| 2 people | 1 hour + (dough can be prepped up to 2 days in advance) | Vegan | Can be gluten free |
Ingredients
Instructions
- 1 small butternut squash (about 190g)
- 1 sweet potato (same size as the little squash)
- 1/2+ cup all purpose flour
- 1 pinch salt
Part 1
Roast the whole squash and sweet potato in the oven for 30 mins at 180°C (350°F). You should be able to peel off the skin easily once both have cooled down.
Part 2
Smash the sweet potato and squash together in a bowl. Add a pinch of salt. Drain the mixture in a cheese cloth. At this point, you want to extract as much water as possible. This will avoid you adding too much flour afterwards, resulting in making your gnocchi too chewy.
Add 1/2 cup of flour and incorporate it until the dough does not stick to your hands anymore. If it still does, add 1 to 3 tbsp of flour.
Roll your dough in a gnocchi-like shape. I personally roll pieces of dough in my hand and shape them with the back of a fork.
Part 3
Bake them in the oven for 10 min at 180°C (350°F). This will dry them and will also allow you to keep them in the fridge for the next few days if needed.
Once baked, cook them for 1 to 2 mins in boiling water just like regular gnocchi (add salt to taste).
You can either drain the gnocchi and enjoy them with your favourite sauce OR last step, i promise, you can stir fry them with olive oil and salt to make them crispy. Either way is amazing!
Dressing: roasted pumpkin seeds, sage, olive oil, a little bit of lemon juice and salt to taste.