Pumpkin Gnocchi with Spinach,Pine Nuts and Brown Butter Sauce

Course: Entrees

Cuisine: Holiday

Keyword: gnocci, pumpkin

Prep Time: 1

Cook Time: 20

Total Time: 1 20

Servings: Servings

Calories: 335kcal

Author: unarosevegan

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Ingredients

1 medium large yam
Peeled, boiled and mashed
1 cup pumpkin puree
1 chia egg 1 tablespoon chia seed mixed with 3 tablespoons water, let sit for 15 minutes and stir.
1 cup whole wheat flour
3/4 cups spelt flour more as needed
1 teaspoon stevia seasoning or commercial salt free blend
2 tablespoons vegan butter
A few sage leaves
2 cloves minced garlic
1 tablespoon Spelt flour
1 tablespoon coconut cream
1/2 cup starchy water leftover from boiling the gnocchi
2 teaspoons olive oil for frying
2 packed cups raw baby spinach
1/4 cup toasted pine nuts for garnish
1/4 cup vegan parmesan for garnish
Fresh ground pepper optional

Instructions

Peel and boil the yam until tender. Drain and mash yams well.
Combine the mashed yam with the pumpkin puree in a large mixing bowl. Add the chia egg and stir until well mixed. Add the flour and stevia seasoning. Mix well but don’t overmix.
Turn dough onto a well floured surface and form into a loaf shape.
Cut off 3/4 cup of the dough and gently pull, pinch and pat down until it forms a rope shape, about 13 inches in length. You can also gently roll it. Cut into bite sized pieces.
Press each gnocchi with a fork to create a line pattern on top. Place finished gnocchi pieces on well floured plates or baking sheets (this recipe fills 4 plates or two large baking sheets).
Bring a medium large pot of water to boil. Add the gnocchi, carefully, one at a time, to the water. Work in batches and don't overcrowd the pot.
When the gnocchis rise to the top of the pot, about 20-30 seconds, immediately remove them with a slotted spoon. Place them in a colander to drain. Once all the gnocchis are cooked, reserve the boiling water and set aside.
Frying gnocchi: Add 2 teaspoon of olive oil to a large nonstick skillet. Add enough gnocchi to fill the pan.Pan fry the gnocchi, gently shaking it but not stirring, so one side will be lightly crispy and browned and the other side, still soft. Once cooked place in a large mixing bowl. Repeat until all the gnocchis are cooked.
Toast the pine nuts in a dry non stick pan for a minute or less until slightly browned. Set aside.
In the same pan, over medium heat add the vegan butter, sage leaves, and minced garlic. Let the garlic and sage cook for a few minutes over low heat. When the sage leaves are starting to get crispy, remove from the pan. Let butter brown slightly.
Add the flour to the pan, and stir well. Add the coconut cream and stir well. Add the starchy water slowly while stirring. When well heated, pour over the gnocchi. If there are any lumps, you can strain it through a sieve.
Pan fry the spinach in the same pan for a few seconds until slightly wilted. Add the gnocchi and stir fry for a few more seconds until it's heated. Remove from heat.
Toss immediately with the toasted pine nuts. Serve with freshly ground pepper and vegan parmesan cheese.

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