I saw a recipe for pumpkin gnocchi in the nytimes.com last week for Thanksgiving. I liked the idea of it except for the eggs. So I changed it (what else is new, right?)
Gluten Free Vegan Pumpkin Gnocchi
16 ounces pumpkin puree (NOT pie filling)
1 teaspoon salt
2 ounces potato starch
1 ounce tapioca flour
1 ounce sorghum flour
1ounce amaranth flour
1 teaspoon xanathan gum
Mix everything together. I just start from the top of the list and work down.
I take a teaspoon of dough and roll into a ball. I let this dry overnight. That was not the plan. I was only going to let them dry for a couple hours but plans changed.
Bring a large pot of water to a boil. Drop in the gnocchi and cook until they float to the top.
I served them with a tomato vodka sauce. The texture was absolutely fabulous. Russell really liked them. I should have remembered that I am not usually very found of the pumpkin or squash pasta. Good but will probably not make again for myself. I like my pumpkin sweeter and/or spicier.