I find gnocchi to be a pretty fun thing to make! It creates a delicious vegan meal, especially when the dumplings get all golden in the sage butter. Normal gnocchi is constructed from mainly potatoes and flour. Here we still keep a fraction of it potato, but it is mostly replaced with butternut squash.
It is hard for me to taste the squash flavor in the final product, you mostly get a caramel-y garlic flavor married with wonderful herbs. So, if you want to achieve a squash flavor, I would recommend serving the gnocchi with a squash sauce, or add little cubes of squash in to the dish.
There is the gnocchi monster my mom made (I photoshopped eyes and brows on it). It is eating the baby gnocchi. I guess that means gnocchis are cannibals. 🤷♀️
Ingredients (serves 4-5*)
2 medium potatoes, peeled
1 large butternut squash
3 cloves of garlic, peeled
≈ 647g flour
3 Tbs vegan butter
2 Tbs olive oil
7 sage leaves
1/2 tsp dried oregano
1/2 tsp dried basil
salt and pepper to taste
Instructions
1. Preheat the oven to 450°F and cut the potatoes in half. Cut the squash in half and rub the squash's surface, the potatoes, and garlic cloves in olive oil. Season everything with salt and pepper before transferring to a tray. Bake until everything is soft and tender. Be aware that the garlic and potatoes will be done before the squash, so take them out and set them aside once they are done.
2. When all the vegetables are done roasting, mash or blend them into a smooth puree. Mix in flour until a soft dough forms (it would be safe to start with about 3 cups of flour (400g) at first, then continue adding flour if needed to get the desired consistency).
3. When you have a nice dough, split it into four parts and roll each section into a long, thin log. Slice the log into gnocchi-sized bites. Boil a large pot of water and load up the gnocchis onto a plate. When the water boils, add the plateful of gnocchi. The gnocchi is done when it floats to the surface. You can fish out the cooked gnocchi and let them drain in a colander.
4. When all the gnocchi is done cooking, warm the butter and oil in a large pan on medium heat. When the mix is hot and sizzling, add the sage leaves, oregano, and basil. Dump in the drained gnocchi and toss them around to coat. Then leave the pan for 3-4 minutes to let the gnocchi brown, then toss again to brown another side. Continue cooking until the gnocchi is as golden as you like. Season with salt and pepper. Serve right away.
*the amount of servings this recipe makes varies depending on the size of your squash
recipe adapted from Healthy Little Vittles
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