Gluten Free/Vegan Butternut Squash Potato Gnocchi

Ingredients

• 1 Can of Pureed Butternut Squash (Or 2 cups of cooked and Pureed Squash)
• 2 Cups of Mashed Potatoes
• 1 tablespoon Salt
• 2 tablespoons Nutmeg
• 1 tablespoon Ground Pepper
• 1 tablespoon Garlic Powder
• Equal Parts of Rice Flour and Starch. (added a little at a time)
• 1 Organic Egg (Or Use the powder only of 2 tsp of Ener-G Egg Replacer)
• 1 tablespoon Xanthan Gum (Or Guar Gum)

Directions

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.

One more note- I never share how to make the Gluten Laden Alternative to my recipes- but this time around its a simple change- and I wouldn’t want anyone to miss out on this recipe. All you would need to do is Omit the Gluten Free Flour , Starch and Xanthan Gum and Use All Purpose Flour instead.

1. Prep the Butternut Squash and The Potato. Boil or Bake Potatoes remove skins and Mash If you have a potato ricer- press potato through (optional). Roast and Mash the Butternut Squash (bake at 350 for 1 hour) Or just use a can!
2. In a LARGE Bowl Combine the  Squash and Potatoes Salt Pepper, Spices and Xanthan Gum. Mix well. Add the Egg and combine OR mix in the Ener-G egg Replacer. (Use it Dry- don’t add any water)
3. In Equal Parts begin to add the Rice Flour and The starch you have selected. Start by adding 1/4 cup of Rice and 1/4 Cup of Starch -mix and then add another 1/4 cup of each. mix.. keep this going until the dough is no longer super sticky. When everything is said and done you will have used several cups of Flour and Starch. A little bit of stickiness is ok- if you add too much flour the gnocchi texture will be too firm when cooked-  Though everyone has a difference preference on what texture they like.  If you are worried or unsure test a few pieces- bring a small pot of salted water to a boil and cook the gnocchi for a minute or two and give them a taste test (they are cooked once floating- allow them to boil while floating for a few moments before straining).
4. Once you have the dough ready- lightly flour a cutting board and a Large Cookie sheet. Roll sections of the dough into long “logs” Using a knife slice the gnocchi into bite size pieces and place on the Cookie Sheet. If you have a little wooden gnocchi board you can roll them on it to create the “Traditional Gnocchi” look. Or you can roll them across the ridges of a fork- but to  be honest 9/10 times I leave them in the original shape I cut them in- it saves a huge amount of time.
5. Make sure there is plenty of flour on the cookie sheet as you place them side by side to prevent sticking. At this point you can either freeze them on the sheet for an hour or two- and then transfer them to a freezer bag for later use- or you can cook them fresh and serve them. I haven’t found there to be ANY difference in taste between the fresh and frozen pasta.

This Recipe will make 2-3 Large Trays of Gnocchi- which will serve roughly 6-8 people.

The Gnocchi will taste fantastic served a multitude of ways- but for a quick meal try placing the cooked and drained gnocchi into a large frying pan and sauteeing with several TBS of Earth Balance butter. Add Some Salt, Pepper,Garlic Powder. Add a few TBS of Fresh Chopped Sage, a cup or two of Chopped Spinach  and a handful or two of pine nuts. Saute until the sage and spinach are fully wilted. Top with a handful of your favorite Non-Dairy Mozzarella Cheese . ( I used Daiya!)

Enjoy!

This Recipe has been submitted to this weeks Slightly Indulgent Tuesday.