Sweet Gnocchi

May 29, 2019

One of my favourite styles of pasta is gnocchi! I have a hard time finding packed gnocchi without any additives, and this is why I have gone ahead to make my very own version. This recipe is inspired by fall and will, therefore, include the sweet, starchy flavour of pumpkin.

Sweet Gnocchi

Ingredients 

Gnocchi Dough

  • 2 cups pumpkin puree (fresh or canned) or 2 cups mashed sweet potato (equivalent to 1 large sweet potato or 2 medium sweet potatoes)
  • 2-3 cups flour (I used quinoa, but you can use any flour you prefer; whole wheat, cassava etc…)
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon cinnamon

Gnocchi Sauce

  • 1/2 cup grass-fed butter
  • 10 – 15 fresh sage leaves
  • 2 shallots, finely chopped
  • 10 oyster mushrooms, chopped
  • 1 cup lion’s mane mushroom, chopped
  • 10 shitake mushrooms
  • 1/4 cup freshly grated parmesan cheese
  • 1 cup homemade or store-bought low sodium chicken or vegetable stock
  • 1 cup heavy cream
  • 1 teaspoon freshly grated nutmeg

Instructions

If you are using fresh pumpkin

  • Preheat the oven to 400 degrees.
  • Place your pumpkin on a baking sheet with the cut side up.
  • Fill each half with 1 tbsp of water.
  • Place another layer of parchment paper on top of the halves to conserve the moisture of the pumpkin.
  • Leave pumpkin in the oven to roast for about 45 min or until it is soft.
  • When complete, put the pumpkin aside so it can cool down.
  • Once cool, scrape the insides into a separate bowl and discard the skin.

Gnocchi Sauce

  • In a medium skillet heat your 1/2 cup of grass-fed butter.
  • Once the butter has melted toss in shallots. Reduce your heat to medium and allow your shallots to cook until they are golden and transparent.
  • Keeping the skillet at medium heat, add in your mushroom and sage. Stir and blend all the ingredients for about one minute.
  • Then add the remainder of the elements: 1/4 cup pumpkin, stock, heavy cream, and 1/4 cup grated cheese.
  • Continue to stir and smell! Once the sauce looks ready, add in your gnocchi!

Making your Gnocchi

  • Clear out some counter space and mound 2 cups of flour. Create a crater in your flour pile and add salt, cinnamon and freshly ground nutmeg. Use a fork to combine the ingredients. Once again, create a crater in the center of your pile and add 2 cups of pumpkin or sweet potato and 1 cup grated parmesan cheese. Slowly, begin to incorporate the flour with the puree. Keep mixing the ingredients until you create a rounded mass. You want to knead the dough for about 4-5 minutes.
  • Divide the dough into six equal pieces and begin to roll out each one into a cylinder 1 inch in diameter. If the dough is too sticky, add more flour. Once you have, your six strips, cut 1/2 inch long pieces. Transfer your gnocchi into a baking sheet and cover with a clean damp cloth. Repeat the following process until you have used up all your dough.
  • Fill a pot with about 1 litre of water. Add two teaspoons of salt. Bring the salted water to a boil. Add your gnocchi. Let the gnocchi cook until they rise to the surface of the water.
  • Once complete, drain the pot and transfer gnocchi into a skillet filled with your delicious creamy sauce. Toss and combine. Serve immediately with freshly grated nutmeg and parmesan.

This is truly one of my favourite rich and creamy pasta dishes. I hope you enjoy it!

About the Author

Karen Kamar

Nutrition & Wellness Coach

Laval

Karen Kamar is a charismatic, compassionate, driven soul who bathes in the beauty of nature. From flying an airplane over the rockies, diving into the...

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