Flourless pumpkin gnocchi recipe
A very tasty variation on the classic potato gnocchi is flourless pumpkin gnocchi. On this occasion, we will use the caution squash to make the pasta. The particularity of this vegetable is that it is very tasty and fibrous, which gives the gnocchi a very particular characteristic of color, flavor and texture.
We 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 flour. These gluten-free pumpkin gnocchi are so delicious that with a simple drizzle of olive oil they already become a spectacular dish. Keep reading and discover with us how to make pumpkin gnocchi without flour.
Ingredients to make pumpkin gnocchi without flour:
- 500 grams of caution squash
- 1 egg
- 2 teaspoons of salt
- Pepper
- 1 teaspoon nutmeg
- olive oil
- Toilet
- 150 buckwheat flour
- 150 rice flour
How to make pumpkin gnocchi without flour:
- Cut the squash or caution squash in half and scoop out the seeds with a spoon.
- In a baking dish, place about 5 cm of water and put the squash.
- Season with salt and pepper and add a splash of oil.
- Bake for 1 hourat medium temperature (180ºC). It’s ready when you stick a fork in and it’s not hard.
- Once you take it out of the oven and it’s cool, spoon the cooked flesh out of the inside of the squash until only the hard shell is left.
- Place the pulp in a bowl and mash it until it reaches the consistency of a puree. Add salt, pepper and nutmeg. Mixture.
- Add an egg and incorporate it into 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 need it.
- Cover the bun with a little more gluten-free flour and cut pieces and stretch them in a cylindrical shape until they reach 1 or 2 cm thick.
- Cut the dough for the pumpkin gnocchi without TACC into small pieces, the size you want to give your gnocchi.
- Each piece has to be well floured so it doesn’t stick.
- To give it the typical shape you can use a gnoquera, but if you don’t have it you can do it with a fork or any kitchen item that allows you to shape it.
- You must support each gnocchi by exerting pressure on the gnocchi or fork, and rolling it so that it curls.
- In a pot, boil plenty of water with a little salt. Next, layer the gluten-free pumpkin gnocchi.
- Once they start to float, let them cook for 2 minutesand remove them with a slotted spoon. They will be ready to serve and accompany with any sauce that you like or with oil.
