Give your jack-o'-lantern a delicious end with these yummy, vegan and gluten-free gnocchi. They are incredibly easy to put together and you just need a few healthy ingredients. Instead of cereal flour, we used gluten-free chickpea flour mixed in with some ground flaxseeds, and swapped the potato for a pumpkin (you could also use butternut or sweet potato), which adds sweetness and a brilliant orange hue that your kids will adore.
These deliciously filling dumplings take only 10 minutes to prepare, and less than 5 to cook, you just need to make the dough, shape them and throw them in boiling water until they come afloat. They are finished off with sprinkled almonds, fresh oregano, some sea salt, and extra virgin olive oil. A tastier healthier alternative to packed pasta, they'll make a satisfying last minute dinner!
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
2. Make the pumpkin puree
Peel, cut and boil the pumpkin and make a quick puree smashing it up with a fork.
3. Grind the flaxseeds
You can use pre-ground flaxseeds or grind your own.
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).
5. Make the dough
Mix thoroughly until you get a smooth dough and set aside for 5 minutes.
6. Make the dough balls first
Take a small bit of dough and make a small ball on the palm of your hand.
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).
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).
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.
Serve with a sprinkle of almonds; fresh oregano, salt and a big drop of olive oil.
Photos © Ana Lisa Alperovich