Squash Gnocchi
Contributed by our good friend Dale Lynn Plotnikow. Check out her instagram blog at:
Ingredients
1 squash (Kabocha squash used)
2 eggs
1-2 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1 teaspoon salt
1/4 cup butter or vegan spread
1 teaspoon garlic
Directions
- Preheat oven to 400°F.
- Roast the squash until it is soft, let it cool so you can handle it, scoop out the flesh, and you are ready to rock and roll.
- In a large bowl, add the squash flesh, 2 eggs, mash it altogether with a potato masher. Season with salt, now add a bit of gluten free flour, using a fork, mix the flour into squash egg mixture, then add a bit more until the mixture is not to sticky (about 1 to 1.5 cups). Flip the mixture onto the counter or a large wooden cutting board. Knead into a ball, until the mixture is not sticky. Taking small sections of the dough roll them out like a snake, using a pizza cutter or knife, cut into bite size pieces, then press down with a fork. Continue to roll out and cut the rest of the dough.
- At this stage you can freeze them until ready to cook them or you can cook them. Start by boiling a large pot of salted water, when water is boiling at the gnocchi, but don't over crowd the pot, once the gnocchi floats to the top, remove from water. I sauteed them with butter and garlic, or you can add your favorite to sauce to them. No matter the sauce I add, I usually fry them in butter or coconut oil first.