1 cup pumpkin puree (you can obviously use fresh pumpkin puree or you can get it in the can, but make sure it is 100% pumpkin puree, not pumpkin pie filling!)
¾ tsp. salt
¼ teaspoon nutmeg
¼ teaspoon pumpkin pie spice
1 ½ cups of almond flour
Directions:
Simply start by mixing your pumpkin puree, salt, nutmeg and pumpkin pie spice in a bowl. Sift in your flour and combine, do not over mix!!
Next, flour your hands and shape the gnocchi in your hands. I recommend the equivalent of a teaspoon size shape, do not handle excessively!! Prepare a cookie sheet with parchment paper and put the gnocchi on the parchment paper, but in the refrigerator to set for an hour.
Start boiling water in a pot, salt the water. Take the gnocchi out of the freezer and check that it is firm enough to start cooking. Once the water is boiling, carefully drop the gnocchi in the water, repeat with all of them until fully cooked after around 6-8 minutes. Enjoy!!
Reader Submitted Recipe
Caroline Chirichella
