Pan Fried Pumpkin Gnocchi In a Mozzarella Walnut Thyme Sauce.

Ingredients

• 1/2 cup Rice Flour
• 1/2 cup Coconut Flour
• 1/2 cup Cornstarch
• 1 tablespoon Egg Replacer
• 1/2 teaspoon Powdered Ginger
• 1/4 teaspoon Pepper
• 1 tablespoon Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Salt
• 2 tablespoons Sugar
• 1 teaspoon ground cloves
• 2 Organic Eggs
• 1 can of Organic Pumpkin
• 1 1/2 cups Milk Alternative (Rice, Soy or Almond)
• 1 cup Mozzarella flavored Daiya Cheese
• 3 tablespoons Earth Balance Butter
• 1 tablespoon Cornstarch
• 1 teaspoon Dried thyme
• 1/4 cup Dried Cranberries
• 1/4 cup Roasted chopped Walnuts
• Addition Earth Balance Butter for panfrying

Directions

These my friends are Not your Typical  Gnocchi. They are different, made of flour and perhaps slightly firmer than the potato based. Often times Potatoes (though I love them) can  mute out other flavors. This was my attempt at a Gnocchi that actually read Pumpkin in each bite. This recipe will make a fair amount- if you have extras just freeze them on a baking sheet to prevent sticking together and then place into bags to store for another day.

To give these guys a nutritional Boost I used Part Coconut Flour. It is High in Fiber and Protein and is low is Digestible Carbohydrates. If you do not have Coconut Flour you can just double the rice flour. The flavor of the Pasta will change slightly- but not drastically. To make the Gnocchi Vegan/Egg Free simply omit the eggs and use 3 TBS of  Egg Replacer instead. Add a little extra Pumpkin Puree for the lacking moisture. Cook in the same manner- they will be slightly less firm this way- but still very good!

1. In a Large Bowl Combine The Flours, Cornstarch, Salt, Pepper, Dry Egg Replacer and Spices. Mix in the Eggs and Pumpkin and Mix well- use hands to kneed slightly to create a soft dough. It will break apart very easily but will not be super sticky.
2. On a Cutting Board roll dough into long narrow lines. Using a pastry cutter or knife cut the gnocchi. (see picture below) They should be no larger than an inch in width. With these guys smaller is better.
3. Fill a large Pot with water, add a splash of salt and bring to a rapid Boil. Add the Gnocchi. Once it is floating at the surface it is ready. Strain the pasta and use a paper towel to absorb some of their excess moisture.
4. Heat a Large frying pan and Add the Walnuts- dry roast them for maybe 5 minutes or so until golden brown. Remove and Set aside. Add some Earth Balance Butter and and then add the Gnocchi. Add a Pinch of Salt to the Pan and flip the Gnocchi around until it has a nice  little crunchy coating to it. Set aside.
5. In a Separate Sauce Pan-  Combine the Milk, Cornstarch, Thyme and Butter. Whisk until thick and Bubbly. Stir in the Daiya Cheese and a pinch of salt.
6. To Serve- Plate the Pan Fried Gnocchi, Drizzle the Cheese sauce and Top with the Roasted Walnuts and the Cranberries. Enjoy!

Ps- This photo does not portray the Cheese Sauce or Cranberries. If in a Rush Just melt a Little Daiya Cheese on top  of the Gnocchi!