this don't taste too good. i'm gonna fry it

i came up with this idea for pumpkin gnocchi and i just knew it was going to be excellent.  i'm such a genius at cooking after all (insert sarcasm here).  i've made gnocchi a few times before and each time its turned out progressively better.  if you're my friend-friend, you were probably around for gnocchi fest 2010, when i made bacon gnocchi with marinara, jalapeno gnocchi with creamy gorgonzola, butternut squash gnocchi with basil pesto.  so with all that ego boosting experience i thought for sure i could make fantastic gnocchi with fake flours.  fail.  
i ended up having to use like six times as much flour as i should have, and the gnocchi were still all weird.  i thought they were the right texture, but i test boiled one, and it was super mushy and falling apart within a minute of being in the water.  i tried to pan fry them in olive oil and butter, but they just all melted into like a big pancake.  so, i decided to deep fry them.  and all was well in the world again.  they weren't then gnocchi, they were like crunchy dough balls that tasted nothing like pumpkin.  whatever, standmixing devirginizing experiences rarely end up as you'd hoped.  cook time plus prep time ~ a million hours, yields eleventy billion servings, not that many carbs per serving even though i had to put all of my remaining almond flour.


ingredients

1 can pumpkin puree
1 egg yolk
0.25 cup shredded grana
no more than 0.25 cup vital wheat gluten
some flaxseed meal
some almond flour -- i say some because you gotta keep adding it in small amounts until the dough is right

• mix all your ingredients in your awesome cuisinart stand mixer (you can see it in the background above)  keep adding flour in small amounts until dough is not dry but doesn't totally stick to your fingers when you touch it
• take a handful of dough and roll it out into a quarter inch in diameter stick.  cut off quarter inch pieces and put aside.
• if you want to, you can shape these with a fork.  you don't have to if you're going to fry them, cause they mostly lose their shape, but  i did.  and it took hours.  see:

• cook them.  i fried in safflower oil over medium high heat and removed when they were browned.  i was pretty grumpy that these didn't turn into my dream gnocchi.  they weren't so bad tho.  i tossed them in my creamy pesto and we still sort of liked them.