Hello! 

Yesterday I showed you how I cook with my daughter. We prepared my vegan and gluten free version of gnocchi.  
In Poland, gnocchi is called lazy dumplings and this is our traditional dish. But I don't use potatoes, eggs and wheat flour as my grandmother and my mom :) I made them with pumpkin puree and non-roasted buckwheat.  
I invite you for a healthy and simple meal! 

Ingredients:

• 100 g of  non-roasted buckwheat groats
• 1 cup of pumpkin puree 
• 1 cup of buckwheat flour
• 2 tablespoons of potato or tapioca starch 
• a pinch of rock salt 
• a pinch of pepper 
• optional: a pinch of nutmeg (if you like :)) 
• a handful of fresh sage leaves 
• olive oil (or ghee butter in no-vegan version)

Preparation: 

1. Boil buckwheat in salted water.  

2. In a big bowl, blend th cooked  buckwheat and pumpkin puree. Add spices and flours. Knead dough for the last. If the dough is too pouring, add more buckwheat flour.

3. On a large board, sprinkle with flour, form the rolls with your hands, cut them into small "diamonds".

4. In a large pot, boil water with salt. Put the gnocchi into the boiling water and cook for a few minutes.

5. In a small saucepan, warm up the oill (or ghee), add chopped sage leaves and fry for a few minutes.

6. Gnocchi served with sage oil.

 

Bless you!

Moni 😍