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Vegan Pumpkin-Potato Gnocchi {Eat a Rainbow}


It's always a challenge to pick a recipe that can be done by a dozen kids - start to finish - in just less than 90 minutes. And, this time around, I have one vegan. But as one of my students, who happens to be a good family friend, rightly commented: "Without challenges, teaching this class would be too easy for you." Okay. I have to embrace that sentiment.

It's pumpkin season! So during this 'Orange' week of our 'Eat a Rainbow' class, I knew that we had to make something with pumpkin.


First up: make pumpkin puree.

Click to see how to make pumpkin puree.

For my 'Eat a Rainbow' class, I roasted the pumpkins night before and let them cool completely. Then, the kids scooped and mashed the pumpkin flesh to get about 2 cups of pumpkin puree.



Ingredients
  • 2 C pumpkin puree
  • 2 C mashed potatoes (we used Yukon gold to stay with the orange theme)
  • 3/4 C flour
  • 1/4 C olive oil
  • vegetable stock + water for cooking gnocchi
  • salt
  • olive oil
  • vinegar (we used a white balsamic vinegar)
  • fresh herbs (we used mint and parsley)



Procedure
In a large mixing bowl, blend pumpkin puree and mashed potatoes. Add the olive oil and mash till smooth. Mix in the flour, slowly, until you get a medium - not stuff, but not sticky either - dough. It took us about 3/4 C by the time we were finished.


Using about 1/2 teaspoon of dough, form a ball and flatten it slightly with fork tines.




Bring vegetable stock and water to a boil in a large souppot. Gently drop the gnocchi into the pot. They will float when they are cooked. Because this is a fresh pasta, they cook very quickly - maybe a minute or two. Remove the gnocchi with a slotted spoon.


To serve, sprinkle with salt, drizzle with olive oil and vinegar, and top with fresh herbs. Pronto al tavolo!

Comments

  1. uhoh...I think you are going to blow me out of the water during pumpkin week.

    ReplyDelete

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