Gluten-free pumpkin gnocchi

Gluten-free pumpkin gnocchi with Hokkaido squash, rice flour, egg and hard cheese: delicate outside, soft inside and simply made from a few ingredients.

At a glance

• Serves 2
• Prep time: 30 min
• Cooking time: 20 min
• Total time: 50 min
• Calories: 340 kcal per serving
• Protein: 14 g
• Fat: 12 g
• Carbs: 44 g

Ingredients

• 300 g Hokkaido squash
• 100 g rice flour
• 1 organic egg
• 50 g vegetarian hard cheese (Parmesan-style)
• 1 tbsp butter
• 1 pinch of nutmeg

Method

You’ll need: frying pan · saucepan · stick blender · chopping board · knife · sieve

1. Cut the squash into pieces, cook until soft and purée finely. Let the purée steam off briefly so the dough doesn't get too wet.
2. Mix the squash purée with the rice flour, egg and nutmeg into a soft dough you can shape. Don't stir for too long so the gnocchi stay tender.
3. Shape the dough into small gnocchi and dust them lightly with rice flour. If the dough is sticky, moisten your hands slightly.
4. Cook the gnocchi in simmering salted water until they rise to the surface. Then lift them out with a slotted spoon and drain well.
5. Melt the butter in a frying pan and toss the gnocchi in it briefly until they look slightly glossy and take on a little colour.
6. Arrange on plates and sprinkle with hard cheese. Grate a little more nutmeg over the top if you like.

Good to know

These gnocchi are soft, simple and very cosy. The dough is quick to make, and the squash brings a lovely natural sweetness.

Swaps

Rice flour → buckwheat flour (brings fibre and minerals, with a nuttier flavour) | Butter → ghee (only traces of lactose, good for high heat) | Hard cheese → vegetarian hard cheese made from sheep's milk (savoury, made without cow's milk) | Egg → potato starch plus a little water (egg-free; it binds, if a little less classically)

Allergens

Contains egg and milk (hard cheese and butter); gluten-free if prepared without cross-contamination. Good for children in small, soft pieces; in pregnancy, generally fine when the egg is cooked through and the hard cheese is made from pasteurised or properly matured milk.