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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Butternut Squash Gnocchi Recipe

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This recipe for Butternut Squash Gnocchi is from The Laurich-Pinsent Family Legacy Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 medium butternut squash, cut in half lengthwise and seeded
2+ cups of all-purpose gluten-free flour (can use regular all-purpose as well)
1/2 tsp. dried rosemary
1/2 tsp. dried thyme
1/2 tsp. salt
Directions:
Directions:
Preheat your oven to 425 degrees. Place cut squash cut side down in a pyrex pan that is filled with 1″ of water. Bake for 30-45 minutes, or until soft to the touch. Remove from oven and flip squash over to let cool.

One cooled, scoop out the squash into a large bowl and allow to cool completely. To ensure smooth and fluffy gnocchi, beat butternut squash with a hand mixer until well whipped. Add 1 cup of flour and herbs and use your hands to work in the flour until combined. Add in the flour 1/4 cup at a time until a dough forms and the mixture is no longer sticky. *Do not overmix.
Form the dough into a ball and divide the dough into four portions. On a lightly floured surface, take each of those portions and roll into a thin log. Using a knife, cut off small, uniform pieces of the log making small “bites.” If you want to get fancy, roll the gnocchi “pillows” down a fork to get the traditional grooved look.

Place gnocchi in a single layer on parchment paper and freeze for later use or bring a large pot of water to a gentle boil. Once boiling, add salt and slowly drop in the gnocchi while stirring so they do not stick to the bottom.

Let the gnocchi boil, stirring occasionally. After about ten minutes, the gnocchi will float to the top – which is how you know they are done.
Drain and toss with the sauce of your choice.
Number Of Servings:
Number Of Servings:
Makes 5 servings.
Personal Notes:
Personal Notes:
Nutrition: 216 calories, 41g carbs, 1g fat, 2g protein

 

 

 

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