Gluten-Free Pumpkin Gnocchi with a Sage Balsamic Butter Sauce
You know I love to make dietary-restriction friendly recipes that taste just as great as the “original.” Well, this pumpkin gnocchi is definitely a gluten-less hit. Gluten or no gluten, I think it tastes just as doughy and delicious. To start, we have the delicious pumpkin gnocchi dough, made with a base of pumpkin purée, all-purpose gluten-free flour, and tapioca starch. To bring it some more fall flare, I also added sage, allspice and garlic powder to the dough. Because the chemistry is different with gluten-free flour, I put it in the fridge to let the ingredients come together.
While that’s happening, I prepared my delicious butter balsamic sage sauce. You can use butter or ghee for this, I have tried both. If you want that nutty brown butter taste, definitely opt for regular butter. Unsalted is preferred so you can have control over the saltiness. The balsamic gives a zing to bring the brown butter to life, and the sage ultimately makes this sauce as comforting as a warm hug from grandma.
Once the gnocchi dough was chilled, I broke it up into quadrants, rolled it and cut it into beautiful pillows. I’m too lazy to leave the fork marks, but if you want to be super impressive, press each one with a fork before boiling. I then boiled the gnocchi for 3-4 minutes, and tossed it into the pan with the sauce to sauté for another 3-4 minutes.
I would 10/10 recommend this to anyone…oh, and another fun thing you can do? Add some dollops of ricotta on top! Because why the hell not!!
|1/2cup pumpkin purée|
|1 1/2cup gluten-free all purpose flour|
|2tbsp tapioca flour|
|1tbsp olive oil|
|1tsp garlic powder|
|1/2tsp kosher salt|
|all purpose gluten-free flour|
|Balsamic Butter Sauce|
In a bowl, combine the pumpkin purée, 1 1/2 cup gluten-free all purpose flour, egg, tapioca flour, olive oil, sage, garlic powder, allspice, pepper, and salt. Slowly mix together with a spoon or spatula until a dough forms. The dough may be bit sticky, but form it into a ball and place into the center of the bowl.
Refrigerate the dough for 10 minutes.
In a large sauce pan, heat water on high to bring to a boil. Salt generously.
While the dough refrigerates, prepare the sauce. In a skillet, melt the butter or ghee. If you use regular butter, it will end up with a browned nutty taste by the time you add the balsamic. When the butter or ghee is fully melted, add the balsamic and mix quickly to fully incorporate the balsamic into the butter mixture. If you let it sit, it will splatter, so it's important to mix quickly. Just be careful during this step. Once it's fully incorporated, add the sage and lower the heat to medium. Mix for 1-2 minutes and turn off the heat.
Flour the surface of a cutting board or counter top. Roll the dough into a ball onto the surface, and cut into 4 quadrants.
With your hand, roll out each quadrant to form a long log. It should be long and about 1/2-1 inch across (usually in between, around 3/4 inch.) Cut up the log into equal pieces of gnocchi, about every 3/4 inches. Repeat the rolling and cutting with each quadrant, until all of the dough is gnocchi.
In batches, put the gnocchi into the boiling water. Remove the gnocchi when they begin to float (after 3-4 minutes) and transfer to the skillet with the sauce.
Once all the gnocchi are done, turn the heat on medium high for the skillet with the butter sauce. Toss the gnocchi in the sauce, until they are slightly browned on both sides.