Gluten-Free Kabocha Pumpkin Gnocchi
A savory way to enjoy the versatile, creamy kabocha pumpkin! This recipe is delicious and fun to make with kids.
Servings
4
Prep Time:
15~20 min.
Cook for:
20 min.
Good For:
Kids, Dinner
Introduction
Gluten-Free Kabocha Pumpkin Gnocchi
It’s National Pasta Month – gather your family and kids around for a fun gnocchi-making session! This heartwarming dish is one of my autumn favorites as it uses delicious kabocha pumpkin and the mildly licorice-y fennel. It’s the perfect complement to your main meat dishes.
Gnocchi traditionally uses potato and flour but I prefer using healthier alternatives like kabocha (which has nearly the same consistency as potatoes when soft) or sweet potatoes, which I posted the recipe last year. I use all-purpose gluten-free flour for this recipe and try to keep the ratios almost the same so that you can still taste the subtle flavors of the pumpkin.
Kabocha can be found year round at grocery stores in Japan and is relatively cheap. It’s packed with anti-inflammatory nutrients that prevent diabetes, boost your immune system and promote heart health. It also includes vitamins A and C, some B vitamins, fiber, magnesium, potassium and antioxidants! For all you pregnant ladies, kabocha is a great source of folic acid which prevents neural-tube defects in baby’s brain and spine.
Ingredients
-
Kabocha pumpkin, 1/4 cut
-
All-purpose gluten-free flour, 1 cup
-
Egg, 1
- Olive oil
- Italian herbs
- Fennel
- Salt
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