Potato Hater Gnocchi

I hate potatoes.  No one believes me when I say this, so it’s a pretty standard conversation.  No, I don’t like potatoes.  I don’t like them mashed or boiled or baked or fried.  I don’t like them full of toppings and I don’t like them crisped in chip form.  I don’t like fries.  Yes, I’ve tried animal style fries.  I liked the animal style.  I didn’t like the fries.

That being said, I LOVE gnocchi. But I don’t like the normal stuff.  In fact, I really don’t like the standard gnocchi.  I like MY gnocchi, which is basically a rip off of the real stuff with a little pumpkin twist.

Please note: this isn’t the most healthy dinner you’re going to have this week. But if you are craving gnocchi, it’s definitely a healthy substitute.

Note again: A good substitute for the butter sage sauce is good ol’ marinara.  I’d pick one with basil or garlic versus just a basic tomato to bring out the pumpkin-y flavors!  Good luck!

Ingredients:

1 cup cooked pumpkin (I used canned pumpkin)

1 cup whole milk ricotta

2 large eggs

dash of salt/pinch of pepper (you know the combo)

1/4 cup parmasan cheese

3 cups almond flour

handful of sage

1/4 cup butter

jar of wine**

**(optional – to be enjoyed through process)

Step 1. Start drinking.

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The essentials: pumpkin, ricotta, parmesan, pepper, sage, butter, eggs, and a jar of wine.

Step 2. In a large bowl mix the pumpkin, ricotta, parmesan, and eggs

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 Step 3. Add two cups of flour and start mixing it together.  It should start to take shape.  Add flour until the mix becomes dough-like and can keep shape.

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Kneading dough is oddly thereauptic.

 Step 4. Roll dough into a loaf.  Cut loaf in half and roll into a skinner loaf.  Repeat until you have a bunch of long snakes (about 3/4 inch think or smaller).

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 Step 5. Cut the dough into little squares.  Begin boiling a large pot of water.

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Step 5.  When the water is boiled, drop the raw gnocchis into the pot.  Meanwhile, melt butter with the sage in a large skillet over low heat.

Step 6. When the gnocchis float (about 3-4 minutes), they are ready to be taken out.  Put them directly into the butter sage sauce and let them sit for about 90 seconds.   Resist the urge to stir them.

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Step 7. After the longest minute-and-a-half ever, stir them up and let them cook for another minute.  Remove from pan and place them in a dish lined with paper towels to absorb some of the oils.

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Step 8. Garnish with sage and add a dash of salt and pepper.

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Step 9. Refill wine glass.  Enjoy.

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