Butternut Squash Gnocchi with Sage "Cream" Sauce


Prep Time

30 minutes

Prep Notes

This recipe uses cooked butternut squash.

Cooking Time

15 minutes

Yields

2-4 servings

Ingredients

For the gnocchi:
1 ½ cups butternut squash (roasted and mashed)
¾ cup spelt flour or flour of choice
½ teaspoon salt
¼ teaspoon ground nutmeg

For the sauce:
¼ cup raw cashews (soaked for a couple hours)
1 cup cooked white beans
¾ cup water
2 tablespoons nutritional yeast
4 cloves roasted garlic (or fresh)
¼ teaspoon salt

2 teaspoons coconut oil
4 fresh sage leaves, finely chopped

Directions

1. Add all the ingredients for the gnocchi into a large mixing bowl and mix with your hands until they form a dough ball, add more flour if it is too moist andsticky. Place on a floured surface and knead for a couple of minutes.

 

2. Divide the dough into 4 pieces. Roll each piece into a rod, approximately 1 inch in diameter. Cut the rod into inch pieces, you can roll each piece with afork to form ridges.

3. Bring a large pot of water to a boil.

4. Meanwhile, prepare the cream sauce.  Combine all the ingredients in a high speed blender and blend until smooth.

5. When the pot of water is at a rolling boil, add about a third of the gnocchi at a  time and  cook until the pasta floats to the top. This will take only a couple of minutes. Let it cook for a minute longer once it's floating. Remove with a slotted spoon and place on a clean kitchen towel to drain. Repeat with the remaining gnocchi. Save the pasta water.

6. Heat the coconut oil in a large skillet and sauté the sage for a minute or two. Then add the gnocchi and sauté for about 5 minutes until it browns a little.

7. Turn the heat down to low and stir in the cream sauce. Stir and simmer on very low heat, adding a few drop of the pasta water if the sauce is too thick, until you reach the desired consistency.

8. When heated through, serve and enjoy!

Notes

Vegan.