We’re dumpling fans. We’re also tragically gluten intolerant. We’ve found that cooking gluten free has created a unique style of cooking. One that we’re still evolving, frankly. It’s a new breadth of textures and flavors to hone and so very exciting to play around with.
These dumplings are ripe for pan-searing which gives them a nice crisp crust and a gorgeous mouth feel. Add a little lemon sage butter to the pan.
Makes: 40 pieces/ 6 large servings / 8 side portions
Keeps: 1 month in the freezer
Time (with prepared pumpkin): 30 minutes
4.5 cups pumpkin puree
1.5 cups coconut milk
2 cups vegetable broth
1 TBSP coconut curry
1 TBSP neutral oil (avocado, oil blend)
Salt and pepper to taste
3 tsp = 1 TBSP
2 TBSP = 1 ounce
1 cup = 8 oz
1 cup = 1/2 pint
4 cups = 1 quart
4 quarts = 1 gallon
16 cups – 1 gallon
WHAT TO DO
Mix pumpkin, Parmesan, egg, white pepper, nutmeg and salt in a bowl. Add flour and mix until blended.
On a floured cutting board, take a handful of dough and roll it into a rope a half inch thick.
Cut the rope into 3/4” pieces and place on a flour-dusted sheet pan.
Once the sheet pan is full, place it in the freezer. Frozen gnocchi can be bagged and stored for future use or cooked off.
Cooking: Boil in salted water and cook until the dumplings float – remove with spider or slotted spoon, strain and sauce.
Overworking the dough is not your friend.
If you over boil these dumplings, they will disintegrate.
Grab a chardonnay and find yourself with renewed compassion for the world and chardonnay. Because that’s what good food does.