Question….What are your thoughts on all things pumpkin? I personally love it! Now I’m not saying it hasn’t gotten completely out of control. Give a marketing team an inch & they will run with it (trust me I used to be in marketing). I think pumpkin got it’s bad rap because it leaned in too heavy on the pumpkin spice aspect. Plain ol’ pumpkin, not the same thing. It’s really not that different from a butternut squash or sweet potato if you really think about it & those don’t get mocked for being a staple of the fall “basic” girl tool kit (not that there’s anything wrong with that).
Pumpkins are so good for you too! They are highly nutritious, lots of beta-carotene, vitamin C, vitamin E, iron & folate. Since it is more than 90% water it is also low in calories. So give it a try, join the team pumpkin bandwagon. We welcome you with open arms!
Ginger Miso Glazed Pumpkin Gnocchi
Ingredients
- 1 cup gluten-free or AP flour plus a little extra for rolling out
- 1/2 tsp salt
- 1/2 cup mashed or pureed pumpkin see notes
- 1 tsp sesame oil sub vegan butter
- 1 green onion thinly sliced
- 1 pinch toasted sesame seeds or chili flakes optional garnish
Ginger Miso Glaze
- 2 tsp coconut aminos sub tamari or soy sauce (not vegan)
- 3 tsp maple syrup
- 3 tsp white miso paste
- 1 tsp lemon juice
- 1 inch fresh ginger minced or grated
- 2 tsp water
Instructions
- Prepare your glaze first. Combine all the ingredients, whisking together until the miso breaks down, forming a sauce. Set aside.
- Combine flour & salt in a large bowl. Form a well in the center & add the pumpkin. Use your hands to mix the ingredients all together until it forms a dough ball. Depending on the moisture level of your pumpkin you may need to add a bit more flour.
- Cut the dough ball into 4 equal parts.
- Lightly flour a flat surface. Roll out each part into a thick rope. Cut into bite-size pieces. Once cut, toss the gnocchi into a bit of flour so they do not dry out.
- Optional: You can either begin to cook or you can add the ridges by rolling each piece along a pastry board or back of a fork. See notes.
- Fill a large pot with water to boil (salt if you wish). Add the gnocchi gently to the water & give it a little stir so that none of the pieces stick together. Allow the gnocchi to cook for a few minutes. The gnocchi will float to the top when ready.
- While gnocchi cooks, heat the sesame oil in a large saucepan on medium heat.
- Using a slotted spoon pull the gnocchi out of the pot, shaking of the excess water & place in the heated oil. Cook the gnocchi for 5-7 minutes, stirring occasionally until they just start to brown & form a light crust.
- Lower the heat & add the glaze sauce, cooking for 1-2 minutes. Stir occasionally. The sauce will thicken up & form a nice glaze.
- Serve immediately. Top with thinly sliced green onion, toasted sesame seeds & chili flakes.