Butternut Gnocchi

Written by Kajsa IngelssonDecember 9, 2020

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.