Butternut Squash Gnocchi
Time to make: 50 minutes
Passive time: 2 hours
- Preheat the oven to 400°F. Cut the butternut squash lengthwise down the middle. Remove the seeds. Lightly oil the cut side of the squash and lay face-down on a baking sheet. Bake for 30–40 minutes or until a fork can easily pierce the squash.
- Bring a medium pot of water to a boil. Peel and cut the potato into medium-sized cubes. Add to the boiling water. Cook for 10 minutes or until fork tender. Drain and mash. Set aside to cool.
- Peel the skin off the cooked squash. Add to a food processor and blend until it’s a smooth purée. Let cool and then measure out 1 cup. (Reserve any extra squash for another use.) Add to a bowl with the potato, brown rice flour and salt. Mix together, using a spoon and then using your hands to knead. If the dough is dry, add more squash. If the dough is too wet, add flour.
- Divide the dough into four equal pieces. Sprinkle flour on your work surface. Gently roll each piece into a rope about 2″ thick. Cut into ½” wide pieces. Lightly coat the pieces with flour and place on a parchment-lined baking sheet. When all the gnocchi is formed, refrigerate for 1 hour.
- Bring a large pot of water to a boil and preheat the oven to 350°F. Add the gnocchi to the boiling water. Gnocchi is done when it floats to the top. Remove the gnocchi with a slotted spoon and transfer to a parchment-lined baking sheet.
- Once all the gnocchi is cooked, lightly drizzle with oil. Bake for 15–20 minutes, flipping over halfway.
- While the gnocchi is baking, prepare the sauce. Add the butter to a pan over medium-low heat. Once it’s melted, add the garlic. Cook for 1–2 minutes then add the thyme, sage and salt. Continue cooking for roughly 5 minutes, stirring occasionally.
- Lightly toss the gnocchi in the sauce and serve immediately.
Robin is the creator of the blog Greens, Eggs and Yams. Her passion is creating vegan and gluten-free foods that don’t compromise on taste. She loves being in the kitchen, creating recipes that everybody can enjoy!