These pumpkin gnocchi are not exactly the same as regular gnocchi but I really fell in love with their pillow-y goodness. The amount of flour used depends on the pumpkin purée, don't be afraid to adjust but try not to overwork the dough as it will lead to heavy gnocchi.
Pumpkin gnocchi with fried sage
175g pumpkin purée
65 g chestnut flour
15 g coconut flour
a good pinch of Himalayan sea salt
pepper, to taste (optional)
40 ml coconut oil
In a bowl, mix the pumpkin purée and the different flours as well as the nutmeg, salt and pepper (to taste). You should get a somehow dry but workable dough. The amounts of flours are for reference, they will vary quite a bit depending on how moist your pumpkin purée is. If you need to add more flour, I would advise to add arrowroot as it is lighter.
Dust your working surface with chestnut flour and working in batches, roll the dough into ropes, cut out squares bites and indent them using a fork (you can also leave them plain, unfortunately it will be hard to successfully use a gnocchi board with grain-free dough).
Once you're done, bring a large pot of water to a boil and cook until they float. You might need to do this in batches as well. Let them drain while you prepare the fried sage.
In a frying pan, heat coconut oil on medium heat until hot. Toss in sage leaves and fry until crisp. Be careful, it only takes a few seconds and they burn easily. Transfer on paper towel to drain excess oil. In the remaining oil, fry the gnocchi until they brown. Toss in sage leaves to reheat them and serve.
Sorry paleo people, this bread contains buckwheat...
This bread is so nutritious, it's by far the best grain-free/gluten-free bread I've ever had! And is even better toasted. Just sayin'
Buckwheat coconut flour bread
225 g buckwheat flour
150 g coconut flour
30 g ground flax seeds
12 g baking powder (with potato starch)
12 g psyllium husk powder
400 ml warm water
seeds (I used black sesame, golden flax, pumpkin)
In a large bowl, combine buckwheat flour, coconut flour, baking powder, flax meal and psyllium husk powder. Add in the water and mix well. The dough should look crumbly and dry. Press it down a silicone cake mould, brush the top with water and sprinkle with seeds. Bake at 195°C for 40 minutes or until a knife inserted in the center comes out clean. Be sure to let it cool completely before slicing. This bread keeps very well but you can freeze it sliced as well.