Homemade pasta from scratch, nutritious and gluten free! Get ready to elevate your cooking skills and impress your loved ones with this delicious dish that is sure to become a favorite at your table.
You can make them in advance and even freeze them. They cook in 2 minutes (per batch) and go beautifully with all sorts of sauces to, but you can never go wrong with just butter or olive oil. We have tried them with sage butter, peas and parmesan (or nutritional yeast for DF option), kale and pine nuts pesto, and tomato.
Ingredients (for 4-5 portions)
2 cups mashed butternut squashed (steamed)
2 cups GF all purpose flour (approx., plus extra for shaping)
1 large free-range egg
1 tsp sea salt
1/2 tsp found nutmeg
Procedure
Prepare your sauce of choice: sage butter, marinara, kale pesto... Get creative!
Make the dough: In a large mixing bowl, combine the mashed butternut squash, egg, salt, and nutmeg. Gradually add the gluten-free flour, about 1/2 cup at a time, mixing until a dough forms. The dough should be soft but not too sticky. You might need slightly more or less flour depending on the moisture content of your squash.
Leave to Cool: Cover the bowl, and let the dough rest in the fridge for 2h.
Shape the gnocchi: Transfer the dough to a lightly floured surface and divide it into four portions. Roll each portion into a long rope, about 1.5cm thick. Cut the rope into 2cm pieces. Gently roll each piece down a fork to create ridges for better sauce absorption.
Cook the Gnocchi: Bring a large pot of salted water to a boil. Add the gnocchi in batches, making sure not to overcrowd the pot, and cook until the gnocchi float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
Serve: Plate the gnocchi with your favourite sauce.
Enjoy!
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