Serves 3-4 people as a main dish
You will need:
2 cups pumpkin puree (I used 1 can)
2 cups gluten free flour (I used buckwheat)
Simply combine put the pumpkin in a bowl and add 1 cup of flour and a pinch of salt, and using your hands, knead well until it makes a dough. Continuing to add flour until it reaches the desired consistency, which is a consistency similar to a bread dough, that it's still moist, but doesn't stick to your fingers.
Once you've got your dough, now comes the fun part. Split the dough into 4 even sections, then roll each section out into long sausages, about the thickness of your thumb. Once you have your sausages, use the edge of a fork to section the gnocchi up into pieces just a little bigger than the thickness of your thumb. Once you have all your individual gnocchi, use the fork again to lightly squash and indent the gnocchi with the striped pattern.
To cook the gnocchi is simple: bring a big pot of water to the boil and add the gnocchi. Once the water comes back up to a rolling boil, allow the gnocchi for cook for 3-5 minutes, or until they all start to float on top. Then simply drain and combine with your favourite sauce!