Pumpkin Gnocchi...errr Pasta?

So I made "gnocchi" Saturday afternoon. This was my first time making gnocchi - so I didn't really know what consistency I was looking for. I had taken a recipe that was originally meant for sweet potatoes and used pumpkin pureé from a can - which was probably my first mistake. I thought it was too wet - so I kept adding flour...until I had basically made a pumpkin pasta. So being the optimist that I am I tried a few different iterations of this pasta. I rolled it out flat to see if it could be a conventional pasta...but I couldn't get it to be thin enough. I tried it thicker to see if it could be more like a mochi consistency - but then it was too tough and gummy. So I put it in the fridge and left it there for 2 days. Today I had a thought - what if I made them in to tiny balls? Not only could that solve the problem of too thick or too thin - but it's a fun shape to plate with.

So I tried it out. I rolled a few pieces of dough in to small balls. I decided to try it two ways - one just boiling them, the second boiling first then sautéing them in olive oil and butter.



I liked the consistency of the fried ones better than the boiled. So we'll go with that. I also tried them with walnut oil, rosemary, and macadamias. To my surprise they all tasted good together. So I guess we'll save learning how to make gnocchi for next time. This time around it'll be fried pumpkin pasta with a walnut, macadamia nut and rosemary pesto.

Fried Pumpkin Pasta
*Meat-free, Dairy-free, Egg-free, Wheat-free, Soy-free

8 oz Pupkin Pureé
8 oz white potato
1 3/4 cup all-purpose flour
2 tsp maple syrup
1/2 tsp table salt
1/4 tsp nutmeg
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp orange zest

Peel and cube up potato and simmer in salted water until soft. Strain and mash well, adding seasonings and syrup. Slowly incorporate most of the flour. Pinch of small pieces of the dough and roll in to small balls. Drop into boiling water and boil for about 5 minutes. Meanwhile, warm a sauté pan with olive oil. After the balls have risen to the top (of the boiling water) drain and transfer to the warming sauté pan. Add a couple tablespoons of vegan butter to the pan and saute for about a minute or two.