Making your own pasta can be intimidating, but making gnocchi is a lot more manageable. You don’t need any special tools and only need three ingredients! This acorn squash gnocchi is vegan and made with gluten free flour, but you could also make it with regular butter and flour. This is the perfect meal to make for date night or when guests are coming over!
Here’s what you’ll need:
- 1.5 cups cooked acorn squash with skin removed
- 1.5 – 2.5 cups gluten free all-purpose flour
- 1 tsp salt
- 1/3 cup vegan butter
- 3 cloves garlic, minced
- fresh thyme and black pepper for garnish
On a large board or clean countertop, sprinkle flour and spread out the cooked and completely cooled acorn squash. Add 1.5 cups of the flour and the salt on top and begin incorporating the flour into the squash.
Continue to knead the mixture and add up to 1 cup of additional flour as needed to fully incorporate the mix into a ball. Cover your hands in flour to avoid sticking.
Cut the ball of dough into ~6 pieces, and make the gnocchi by rolling the pieces into 1/2 inch wide logs and cutting 1 inch pieces. If desired, roll each gnocchi on a fork to get lines on each one. Do this with all of the dough.
Boil a large pot of salted water and add the gnocchi, 10-12 at a time, for ~4 minutes, until they float to the top and stay there for about a minute. Transfer to a paper towel lined plate. On a large pan over medium heat, brown the vegan butter until there are brown specks. Add the garlic and the gnocchi and brown each side. Serve immediately.
ACORN SQUASH GNOCCHI
Ingredients:
- 1.5 cups cooked acorn squash with skin removed
- 1.5 – 2.5 cups gluten free all-purpose flour
- 1 tsp salt
- 1/3 cup vegan butter
- 3 cloves garlic, minced
- fresh thyme and black pepper for garnish
Instructions:
- On a large board or clean countertop, sprinkle flour and spread out the cooked and completely cooled acorn squash. Add 1.5 cups of the flour and the salt on top and begin incorporating the flour into the squash.
- Continue to knead the mixture and add up to 1 cup of additional flour as needed to fully incorporate the mix into a ball. Cover your hands in flour to avoid sticking.
- Cut the ball of dough into ~6 pieces, and make the gnocchi by rolling the pieces into 1/2 inch wide logs and cutting 1 inch pieces. If desired, roll each gnocchi on a fork to get lines on each one. Do this with all of the dough.
- Boil a large pot of salted water and add the gnocchi, 10-12 at a time, for ~4 minutes, until they float to the top and stay there for about a minute. Transfer to a paper towel lined plate.
- On a large pan over medium heat, brown the vegan butter until there are brown specks. Add the garlic and the gnocchi and brown each side. Serve immediately.