A gluten-free, vegan and paleo dish that combines just 3 ingredients into soft and comforting paleo pumpkin gnocchi. Quick to make, and quicker to be eaten!
- 1 cup pumpkin puree, organic if possible
- 1 cup arrowroot flour
- 1 cup almond flour
- pinch salt and pinch of cinnamon, optional
- 2 tbsp salted butter (I like Kerrygold)
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Mix all ingredients in a medium-sized bowl.
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Divide into about 4 balls and roll into "ropes". Cut ropes into pieces (resembled in pictures) and use a fork to make a gnocchi-like design in each piece as in pictures.
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Add 1 tbsp of butter to a saute pan and heat butter on low-medium heat. When melted, add gnocchi, being careful not to overcrowd. You will need to make two batches. Cook for 3-4 minutes on each side. Repeat with remaining butter and remainder of gnocchi. If necessary, add a bit more butter as you are cooking. See notes regarding baking instructions.
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Serve warm on top of greens or as a side.
This is best eaten fresh.