butternut squash gnocchi with sage butter sauce

 

 

One thing I love about shopping at farmers markets is that they keep me in touch with the seasons. And what's growing right now?  Lots of butternut squashes!  Of course you can make a lovely soup with them, which I have already done this fall, but my absolute favorite way to prepare butternut squashes is to create a dough and transform them into cute little gnocchi.  And don't let the 'g' word or lack of Italian blood make you shy away from trying this recipe, as it's super simple and pretty error proof.  For those of you gnocchi-making pros who have never used roasted butternut squash in your dough, I hope you find this variation as flavorful as I do.  Buon appetito!

 

ingredients for gnocchi

1 average size butternut squash

6 quarts of water + 1 teaspoon sea salt

1 cup brown rice flour, plus extra for shaping the dough 

1/4 cup nutritional yeast

1 tablespoon arrowroot powder or potato starch

1 teaspoon turmeric

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon freshly grated nutmeg 

1/4 cup milk of your choice 

 

Preheat the oven to 400°F. Wash off the outside of your squash then cut off the ends and discard or compost.  Cut the squash in half, lengthwise and deseed - make sure to save the seeds for roasting.

 

 

Rub the inside and outside of the squash with oil (I use coconut oil) and then place the halved squash, cut side down, in a ceramic baking dish or on a baking sheet on the top shelf of the oven. Roast for 55 to 60 minutes or until tender. Remove from the oven and let the squash cool to room temperature.

 

Once the squash has cooled, peel off the skin using a butter knife or your fingers.  Measure out approximately 2 1/2 cups and set aside. The remainder of the squash can be refrigerated to make another batch of gnocchi at a later date or used for some other butternut squash recipe. You could also make a double batch of this recipe for a large family or friend gathering.

Add 6 cups of water and 1 teaspoon of sea salt to a a stock pot and bring to a rolling boil.  While the water is heating, add the flour, arrowroot powder, nutritional yeast, garlic powder, turmeric, nutmeg and salt to a large bowl or mixer and blend.  Then add the milk and riced butternut squash to the bowl.

 

Knead the dough gently with your fingers or mix on low for about 20 seconds and then on medium speed for about 20 seconds more or until well combined - be careful not to overwork/mix the dough, as the gnocchi will become more dense.  Note - if you do not have a ricer, you can simply puree the butternut squash in a food processor or mash with a fork in a bowl.  

 

Take the dough and separate into for equal balls.  Sprinkle some flour onto a countertop surface or on a piece of parchment paper and roll one of the dough balls into a long log.  Cut the log into small bite size pieces, firm up the edges with your fingers, and then place on a large plate. At this point you have the option to put a slight indentation into each gnocchi with a fork.  

 

Continue this process until all of the dough has been formed into gnocchi.  Note - if you are using canned squash you may need to forego the liquid, as it may have a higher water content than the roasted squash.

Drop the gnocchi - about 8 pieces at a time - into the pot of boiling water (it works best if you stagger where you drop them) and cook for 3 to 4 minutes or until they pop up to the surface.  Scoop out the gnocchi with a slotted spoon or pasta strainer and immediately add to your serving bowls.  Continue this process until all of the gnocchi are cooked.  This recipe will yield approximately 32 gnocchi.

 

ingredients for butter sage sauce

3 tablespoons vegan butter or olive oil

1/8 cup fresh sage or other herbs of your choice

cracked white pepper to taste

 

While the gnocchi is cooking, add the butter/oil to a saucepan and set the heat to medium low. Once the butter has melted, stir in the herbs and pepper. Sauté for another minute, stirring frequently, and then remove from heat.

 

To plate, place as many gnocchi as you can eat in a bowl, drizzle with the sage butter sauce and then savor each bite!  

 

 

"Life is a combination of magic and pasta."

~ Federico Fellini

 

 

 

 

Comments

[Bindy]

Hey,
Do you think the gnocchi would freeze well? Without the sauce added?

[KESH]

That's a great question and I'm sorry to say I'm not sure. I know you can buy frozen gnocchi in the markets, so I would guess yes. If you give it a try, please let me know how it turns out. :)

[Elizabth]

Can't wait to make this recipe! Squash + Pasta + Autumn is one of my favorite events! P.S. is that a red Cutco knife?

[Karen Schulz-Harmon]

Liz I could not agree more! That is a red Cutco knife that was a gift from a dear friend. Enjoy! :)