I love Italian food, all of it, every inch of pasta and lasagne or pizza and calzones! My all time favourite though is Gnocchi, it’s tasty, simple and you can add any sauce to make it great. Italian is by far my favourite food group but of course it’s loaded with carbs and gluten and well that’s just not going to work for little Mr B’s virgin gut. So I had to make some changes if I was going to introduce any of it into his diet. You may have already noticed we use rice pasta as a replacement for wheat pasta but since I’m making my own Gnocchi from scratch I thought I would also replace the potato with pumpkin to make sure there was more the one veggie in this too.
It was a hit at dinner time, although I should have made the pieces a bit smaller as they turned out a bit gluggy (as gnocchi can be) and it was sticking to the roof of his mouth so he was eating it like a dog eating peanut butter and I ended up cutting it a bit smaller for him 🙂 other than that these went down a treat!
600g cooked and cooled pumpkin
75g coconut flour
100g white spelt flour
1 tsp minced garlic
1 tsp dried rosemary
1 red onion diced
1 can diced tomato
A handful of regular spinach chopped
Handful of baby leaf spinach chopped
Mash the pumpkin with a fork, add 1 egg and garlic and mix with the fork. (Make sure you let the pumpkin cool or you will cook the eggs who you add them and the mixture won’t stick together).
Add the coconut flour and give it a good stir through (with a spoon if you like) till it is completely mixed in. Let it sit for a few minutes (I had to change a nappy, so I probably let it sit for about 5min) as coconut flour really absorbs liquid. Then add the other egg and the spelt flour and give it a really good stir till it forms a sticky dough. Break off little balls and add them to boiling water. When regular gnocchi is cooked it rises to the top of the water but these didn’t so I just and to keep taking one out and checking it. You may have to do the same. Ours took about 10-15 min to cook and they stayed a little bit sticky which normal gnocchi doesn’t.
While that us cooking fry your diced onion until cooked. Add the can of tomatoes and simmer to they are warmed through, then add your spinach and cook till wilted. This took just a little shorter than the 15 minutes the gnocchi took.
Hubby and I sprinkled some Parmesan cheese on top which finished it off nicely but Mr B just had it plain.