Recipe: Appetizing Butternut squash gnocchi

Butternut squash gnocchi. To make butternut squash puree from scratch, cut a butternut squash in half lengthwise. Scoop out seeds and pulp and set the halves, cut-side down, on a baking sheet lined with parchment. When the squash is tender it will give gently when pressed through the skin.

Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer. Once the squash has roasted the gnocchi comes together pretty easily and you can either boil it right then or you can cover it and put it in the freezer to save for a busy weeknight. You can have Butternut squash gnocchi using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Butternut squash gnocchi

1. It's 1 of butternut squash (about 600g).
2. You need 60 g of semolina flour.
3. You need 100~120g of flour.
4. You need 1/4 tsp of salt.

I wanted the flavor of the butternut squash to stand out. So I tossed the gnocchi with a simple butter, sage sauce that fits nicely with the dish. Butternut squash (my fave fall veg), Italian sausage (all things good), and gnocchi (pure comfort food) are all involved. Add some butter and a handful of Parmesan cheese, and you have a dinner dream team.

Butternut squash gnocchi step by step

1. Steam about 10 minutes until soft..
2. Mash! Then press through a sieve to make it extra smooth..
3. Mix semolina, flour, salt and mashed butternut! Knead dough until smooth. If it's too soft, add a little bit more flour..
4. Roll!.
5. Cut into small pieces and you should add a little design on your gnocchi with a fork..
6. Cute! Cute! You need to sprinkle with a lot of flour! If you forget that, your gnocchi will stick together and become dango! :( When you want to eat, boil them until they float..

I was not, however, expecting this simple sausage and vegetable gnocchi to blow me away like it did. This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Pillowy gnocchi made with a combination of butternut squash and potato tossed in a garlic- sage butter and served over a bed of wilted fresh spinach. Top it all off with a sprinkle of freshly grated Parmigiano-Reggiano cheese, and you have yourself an elegant meal!