| OWL Venice
Servings: 4 servings | Total Time: 1 hour
Made with homemade roasted pumpkin puree and a gluten-free flour blend sautéed with ghee and served with arugula and a creamy sage cashew sauce
- 1 small pumpkin *or 2 cups canned pumpkin*
- 2 tbsp olive oil
- ¼ tsp ground cloves
- 1 tsp sea salt
- 2 cups gluten-free flour blend
- 1 tbsp arrowroot starch
- 2 tbsp ghee
- 4 cups fresh arugula
Cashew Arugula Sauce:
- 1 cup raw cashews
- ⅓ cup turkey broth *heated*
- 1 cup arugula
- ½ cup fresh parsley leaves
- ⅓ cup olive oil
- ¼ tsp ground cloves
- ½ lemon *juiced*
- Sea salt + pepper
- Preheat the oven to 375℉. Prepare your pumpkin by coring and slicing into smaller segments. Add to a baking sheet with parchment paper. Drizzle with olive oil, cloves, sea salt and pepper. Roast for 35-40 minutes.
- Once the pumpkin is cooked, remove the skin and add to a food processor and puree and set aside. Lay some parchment paper on your work surface, add your gf flour, arrowroot starch and sea salt and pepper. Mix with your hands and then add in your pumpkin puree. Kneed with your hands until your gnocchi dough is formed. Dust with more flour if needed.
- With a gnocchi board, form each gnocchi by grabbing a small amount of the dough and rolling it out on the board.
- In a skillet, melt the ghee. Add in your gnocchi and saute for about 8 minutes until all sides are golden brown. Add in your arugula and toss for another 1-2 minutes.
- Make your arugula cashew cream sauce by first heating up some of the turkey broth on the stove. To a food processor add in the arugula, cashews, parsley, cloves, warm broth, lemon juice and sea salt. Blend until smooth and drizzle in some olive oil.
- Serve your gnocchi on a bed of arugula cashew cream sauce and garnish with some pepper.
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.