Gnocchi is such a comfort food. Those soft on the inside, crispy on the outside little pillows are a really nice treat. These butternut squash gnocchi are gluten free and paleo so a far stretch from your traditional rendition. I cooked these for a group of 9 and got majorly scolded for not making enough. This is a common complaint around my dinner table. The butternut gnocchi is lovely drizzled in a simple garlic brown butter but I opted to sauté it with some Italian sausage and spinach. The whole30 is officially over today, congrats to anyone who joined in on the detox challenge!
Butternut Squash Gnocchi
Ingredients
- 1- 2 lb butternut squash, peeled and cubed
- 3 eggs
- 1 C tapioca flour
- 1 C almond flour
- 3 Tbs coconut flour
- 1/2 tsp sea salt
- 1/2 tsp cracked pepper
Instructions
- Roast the butternut squash with a bit of olive oil and salt for about 45 minutes until very tender.
- Let the squash cool and transfer to a large bowl, mash with a fork or in a food processor.
- Combine the squash, eggs, flours, salt and pepper with a stand mixer or by hand. The dough will be very sticky.
- Put the dough in a ziplock bag and cut one of the corners off or use a piping bag. Pipe out long strands of dough onto a parchment lined baking sheet. Cut into 1 inch pieces, if the dough sticks to the knife dip it in some tapioca flour.
- Get a large pot of water boiling and roll each inch piece into an oval.
- Drop gnocchi in the water, they're ready when they float to the surface. Remove with a slotted spoon and set aside.
- In a separate skillet heat some olive oil and drop the gnocchi in making sure not to overcrowd the pan if you want them nice and crispy. Cook for 2 minutes each side and repeat.
- Serve gnocchi with sautéed spinach, Italian sausage, tomato sauce, brown butter and parmesan cheese or whatever else you'd like and enjoy!
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