If you love tender, fragrant gnocchi that melt in your mouth, while avoiding gluten, this recipe is the right choice. The combination of pumpkin and sweet potato gives them a wonderful orange color and a slightly sweet flavor, and with a simple freezing process, you can have them ready for a quick lunch whenever you want.
ingredients:
- 250 g peeled pumpkin (baked or steamed)
- 250 g sweet potatoes (baked or boiled)
- 1 egg
- 80–100 g gluten-free flour (preferably a mixture of rice and corn, more if necessary)
- 1 tablespoon of olive oil
- salt and a pinch of nutmeg
<strong>Preparation: </strong>
1. Prepare the vegetables. Bake the pumpkin and sweet potato in the oven (about 30–40 minutes at 200 °C) or steam until soft. Let cool, then mash them into a puree.
2. Add the egg, oil and spices, then gradually mix in the flour until you have a soft, slightly sticky dough that can be shaped.
3. Divide the dough into several smaller parts and, on a lightly floured surface (gluten-free flour), form finger-thick rolls.
4. Cut the rolls into 2 cm pieces and, if desired, press them lightly with a fork to give them the classic gnocchi shape.
Cooking:
Bring a large pot of water to a boil with a little salt. Drop the gnocchi into the boiling water and cook until they float to the surface – this should only take 2–3 minutes. Remove them with a slotted spoon and transfer to a pan with butter, olive oil or your favourite sauce (sage and butter, tomato or cream).
How to freeze gnocchi
If you want to save them for later: 1. Arrange the raw gnocchi on a baking sheet lined with baking paper so that they are not touching.
2. Place them in the freezer for 2–3 hours, until they become hard.
3. Then transfer them to a ziplock bag or plastic container and return them to the freezer.
4. They can last up to three months this way. They don't need to be thawed before cooking – just drop them directly from frozen into boiling water. They'll be ready in a few minutes, just like fresh ones.
Bonus video:
