This is not something I make often but including vegetables in the gnocchi such as pumpkin, carrot or sweet potato makes it more interesting and delicious.  You can enjoy this gnocchi with many different vegetable combinations that include either gluten-free flour or nut meal. In this recipe I used a mixture of nut meal for the protein and tapioca flour to add some lightness! This dish can be a little on the filling side so you won’t need much! Pair it with a light salad for a delicious meal.

1. Prepare the pumpkin, cook and puree and measure.
2. Process the pumpkin, almond meal, tapioca, salt, bi-carb soda and chia seeds until well combined. You want a consistency that can form a ball easily and doesn’t stick too much.
3. Store in the fridge for 30 minutes (this just makes it easier to roll).
4. Use a clean flat surface and dust the area with a mixture of almond and tapioca flour then roll pumpkin mixture one handful at a time into long tubes that are about 1/2 inch diameter.
5. You can then cut along in bite size pieces and imprint a fork into them to give a textured surface.
6. Have a pot of boiling water and drop the gnocchi in (8-10) at a time and remove once they have floated to the top.
7. Heat a non-stick pan to a hot heat with the coconut oil then fry gnocchi until a little crispy (this is optional but adds a great texture and flavour). Set aside on paper towel.
8. To make the sauce: Heat olive oil at a low temperature, add the onion and garlic and slowly fry on a low heat until they are translucent. Takes about 5-10 minutes. Add the tomato sauce, stock, herbs, bay leaf, salt & pepper and simmer for another 10-15 minutes or until it thickens.
9. Dish the gnocchi up in a bowl then drizzle the sauce on top. Serve with roasted tomatoes, green salad or steamed vegetables. For more salad ideas.