9/15/2022
Kelsey’s Butternut Squash Gnocchi
Bring the warm flavors of Fall into your home with this easy gluten-free, vegan gnocchi.
Ingredients
Butternut squash gnocchi
- 1 medium butternut squash
- 1 large russet potato
- 2 cups gluten-free flour
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 tbsps. minced garlic
- 2-3 tbsps. olive oil
- 1/2 cup vegan parmesan cheese
Browned butter sage sauce
- 4 tbsps. vegan butter
- 1/2 tsp. red pepper flakes
- 6-7 fresh sage leaves, plus more for garnish if desired
Directions
Butternut squash gnocchi
- Peel the butternut squash and potato then cut each into 2-inch pieces.
- Heat oven to 425 degrees. Toss butternut squash and potato with 1 to 2 tbsps. olive oil. Season with 1/2 tsp. salt and pepper. Arrange the vegetables on a baking sheet with minced garlic. Roast in the oven until they can be pierced easily with a fork, about 20 minutes. Remove vegetables from the oven and allow them to cool.
- Attach a metal food grinder attachment with a fine grinding plate to your stand mixer.* Turn the mixer to speed 4 and grind the squash, potato, and garlic together. Remove the food grinder and attach a flat beater. Add 1/4 cup parmesan and remaining salt to the squash-potato mixture. Set mixer to stir speed and gradually add the flour 1/4 cup at a time until the dough holds together and is almost smooth. Add more flour a tablespoon at a time if the dough is still sticky.
- Turn dough onto a lightly floured surface and knead gently. Divide into 6 equal pieces. Roll each portion of dough into a 1/2-inch-thick rope, then cut into 1-inch pieces. Transfer gnocchi to a parchment-lined baking sheet and repeat with the remaining dough.
- Cover gnocchi and place in the refrigerator to rest for 45 minutes to 1 hour.
- Bring a large pot of salted water to a boil. Cook gnocchi in batches for 5-7 minutes, stirring occasionally to keep them from sticking to the bottom. Gnocchi is cooked when it floats to the surface.
- Remove the cooked gnocchi with a slotted spoon and place them in a colander to drain. Transfer to a baking sheet in a single layer and repeat the cooking process with the remaining gnocchi.
*If you don’t have a stand mixer or food grinder attachment, you can use a hand mixer.
Browned butter sage sauce
1. Melt butter in a large skillet over medium heat until bubbly. Add red pepper flakes and sage. Cook until the butter starts to turn golden, about 3-5 minutes.
2. Add cooked gnocchi to the skillet and toss. Season with sea salt and black pepper to taste. Continue to cook the gnocchi, tossing occasionally, until all the butter is absorbed, and the gnocchi is crispy.
3. Serve immediately with fresh sage leaves and parmesan cheese.