These pumpkin gnocchi have a lovely mild flavor, with the nutmeg, they are rather sweet and nutty. The sage eaves add a nice musky flavor to the sauce, and a hint of grated soy cheese on top would finish it off to be a tasty fall recipe.
Serving Size: 2
- 1 cup pumpkin, cooked and mashed (1 small pumpkin, about 2 pounds or 1/2 kilo)
- 2 cups flour
- 1/2 teaspoon allspice
- 1/2 teaspoon cinnamon
- pinch garlic powder
- pinch cayenne pepper
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 tbs. soy margarine
- 1 tbs. red chili pepper
- 1 tbs. vegetable bouillon powder
- 12 sage leaves
- 2 teaspoons nutmeg
- salt and pepper to taste
- Cut the pumpkin, if it is organic you can leave the skin on, if not, cut away the outer parts, de-seed and cut into medium size chunks.
- Place them in a pot with very little water and steam them until soft..is only about 5 minutes or so.
- Remove from the heat and puree or mash with a potato masher.
- Add the pinch of garlic powder, the pinch of cayenne pepper, 1 tsp. of nutmeg, 1 tablespoon of olive oil and the allspice and mix well.
- Slowly mix in flour and knead until it forms a smooth dough. If it is too wet, add a bit more flour until it is a smooth ball of dough.
- Let it rest for 30 minutes.
- Divide the dough into bite sized pieces.
- Mark them with a fork.
- Cook them in boiling water until they float
- In a smaller sauce pan, saute garlic with olive oil and soy margarine.
- Add the red chili pepper, the vegetable bouillon powder and the sage leaves.
- When ready to serve, pour the sauce over the gnocchi and mix well.
- Dust with cinnamon and grate a bit of soy cheese over the top.
They are a bit messy to make but easy. You can also make them ahead of time earlier in the day and they can then wait until just before serving to be cooked.