Squash Gnocchi

Contributed by our good friend Dale Lynn Plotnikow. Check out her instagram blog at:



1 squash (Kobacha 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


  1. Preheat oven to 400°F.
  2. 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.
  3. 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.
  4. 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.