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Gluten-Free Butternut Squash Gnocchi

Updated: May 17, 2019


It is officially as cold in Montreal as a very cold winter day in LA. Dislike. It was 1000 degrees with a million percent humidity two days ago, so apparently we are doing this fall thing now. That means it is officially time for butternut squash and carbs, carbs, carbs! This gnocchi is slightly labor intensive, but so very worth it. This is how we made it:


Ingredients:


1 butternut squash

1 ½ cups gluten free flour blend (plus more for rolling)

1 tsp salt

1 tsp pumpkin spice

Few grinds of pepper

2 tbsp fresh sage, chopped


Directions:


Preheat your oven to 400 degrees.


Line a baking sheet with a silicone baking mat or parchment paper.


Cut the butternut squash and remove the seeds and stringy part. Pro tip: save those seeds to toast and eat! Lay the squash face up on a baking sheet, and roast your squash for about an hour. Your squash should start to brown on top and be soft all the way through. Set aside to let it cool slightly.


Once your squash is cool enough to handle, scoop out the insides into a food processor. Process until smooth.


In a large mixing bowl, add 1 ½ cups of the squash puree, salt, pumpkin spice, and pepper. Stir to mix well. Add in the flour slowly and keep mixing. The dough will be soft and sticky and a little difficult to work with at this point.


Divide the dough into four pieces, and roll each piece out on a floured surface into about a ½ inch wide, very long snake. Cut 1” pieces crosswise to make little gnocchis. Use a fork to make a cool pattern or perhaps look up some cute thing on Pinterest. I am not here for that. I used a fork.


Bring a large pot filled with water to a boil. Depending on the size of your pot, you’ll need to work in about two batches. Add the gnocchis(is this a real word?) to the boiling water being sure not to crowd the gnocchis. You need your space, and so do these dumplings. The gnocchis will begin to rise to the top, and once they are laying flat on the surface of the water give them about 30 more seconds. Remove them with a slotted spoon and set them aside on a plate.


You can either eat them like this, or air fry them on 370F for a few minutes to get them crispy.


Serving options: Sauteed greens and/or these Shiitake and Apple Sausages!

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©Not That Kind of Vegan 2018