This decadent, comforting dish is gluten free, cow dairy free and night-shade free. Gluten free flour can be tricky. It is a soft dough so use a light touch when rolling your gnocchis. This is the perfect activity to get the entire family involved in. The family that cooks together, stays together!
INGREDIENTS:
- 1 small butternut squash, about 1 pound
- 1/2 cup Manchego cheese
- 3/4 teaspoon nutmeg
- 2 large eggs
- 2.5 cups gluten free flour like King Arthur
- 3 tablespoons butter substitute like Earth Balance
- Handful of fresh sage leaves
- Salt
- Pepper
GNOCCHI INSTRUCTIONS:
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Cut the squash in half. Remove the seeds and chop evenly. Drop in boiling water until tender. Puree in a food processor until smooth.
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Combine pureed squash with cheese, nutmeg, salt, pepper and eggs in a stand mixer (I know the rule about making dough by hand but gluten free flour needs to be roughed up a little. It gives it more strength).
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Add the flour into the mixture and mix until combined. It will be a bit sticky but you should be able to roll it in a ball.
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Flour a work surface and your hands. Create a rounded ball of dough in your hands. Then roll out onto your floured surface into a long “rope” about ½-inch wide. Cut the rope into ½-inch pieces.
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Use a gnocchi paddle or fork to ridge the gnocchi
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Bring a large pot of salted water to boil. Boil the gnocchi in small batches until they float, then remove and repeat.
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SAUCE
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- Meanwhile, heat another large skillet over medium heat. Add the butter substitute (butter if you are not cow dairy free) and 5 whole sage leaves. Stir until it begins to foam taking care that it does not burn.
- Add fresh gnocchi to the butter sauce until they brown
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- Add salt and pepper to taste
- Top with more cheese and serve!