds or grind your own.

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4. Mix all together

In a large bowl mix the pumpkin puree, chickpea flour, flaxseeds, sea salt and chopped fresh oregano (thyme or sage would also be great).

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5. Make the dough

Mix thoroughly until you get a smooth dough and set aside for 5 minutes.

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6. Make the dough balls first

Take a small bit of dough and make a small ball on the palm of your hand.

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7. Start each ball

Take each ball and place it near the top of the wooden gnocchi board, press it on the lower side using your thumb (if you don’t have a gnocchi board you could use a fork instead).

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8. Let it roll

Make the ball roll down by pushing it down gently but firmly, it should curl into a slight “C” shape and its back will capture the impression of the tiny ridges (good for catching sauce later).

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9. Cook them

Bring a pot of water to boil, gently throw in the gnocchi and when they float, they are done. Remove with a slotted spoon.

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10. Serve

Serve with a sprinkle of almonds; fresh oregano, salt and a big drop of olive oil.

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Photos © Ana Lisa Alperovich