Pumpkin Gnocchi and Mini Cheesecakes (gluten free)

I have been researching gluten free flour options because I have found that most of my baked goods have tasted too potato-ey.  I finally found the answer... Better Batter.  The basic gist is that this woman found a great flour combination that can be used as a straight substitute in cooking, rather than having to add special ingredients with the options I had found previously.  At $7.50 a box, it is SO much cheaper than other flours and it makes a huge difference in baking.  Another great thing about this company is that they have all sorts of grants and funding that help make it possible for people in need to obtain the nutrition options they require.  I love that this company gives back and is not just another food conglomerate looking to make money off of people who have gluten tolerance issues.

Anyways, over to the great Pumpkin.

I have had a large can of pumpkin puree glaring at me from the cabinet so I decided to have a little fun in the kitchen.  Armed with vino, my Kitchenaid mixer and my new favorite flour, Better Batter, I got to work on a pumpkin feast.

Pumpkin Gnocchi (Gluten Free) with Browned Ghee (butter) Sage Sauce and Spinach

Ingredients (serves 4)
gnocchi
1 and 1/2 cups Better Batter Gluten Free Flour
1 cup pumpkin puree
2 egg whites, frothed
1/4 tsp nutmeg
1/4 tsp sea salt
ground pepper

Sauce
3 TBSP ghee (or butter)
1 tsp balsamic vinegar
1 clove garlic, minced
1 tsp dried sage
1 cup fresh spinach
1/4 cup fresh ground parmesan cheese (optional)

Directions

1. Start your large pot of water and salt when it comes to a boil (if you place the salt in first, it will take longer for the pot to boil... seems elementary but I thought I would toss that tip in here).  
2. In a large bowl, combine pumpkin, nutmeg, salt and a pinch of ground pepper.  
3. Fold in the egg whites with a rubber spatula.  Slowly fold in the flour until the pumpkin mix becomes doughy.  The dough will be sticky, so do not add more flour as the gnocchi will be chewy if you do.  
4. Place the dough on a lightly floured surface and carefully roll the dough out into a few long snakes, about one (1) inch in diameter. Cut the dough into one (1) inch intervals.  
5. Add the ghee (butter), garlic and sage into a small sauce pan and bring to a simmer.  Once warm, add the balsamic vinegar
6. Add spinach to the sage sauce, and stir constantly to ensure the mixture does not burn.
7. Gently add the gnocchi to the boiling water and allow to cook for 4-6 minutes, or until the gnocchi rises to the top.  
8. Drain the water from the gnocchi and plate it up
9. If desired, add the parmesan cheese to the sauce and stir. 
10. Remove from heat and pour over the gnocchi
11. Enjoy!

Pumpkin Gnocchi!

Mini Pumpkin Cheesecakes (gluten free)

Ingredients - makes about 24 mini cheesecakes

Crust

1 cup almond meal

2 TBSP ghee (or butter)

Cheesecake

8 oz low or non-fat cream cheese

1 TBSP non-fat plain greek yogurt

1/2 cup packed brown sugar (or 1/3 cup agave nectar)

1/2 cup pumpkin puree

1/4 tsp sea salt

1 egg

1 tsp vanilla

1/2 tsp cinnamon

1/4 tsp nutmeg

Directions

1. Preheat the oven to 350 degrees
2. Melt the ghee/butter in the microwave
3. Combine the ghee/butter with the almond meal
4. (I recommend either lining the mini muffin tin with paper or placing a small circle of wax paper on the bottom to prevent sticking) Spoon the mixture into the mini tins and press down so that it is compacted down. 
5. Bake in the oven for about 7-9 minutes, being careful not to burn the crust.  It should just brown on the edges
6. In a mixing bowl, cream the cream cheese, yogurt and brown sugar, but be careful not to over mix as cheesecake should be creamy, not fluffy!
7. Slowly add the pumpkin puree, sea salt, egg, vanilla and spices
8. Spoon the pumpkin mix evenly into the muffin tins
9. Bake for 20-25 minutes, or until the outer edges are brown and the center is no longer jiggly.
10. Let cool in the pan for about 30 minutes, remove from the pan and place in the refrigerator for a minimum of 2 hours prior to serving.