Pumpkin Gnocchi

This was my first try making Gnocchi (nyoh-kee) ever! It is a simple recipe that only take a few minutes to prepare. Gnocchi is great in soups, dessert, or with a sauce poured over them.

Ingredients:
15 oz can of Organic Plain Pumpkin
2 cups Rice Flour
1/4 Tapioca Flour
Dash of Nutmeg
Dash of All Spice
Pinch of Ginger
Pinch of Cinnamon

Combine all ingredients into a bowl and mix well. using your hands knead the dough for a minute or two. Sprinkle surface with a little rice flour and  take a fist size piece of the dough and roll into lengths approx 3 cm thick. Next cut dough into 2cm pieces, imprint with a fork if desired. Repeat until you have used all of the dough. Place gnocchi on a plate leaving space to prevent sticking.

Boil water in a large pan and add 3 tsp. of sea salt. Tap gnocchi from plate into boiling water (watch out for splashing) . Stir the gnocchi a little and leave to cook for approx 2-3 mins (gnocchi will reach the surface when done). Scoop out the gnocchi with a slotted spoon and shake of the water and transfer to a tray to dry.

You can either drizzle with a little olive oil and enjoy or place into a pan with olive oil and fry for approx 3-5 mins (until a little golden).

Sweet Potato Pumpkin Gnocchi Soup

A nice sweet and spicy combination of flavors!

Ingredients for soup and vegetables:
3 Med Organic Sweet Potatoes (Peeled and quartered for faster baking)
32 Fl Oz Chicken Stock (Kitchen Basic's Unsalted brand)
1/4 of an onion diced
1/2 cup Broccoli
1/2 cup Cauliflower
1 Parsnip
1 Carrot
Rutabaga
Mushrooms
Rosemary
Thyme
Ginger
All Spice
Pepper
Paprika
Lavender
1 cup Plain Rice Milk (Pacific Brand - This one doesn't have sunflower and/or safflower oil like other rice milks)
Olive Oil
1/4 tsp. Cayenne Pepper

Preheat oven to 350
Place the peeled and quartered sweet potatoes and onion in a baking pan, drizzle with olive oil and sprinkle Rosemary, Thyme, Ginger, All Spice, Pepper, Paprika and Lavender. Mix together to evenly coat and place in the oven for 30-40 mins (until soft).

Clean and dice the vegetables. I like to peel the carrots, parsnips and rutabaga, dice the broccoli, cauliflower and mushrooms.
Place the Broccoli, Cauliflower, Parsnips, Carrots, Rutabaga, Mushrooms in a baking dish lightly drizzle with olive oil and sprinkle with Rosemary and Thyme, toss to coat evenly and place in the oven for 20 mins (take out early if you like them crunchy).

Once the sweet potatoes are soft toss into blender, add 1 cup of Rice milk and 2 cups of stock 1/4 tsp cayenne pepper. Blend and add additional stock as needed. I used the entire 32 fl oz stock however if you want the sweet potato soup to be thicker use less. Pour the soup into a pot and add in the vegetables and pumpkin gnocchi (see next recipe for the gnocchi).