To Autumn

SEASON of mists and mellow fruitfulness,
  Close bosom-friend of the maturing sun;
Conspiring with him how to load and bless
  With fruit the vines that round the thatch-eves run;
To bend with apples the moss’d cottage-trees,        5
  And fill all fruit with ripeness to the core;
    To swell the gourd, and plump the hazel shells
With a sweet kernel; to set budding more,
  And still more, later flowers for the bees,
  Until they think warm days will never cease,        10
    For Summer has o’er-brimm’d their clammy cells.

Who hath not seen thee oft amid thy store?
  Sometimes whoever seeks abroad may find
Thee sitting careless on a granary floor,
  Thy hair soft-lifted by the winnowing wind;        15
Or on a half-reap’d furrow sound asleep,
  Drows’d with the fume of poppies, while thy hook
    Spares the next swath and all its twined flowers:
And sometimes like a gleaner thou dost keep
  Steady thy laden head across a brook;        20
  Or by a cyder-press, with patient look,
    Thou watchest the last oozings hours by hours.

Where are the songs of Spring? Ay, where are they?
  Think not of them, thou hast thy music too,—
While barred clouds bloom the soft-dying day,        25
  And touch the stubble plains with rosy hue;
Then in a wailful choir the small gnats mourn
  Among the river sallows, borne aloft
    Or sinking as the light wind lives or dies;
And full-grown lambs loud bleat from hilly bourn;        30
  Hedge-crickets sing; and now with treble soft
  The red-breast whistles from a garden-croft;
    And gathering swallows twitter in the skies.

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
(vegan, grain-free)

175g pumpkin purée
65 g chestnut flour
40 arrowroot
15 g coconut flour
a good pinch of Himalayan sea salt
pepper, to taste (optional)

sage leaves
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
(vegan, grain-free)

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.