We Love Gnocchi! I’ll go as far as saying that Gnocchi kickstarted my love affair with cooking several years ago. My husband is Gnocchi crazy- His frequent mentioning of this food eventually put me in the kitchen determined to surprise him. Mind you I had no idea what I was doing- Funny thinking back to those days really! I started out by making Ricotta Gnocchi- which quickly turned me into a HUGE gnocchi fan. I have gotten in the habit of making HUGE batches and freezing them. Its a messy project and sometimes takes a few hours (only due to the sheer volume that I’m producing) But its a well appreciated effort. They take only moments to cook- are far more exciting than typical pasta and will stay good in freezer bags for months.
These Butternut Squash Gnocchi are my latest little pasta creation. We were both really pleased with their flavor. I cheated and actually used a can of Organic Butternut Squash Puree- if you can find a can like this- grab it. There’s no shame in it. Another important note- When selecting flour to make these- choose a flour without a strong flavor. I used part Millet/ Part White Rice Flour. You could just use all white Rice Flour. Avoid Using ALL Millet Flour as it does have a slight flavor that you will taste in the finished gnocchi. As for the starch- almost any starch will work- You can use Corn, Potato, Tapioca, Arrowroot whatever you have on hand or prefer! Id Suggest Corn Starch or Potato as they are inexpensive.. You will be using a fair amount.
I must be truthful and tell you that the gnocchi will have a springier texture when egg is used- but if you are Allergic or Vegan- the gnocchi will still be great using the Egg Replacer instead.
Also- Feel Free to up the spice amounts that I have suggested. The more flavor the better! You Could also add in Some Cinnamon and Ginger.
Heres the Recipe: