Excerpted from The China Study Cookbook: Revised and Expanded Edition by LeAnne Campbell, PhD
Makes 6 servings
I love taking this dish to pot-lucks. At first, it may seem difficult to make, but it’s really quite easy. And once you make it, it becomes easier each time. In fact, you can make almost any type of vegetable gnocchi: potato, sweet potato, beets, etc. I have found tomatoes with jalapenos, zucchinis, and corn to be the perfect topping for pumpkin gnocchi.
1 (15-ounce) can pumpkin puree
2 3/4 cups whole wheat pastry flour
1 cup sliced onions
1 teaspoon dried basil
1 tablespoon dried oregano
2 tablespoons vegetable broth
1 (28-ounce) can diced tomatoes with jalapenos
2 large zucchinis, sliced
2 cups corn
Salt and black pepper, to taste
- To make gnocchi, mix pumpkin and flour to make a soft dough. If necessary, add more flour so the dough holds together and is not sticky.
- Divide dough into 4–5 sections and place on a floured surface. Roll each piece into a rope about 1 inch in diameter. Cut each rope into 1-inch pieces.
- Fill a large pot with water and salt it generously. Bring to a boil over medium-high heat. Add about one-quarter of the gnocchi to the boiling water and cook until the gnocchi rise to the surface and float, about 5 minutes. With a slotted spoon, remove the gnocchi from the water and transfer to a serving dish. Continue until all the gnocchi are cooked.
- In a large saucepan, saute onions, basil, and oregano in vegetable broth over medium-high heat until onions brown. Add tomatoes, zucchinis, and corn. Cover and cook for 5–7 minutes, until zucchini is tender.
- Place vegetable sauce on top of gnocchi and season with salt and black pepper. Serve immediately.