Pumpkin Gnocchi

Ingredients:

• 15 oz. can Pumpkin puree (about 1 ¾ cups)

• 2 cups Bob’s Red Mill Sweet White Rice Flour

• 2 tsp xanthan gum

• 2 tsp kosher salt

• 1 large egg

In a large bowl or clean surface, begin to mix and combine the ingredients listed. The dough will feel a bit wet at first, but stay diligent with mixing and kneading until the dough is fully formed. 

To make things simpler, break up the dough into smaller portions and individually knead them as needed (ha). This recipe yields quite a bit, so don’t be afraid to store portions in the fridge in plastic wrap until ready to roll them out.

On a surface dusted with our Sweet White Rice Flour, begin to knead the smaller portion of dough eventually rolling out into a long log. If it gets too long, feel free to cut it in half and continue. Don’t be afraid to use the old “pinch and press” technique if the dough seems too fragile to roll out. Once the log of dough is about ¾” in diameter, cut the dough into ¾”-1” pieces. Press the sides to allow uniformity (they’ll look like little pillows), or feel free to go the extra mile and use a gnocchi roller if you so desire!

When a pot of water is at a rigorous boil, add the gnocchi and cook for about 4-5 minutes until they float to the top of the water. For a simple finish, take them directly from the water and drop in garlic brown butter. However you want to sauce them is up to you – get as creative as you'd like!

Serve warm and enjoy this cozy fall bowl of gnocchi!