Pumpkin Sweet Potato Gnocchi

Back to European dishes! A special fusion pumpkin sweet potato gnocchi from the inspiration of our fabulous Italians.  Tempting us with their awesome recipes, and now, Simply Sentient will make you an orange pumpkin feta gnocchi. It’s super good stuff, though a little time-consuming challenge to complete.

This version of the Sentient Gnocchi recipe uses orange juice, baked pumpkin, and sweet potato. We added feta or ricotta cheese, chickpea flour, and baking powder to make the gnocchi soft and fluffy. It’s easy once you get the hang of it and practice a little.

Just a few tips to make sure this recipe is a success. Choosing the pumpkin is vital as there are different varieties of squashes and pumpkins. Usually, pumpkins are wet and heavy as a vegetable, making excellent sauces. Some pumpkins are drier than others. The Kabocha and Hokkaido pumpkin or butternut squash varieties are relatively easy to work with when making gnocchi. We will also use buckwheat flour to hold the gnocchi together instead of processed wheat flour to offer you gluten-free gnocchi.

When it’s time to serve, it is necessary to let your butter get hot. If you are vegan, use coconut butter, it works wonders. Keep gnocchi in one flat layer in the pan and let them cook undisturbed for a minute or more. This will help ensure that your dumplings have a crispy, soft, pillowy side. For non-vegans, you can use regular butter instead of coconut butter or olive oil. You can also substitute rosemary or oregano, or thyme for the sage. I’ve tried other combinations. Add brown sugar with coconut butter, pumpkin, and sage for a taste of heavenly delight. Learn the steps below to make this beautiful sweet potato gnocchi!

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