Buckwheat, pumpkin and ricotta gnocchi with sage butter

I love Italy. I love the people, the culture, the architecture, the old world charm, the fact that men 'woo' me on the street there, the language, and the food. 


Oh, the food. You would imagine that it would be quite difficult to get a gluten free dish over there, considering one eats a pastry for breakfast, pizza/pasta/panini for lunch and pizza/pasta/panini for dinner. Au contraire! Per contrario! Their supermarkets, possibly owing to the fact that they are the kings of gluten-ous foods, are filled to the brim with gluten free options. Loads of ristoranti offer gluten free variations. And you can always go for the Caprese. Don't even start me on a good Caprese. 


1 cup of cooked pumpkin puree (hint: I cooked down about 600g of pumpkin for this, but just buy half a pumpkin. I'm sure the delicious, caramelised pumpkin chunks will come in handy somewhere. Insert smug/sly emoticon here)
1 cup of deli ricotta (and by deli I mean not the tinned one, the firmer variety)
2+ cloves of garlic 
1/2 cup buckwheat flour
1 cup potato flour
1/2 cup rice flour
3 tablespoons parmesan, finely and freshly grated 
Sea salt


Knob of butter, to pan fry the gnocchi in (don't be stingy)
Small bunch of sage, chopped
Whatever you want to serve the gnocchi with (doesn't have to be tomatoes and spinach)
Parmesan (non negotiable) and black pepper



1. Preheat the oven to 180 degrees Celsius.
2. Remove the skins from your pumpkin and chop into reasonably small pieces. Coat the tray and or pumpkin with olive oil, and cook for around 40-50 minutes until the pumpkin is squishy and browned.
3. Remove from the oven, and one cup worth of pumpkin chunks in your food processor. Once that is smooth, add in the ricotta and 2+ garlic cloves, depending on yo taste. Same goes with the salt.
4. Plop the puree in a large bowl and add in the flours and parmesan. Get your hands a bit dirty and knead the dough until you can pick it up and it isn't leaving pumpkin on your hands.
5. Plop it onto a bench floured with rice flour, and divide the ball into four. Take one small ball and roll it into a long and thin sausage shape. Once you are happy with the thickness, use the tips of your fingers to press it down lightly, so they are less circular and a bit flatter. 
6. Chop the flattened sausage into gnocchi sized pieces, and use a fork to make indents on either side. Apparently there is an actual technique to doing this in order to make the surface area even and thus more evenly cookable, but I really just did it for show so yeah. 
7. Boil a pot of water and lower some gnocchi, max 10 at a time, into the water with a slotted spoon. Let it boil until it rises from the bottom of the pan - about 4 or five minutes. 
8. While this is happening, pop a pan on some heat and add a knob of butter. Chop up your bunch of sage, and add it to the pan. 
9. Add the cooked gnocchi to the pan (pop it on some paper towel first, to get rid of some liquids) and cook until the edges crisp up and they get a bit of colour. Serve with whatever you fancy, whether that be tomatoes and spinach, or a more imaginative combination that has apparently escaped me. And parmesan. Also parmesan.