Seattle is feeling the chill of its coldest weather today. A light dusting of snow arrived last night, and the anticipation for a morning adorned in a snow-covered white wonderland had us buzzing with excitement. My daughter's enthusiasm was dampened when she realized she had to head to school instead of enjoying a cozy day at home with a comforting cup of hot chocolate and movie.
Also I have been away from this blog for a loooooong time. As I mentioned in my older posts, I faced some health issues that began during the pandemic. I dealt with pretty scary health issues, but I'm happy to say that I am making significant progress in regaining my health. How am I getting better? You guessed it—lifestyle and self-care. Essentially, I'm changing the way I live through food and exercise(mental and physical). It's a lot of work, every day, all day. Everything I do is a reminder that I am taking good care of myself both mentally and physically. Otherwise, I risk losing my health and "normal" life. I definitely don't want that!
I've learned that no medicine or doctor can heal my body other than myself, especially when dealing with a so-called mystery disease that no one knows what's wrong. It is also very common for women, but some men suffer from it too. I did go through a major surgery that required a doctor, but in the end, I'll have to do the rest of the work to regain my health for good.
Anyway, I can go on and on about this; perhaps I'll make a post dedicated to it some other time. I've learned and am still learning so much about diet and lifestyle that may help someone else going through a rough medical situation. My point today is that this is why I have been away. I had no energy, strength, or inspiration to work. My diet has changed drastically. I thought I was a healthy eater, but no—not enough to prevent me from having such a digestive nightmare. I see food and cooking differently now because I have to. I didn't know how to reflect that here on my food blog, but I am finding a way slowly. My recipes and food that I want to share here will be slightly different, even though my recipes have been always on the healthy side. I will post recipes that are catered to any kind of diet, but I will probably share more vegetables, less sugar, gluten-free, and dairy-free recipes here.
This gnocchi recipe is super easy and super quick to make. While it involves a few steps, they are all straightforward. Bake the kabocha, mash it, combine with egg, flour, and cheese. Transfer the mixture into a ziplock bag, snip off a small corner (about 1 cm or half an inch), and shape the dumplings as shown in the photos. Boil these little delights in hot water until they float up—a process detailed below. I made mine gluten and dairy free but you can switch that based on your preference easily.
I trust you'll find this recipe easy to follow and worth trying! Wishing you all a fantastic weekend, and I genuinely hope you give this delicious gnocchi a place in your culinary adventures!
Ingredients:
- 2 cups mashed Kabocha pumpkin (about 1 small pumpkin)
- 1/2 cup potato starch
- 1 cup oat flour or gluten-free all-purpose flour
- 1 tablespoon Himalayan pink salt
- 1/2 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- a bowl of water, room temperature
- 1/2 pound of chanterelle
- 1 cup of white wine
- 1 tablespoon of extra virgin olive oil
- 2 cloves of garlic
- one large shallot
- pinch of salt and pepper
- 1cup of vegan parmesan
Instructions:
Prepare Kabocha Pumpkin:
- Preheat the oven to 400°F (200°C).
- Cut the Kabocha pumpkin in half, remove seeds, and place it on a baking sheet.
- Roast in the oven until the flesh is soft (about 40-45 minutes).
- Scoop out the pumpkin flesh and mash it thoroughly.
Make the Gnocchi Dough:
- In a large mixing bowl, combine the mashed Kabocha pumpkin, potato starch, oat or gluten-free all-purpose flour, salt, garlic powder, and black pepper.
- Mix until a dough mixture forms.
Cook the Gnocchi:
Bring a large pot of salted water to a boil.
- Put dough mixture in a zip lock bag. But the tip about 1.5 cm or 1/2 inch. Squeeze about a teaspoon size and cut it into hot water by using a knife. Drop the gnocchi into the boiling water and cook until they float to the surface (usually about 2-3 minutes). Scoop and place gnocchi in a bowl of water.
- Shred chanterelle in 2-3 bite size pieces by hand and set them aside in a bowl. Heat the pan with a table spoon of extra virgin olive oil. Add chopped garlic and shallot. Sauté for a minute. Add shredded chanterelles and sautéed. Add 1 cup of white wine and cook for 2 minutes. Add salt and pepper. Grate pecorino cheese over if you like.
Garnish (Optional):
- Garnish with chopped fresh herbs like butter sautéed sage, a sprinkle of parmesan or vegan Parmesan cheese. Drizzle extra virgin olive oil.
Serve Immediately:
- Serve the Kabocha Pumpkin Vegan Gluten-Free Gnocchi immediately for the best texture.
Enjoy your delightful and flavorful gnocchi!
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