Baked Pumpkin Gnocchi (gluten free)

Updated at: Sat, 23 Nov 2024 11:07:04 GMT

Step 1

Preheat oven to 350F.

Step 2

Combine the puree, and egg in a bowl.

Step 3

Whisk in the almond flour, tapioca flour, 1 cup Parmesan, garlic powder, and sea salt.

Step 4

Then transfer the mixture to a plastic bag.

Step 5

Cut off one corner of the bag and pipe out the mixture onto a baking sheet lined with parchment paper.

Step 6

You want to make 1 inch long pieces that are about 1/2 inch wide (think gnocchi shape!).

Step 7

After you’ve filled the entire baking sheet with gnocchi, they should each be about 1/2 inch to 1 inch a part, use the back of a fork to make an indent into the top of each gnocchi. This is purely aesthetics and not necessary, but gives you more of a gnocchi look.

Step 8

This may take two batches to use all the batter and bake the gnocchi.

Step 9

Bake for 20 minutes.

Step 10

While the gnocchi is cooking, melt the butter in a pan over medium heat. Whisk in the minced garlic and sage.

Step 11

When the gnocchi is done baking, transfer to the pan with the butter sauce and toss.

Step 12

Scoop the gnocchi into a bowl and pour any extra butter sauce overtop.

Step 13

Sprinkle with additional Parmesan and enjoy!

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