Whole Wheat Pumpkin Gnocchi

The pumpkin proliferation continues around here as I am embracing an initiative I call “Minimalist March”. Essentially, I am not going to buy any groceries or craft supplies this month, but instead use up what I have lying around the house. The only exception is that I will allow myself to buy fresh produce. A girl has to eat her fruits and veggies!

In this spirit of minimalist March, I finally cut open my last pumpkin and decided to try out gnocchi-making. Here’s the recipe:

Mix:
1.5 cups of pumpkin puree (or 1 15 oz. can)
~3 cups of whole wheat flour
1/2 teaspoon of salt
dash of black pepper, cinnamon, nutmeg, and cloves

Combine all of these ingredients. Keep adding flour until the dough is no longer sticky.  Once you can easily mold the dough, divide it into six balls. 
Fill a pot half full of water and put it on to boil. Meanwhile, roll each ball into 1/2 inch snakes (for lack of a better word) and then cut the snake into 1/2 inch pieces.  You can do test pieces and estimate longer or shorter if you would like.

Once the water is boiling, throw the gnocchi pieces into the water. When they come up to float they are finished. Fish the gnocchi out.

The recipe makes about 4 servings. I froze the extra uncooked gnochii on a cutting board and stored them in container in the freezer until my next gnocchi craving.

I then sautéed the gnocchi with onions, garlic, and some arugula pesto left over from the summer. Served with homemade ricotta and jalapeno garnish, it was quite the tasty meal!