The Great Pumpkin Gnocchi Recipe

    Random Thought: 
    What if ...we ate through our bellybuttons. I have been pondering this all day.

    In other news, it's my parents' 24th anniversary. Yay!, I am so honored to be a a product of their love. Congrats Mom and Dad! In celebration and as a "thank-you" for life, I am making them dinner: pumpkin gnocchi. Gnocchi is a funny word, it sounds like it's spelled Y-o-n-k-y. Thank god, it was never given to me during a spelling bee.

    Pumpkin is so underrated and the poor thing is only really utilized during Halloween and Thanksgiving, when in reality it's deserved year-round recognition. Team Pumpkin! It's my first-time attempting to make this veggie pasta, but the recipe looks easy enough so lets go!

      What you'll need:
        • 1 (15 oz.) Can Pumpkin 
        • Nutmeg & All-spice (to taste)
        • Cinnamon (1/2 teaspoon or to taste)
        • 2 3/4 Cups All-Purpose Whole Wheat Flour
        • Minced Garlic
        • Salt and Pepper 
        • Sauce of choice


        1.) Mix flour, canned pumpkin and seasonings together to form a pumpkin-y dough.  You may need to keep adding flour until it becomes a doughy consistency.


        2.) You may need to add additional flour if the dough is sticky or falls apart; keep adding small amounts until it's no longer a sticky mess. FYI... taking pictures + rolling dough = a phone covered in flour
        3.) Create a lightly floured surface, and divide dough into 6 parts. Pretend you work as an Auntie Annies' pretzel maker and roll each piece into a rope about 1 inch in diameter. This recipe made me realized that Annie would have fired me.
        4.) Begin boiling a pot of water...add salt to the water, too!
          5.) Take the first rope and cut into 1 inch pieces, roll each in the floured surface so it has a light, floured layer. When cutting, I found that small pieces worked best but do you. Place each rolled "gnocchi" on a floured baking sheet. 

          6.) Repeat until all of the ropes have been cut and rolled into lovely gnocchi shapes.
          7.) Once the water is boiled, add salt and drop in the gnocchi a handful at a time. Gnocchi are finished when they float to the top (like little buoys). Retrieve each veggie noodle with a slotted spoon as they come afloat.

            8.) Gently rinse the gnocchi off with warm water, then plate and top off with hot, tomato sauce!

            I was pleasantly surprised that the pumpkin gnocchi had the same consistency as regular, pasta gnocchi; so good! Another success were the green beans (above) which were mixed and marinated in pesto sauce.

             Bon Appetite! 



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