I’m very sorry for the almost 2 month long delay in posting a new recipe. I have been really broken hearted over a dear friend of mine passing away, and could barely eat, let alone cook. I hope you can understand.
Last night I was thinking of possible dishes for an all vegan Thanksgiving, and then suddenly remembered Halloween was coming up. I miss Halloween, it isn’t something wonderfully celebrated here in the UK…Every year as a kid, my brothers and I weren’t allowed to go trick or treating–Instead we went to our church’s “Harvest Party”. OK, sometimes after the Harvest Party my brothers and I would sneak out to go trick or treating, but no one had any candy left. Sigh. At these HPs we would be given a very small bag of candy, but only after we had spent the night playing sports and praying! Wait. Why do I miss Halloween so much? I guess I just miss the season. I love it when the leaves start changing colors, and well Halloween is really the kick off to the holiday season. I loved going for hay rides, visiting pumpkin patches, smelling the Shoo Fly Pie’s in Lancaster, Pennsylvania and most of all spending time with my family and friends.
Anywayyyy, this Pumpkin Gnocchi can be a great treat for your kids before they venture out for candy (or Harvest Partying), or would make a great meal for two adults while waiting for the kids to come home.
It is simple to make, the only real time is spent waiting for the pumpkin to roast.
For the Pumpkin Gnocchi
1 small pumpkin (make sure it’s edible…I could tell you stories!!!)
1 sweet potato
1 cup of rice flour (or more as you need it)
For the Sauce
2 tsp cinnamon
2 tsp ginger
2 tablespoons of vegan spread
a sprinkle of unrefined brown sugar* (optional)
Preheat oven to 180°C (356°F)
Peel the pumpkin and chop into chunks.
Place chunks in casserole dish and heat in the oven for 45 minutes or until soft.
At some point while the pumpkin is roasting, heat the sweet potato up in the microwave. It should take about 8 minutes in an 850 w Microwave.
When the sweet potato is done, slice it open and spoon out the insides into a mixing bowl.
Add the roasted pumpkin to the sweet potato and either mash with a potato masher or pour into a food processor. Blend well.
Mix the now pumpkin/sweet potato puree with the 1 cup of rice flour, until it forms a nice dough.
Break the dough into 4 sections. Roll each section into a sort of long sausage.
Slice each of the 4 sausages into gnocchi size pieces.
Bring a pot of water to a boil, and place all gnocchi pieces inside for 3-4 minutes. They will float up to the top when done.
Meanwhile pan fry the sauce which is quick and easy:
take the vegan spread, cinnamon, ginger and optional brown sugar and heat for about 2 minutes or until melted.
Drain gnocchi and pour the cinnamon and ginger sauce on top.