Ok, ugly but super tasty + healthy is how I would describe this recipe. It’s also pretty fun to make with kids I’d imagine 🙂
Butternut Gnocchi
Serves 4, about an h
- About 2 lbs butternut squash (a medium sized one), skinned and cut into chunks
- 2 cups of any gluten free flour, I used amaranth
- Dried italian herbs, granulated garlic, salt and pepper, to taste
How to make it come together:
- Steam or bake butternut squash until soft (test with a fork). Place in a large mixing bowl and mash with a potato masher until smooth.
- Stir in flour and mix with your hands until a thick dough forms. Add your spices, about 2 teaspoons herbs, 1 garlic and salt and pepper to taste to the dough.
- Separate dough into two balls and roll each ball, one at a time, into a long snake-like line of dough. Cut lines of dough into 1 inch (2 cm) pieces. Repeat until all dough is used.
- Meanwhile, boil a large pot of salted water. Once boiling place all gnocchi pieces in the water and cook until the gnocchi floats to the surface (about 5 minutes). Remove gnocchi from the pot with a slotted spoon and place in a colander to remove excess water. Top or mix with desired sauce.
