Food and Recipe of the Month: Pumpkin Gnocchi
Care of Andrea Howe, of glowingongreens.com
When we think of pumpkins, we usually picture it as an October staple served at Thanksgiving, or on our porches for Halloween. However, pumpkins in November are just as acceptable before we make the transition to winter months.
Pumpkins are part of the winter squash family, along with spaghetti, acorn, and butternut squash. Its hearty and rich flavour can be used in a variety of recipes including sauces, lattés, or blended into doughs. This versatile vegetable is not only good for autumn recipes, but for its exquisite nutritional profile.
Pumpkins get their bright orange colouring from a nutrient called beta-carotene. Our bodies convert beta-carotene to vitamin A, which is an antioxidant that plays a role in reducing the risk for cancer, Alzheimer’s, and heart disease. Vitamin A is also famous for its benefits to our skin. It can fight free radicals which can contribute to aging, skin damage, and fine-lines.
Pumpkin is also low in calories and high in fibre. This means that it is a staple ingredient to be used when trying to lose weight. Fibre helps the body feel full for longer while maintaining healthy blood sugar levels. Fibre also plays a role in lowering risks of cancer, heart disease, and metabolic syndrome. Additionally, pumpkins are often served with pumpkin spices like cinnamon and nutmeg, which also have high antioxidant and anti-inflammatory properties.
Overall, pumpkins are more than just a pretty autumn decoration. They can be used in a variety of recipes while offering your body an abundance of benefits. Try this simple Pumpkin Gnocchi recipe for a delicious autumn meal.
– 3 cups cooked pumpkin (or canned)
– 2 tbsp olive oil
– 1.5 cups all-purpose flour
– 1.5 cups spelt flour
– 1 tsp salt
– ½ tsp nutmeg
1. Place cooked pumpkin into a bowl with oil and mash until smooth.
2. Add flours, salt, and nutmeg and combine with a wooden spoon.
3. Once mostly combined, dump onto a floured surface and knead with your hands for about 10 minutes, or until fully combined and not sticky. If it is still wet feeling, add more flour.
4. Cut dough into 4 equal pieces. Take one piece and roll out into a log with your hands until ½” thick. Cut the log into ½” pieces and place on a floured pan. Repeat with each dough piece. You can freeze gnocchi at this point if you don’t want to eat it all right away.
5. Boil water with salt, and place a handful of gnocchi in at a time and stir around until floating.
6. Place into a skillet with desired sauce. I use a vegan béchamel sauce and sage and cook it all together for about 2 minutes. Serve and enjoy!