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Plant Based 411
October 2019



Gnocchi for a Good Cause
By Nancy Eisman


Pink Pumpkin & Charleston Yam Gnocchi


Pink Pumpkins are available now in honor of Breast Cancer Awareness Month. This special variety is pale pink on the outside to be different, but similar in color to regular pumpkin on the inside and is interchangeable with regular pumpkin or squash in any recipe.

This month I’ve made some homemade gnocchi using the Pink Pumpkin flesh and flour – just these 2 ingredients! To take the dish to a higher color and flavor level I’ve also made potato gnocchi using Charleston Purple Yams. The two g’s together are drizzled with a bright green sage, arugula and basil pesto to create a beautiful presentation on the plate.

Pretty simple to make, and very delicious to eat, you will enjoy this recipe and your Pink Pumpkin purchase will benefit breast cancer research.

Pink Pumpkin & Charleston Yam Gnocchi

Ingredients for Gnocchi:

1 cup Pink Pumpkin purée
1 cup all purpose flour
1 teaspoon turmeric
1 teaspoon paprika
Pinch of salt & pepper
1 cup Charleston Purple Yams puree
1 cup all purpose flour
Pinch of salt & pepper

Ingredients for Pesto:

3 cups arugula
1 ½ cups basil
6 fresh sage leaves
2 garlic cloves
2 tablespoons white miso
2 tablespoons pepitas
2 tablespoons water

Pepitas for garnish

To make the pesto, combine all the ingredients except the water in a high speed blender. Add a little water to thin the consistency for drizzling. Set aside.


To make the pesto, combine all the ingredients except the water in a high speed blender. Add a little water to thin the consistency for drizzling. Set aside.

To make the Pink Pumpkin gnocchi, combine the pink pumpkin purée with the flour, turmeric, paprika, salt and pepper to form a dough. Transfer the dough to a floured surface and divide in quarters. Roll each section into a 1” “snake” and then cut the snake into ¾” pieces. Use a fork dusted with flour on each piece to make gnocchi indentations.


To make the Pink Pumpkin gnocchi, combine the pink pumpkin purée with the flour, turmeric, paprika, salt and pepper to form a dough. Transfer the dough to a floured surface and divide in quarters. Roll each section into a 1” “snake” and then cut the snake into ¾” pieces. Use a fork dusted with flour on each piece to make gnocchi indentations.

To make the Charleston Purple Yam gnocchi, combine the CPY purée with the flour, salt and pepper to form a dough. Follow the rest of the directions above.


To make the Charleston Purple Yam gnocchi, combine the CPY purée with the flour, salt and pepper to form a dough. Follow the rest of the directions above.

Boil a pot of water. Add some of the gnocchi. If any stick to the bottom, gently loosen with a spoon. Continue cooking for about 2 minutes until the gnocchi rise to the top. Cook another 3-4 minutes and then remove the gnocchi using a slotted spoon. Repeat with the remaining gnocchi.


Boil a pot of water. Add some of the gnocchi. If any stick to the bottom, gently loosen with a spoon. Continue cooking for about 2 minutes until the gnocchi rise to the top. Cook another 3-4 minutes and then remove the gnocchi using a slotted spoon. Repeat with the remaining gnocchi.

Drizzle the pesto over the hot gnocchi and serve garnished with pepitas.