Pumpkin Sweet Potato Gnocchi

SERVES: 4 

PREP TIME: 1 hour

COOK TIME: 10 minutes

1 medium pumpkin (2 ½ cups- peeled and cut into 1” chunks)

2 large sweet potatoes (1 ½ cups- peeled and cut into 1” chunks)

4 TBS olive oil or ghee

2 TBS minced garlic

2 cups cassava flour -plus some for kneading and rolling the gnocchi (I like Otto’s) 

½  cup cashew milk yogurt (I like Forager brand)

2 fresh sage leaves, minced

½ tsp salt

¼ tsp pepper

Sage Brown Butter Sauce

4 TBS butter

¼ tsp red pepper flakes

6 sage leaves, minced

Preheat oven to 400F

Toss pumpkin and sweet potato cubes and minced garlic in olive oil to coat and arrange them on a sheet pan covered in parchment paper. Season with salt and pepper. Cook until fork tender, about 20 minutes. Remove from the oven and allow them to cool. 

In the bowl of a food processor, mix pumpkin, sweet potato, garlic and any olive oil you can scrape from the parchment paper along with the cashew yogurt and minced sage. Mix until smooth. Add the cassava flour ½ cup at a time until dough holds together.

Turn dough onto a surface sprinkled with cassava flour and knead gently a few times until dough is smooth and not sticky. Divide dough into 6 equal pieces. Roll each chunk of dough into a rope ½” thick. Cut the rope into ¾ “ pieces. Transfer pieces to a parchment lined baking sheet and continue rolling and cutting the remaining dough.

Bring a large pot of water to a boil. 

Make the butter sage sauce while water is boiling. In a cast iron pan or other skillet, melt the butter. When the butter is completely melted, add red pepper flakes and minced sage. 

Cook gnocchi in boiling water and remove with a slotted spoon when they float (about 5 minutes). I put the gnocchi directly on a pan lined with a paper towel to remove excess water. 

Pat gnocchi dry and transfer them to the skillet of butter and herbs. Brown the gnocchi in the butter herb sauce until the gnocchi is crisp and has soaked up the butter. 

Serve immediately and enjoy!