This is my first squash recipe this season. I can’t believe it’s taken me this long to pull one out! Usually, October 1st rolls around and I’ve already made squash soup 3 times or more. I’m slackin’ over here.
Now that I’ve had a taste though, I can’t wait to start making some more squash recipes!
It is because of those 3 things right there that Autumn is 100% my favorite time of year.
Such delicious AND nutritious foods! SO EXCITED.
Especially when I can make one of them into super yummy gnocchi…. Mmmmmmm.
And topped with some sage-infused coconut oil, chopped walnuts, and dried cranberries?? Oh, be still my beating heart! My favorite flavors.
Of course, you can just eat them plain with some oil (that’s what Dave did), but I like to roll out all the stops for something special like this : )
Unfortunately, Scarlett wouldn’t have any. She just couldn’t understand the concept that they were just like a noodle, but a different shape… haha. She was really missin’ out. These were freakin’ delicious!
I just wish I could have used something a little bit healthier than white flour to make them. I used organic, but still… I just don’t feel like making gnocchi with whole-wheat flour would work out. Maybe going gluten-free? Either way, the white flour certainly made for an incredible texture. So soft and tender. Just perfect.
Please be careful making these though! It’s kind of a delicate process since the amount of flour used will totally depend on how much moisture is in your squash purée. I roasted my squash and it came out of the oven really dry, so when I puréed it, I added a tablespoon or so of almond milk to get it going. So with my purée, the amount of flour was perfect. The mixture came out still tacky, but it was able to form a ball. Instead of adding more flour to get rid of the tackiness, I just used a really well-floured surface to shape the gnocchi. And they came out with a GREAT texture. So try to use as little flour as possible, without kneading the dough when mixing, to avoid dense gnocchi.
To get the lines around the gnocchi, just roll the tines of fork around the gnocchi after cutting the pieces. I did this for one batch and then didn’t bother for another. It’s up to you.
- ¾ cup all-purpose flour, plus more for shaping
- ½ cup cake flour
- 1 cup butternut squash purée
- 1 tablespoon olive oil
- ½ teaspoon ground nutmeg
- 1 teaspoon sea salt
- 3 tablespoons coconut oil
- 1 shallot, minced
- 1 tablespoon finely chopped sage
- In a medium bowl, whisk together the all-purpose four and cake flour; set aside.
- In a small bowl, mix together butternut squash purée with olive oil, nutmeg, and salt until well combined; add to the bowl with the flour mixture.
- Using a spatula, fold the flour into the squash mixture until no flour remains. The dough will still be sticky, but should be able to form a tacky ball, if not- add some more flour.
- Working with half the dough at a time, shape gnocchi by forming dough into rope of 12-inch diameter on a well-floured surface. Using a knife or bench scraper, cut rope at ¼ to ½-inch intervals. Place shaped gnocchi on a very well-floured baking sheet, tossing around in the flour to completely coat to prevent sticking.
- Bring a large pot of water to a boil.
- Meanwhile, heat coconut oil in a large skillet over medium heat. Add chopped sage and shallot; sauté gently while gnocchi cooks.
- Cook gnocchi in boiling water 2 to 3 minutes or until they've risen to the surface. Drain and then add to skillet and toss with sage 'butter'.