Butternut Squash Gnocchi ~ It’s Gluten Free

5 from 1 vote

Butternut Squash Gnocchi ~ It’s Gluten Free

Using flavorful Honeynut squash – these pillowy gnocchi include the roasted squash in the dough and also served in the finished dish. Serve with simple browned butter and fresh herbs – delish!

Prep Time25

Cook Time25

Total Time50

Course: First Course & Sides, Main Course, Main Course Gnocchi

Cuisine: American, Italian

Keyword: best gluten free gnocchi, Butternut Squash Gnocchi ~ It’s Gluten Free, Gluten Free Butternut Squash Gnocchi, Gluten Free Honeynut Squash Gnocchi

Servings: generous servings

Author: Karen Sheer a zest for life

Ingredients

Roast Squash:

1 medium Honeynut Squash total: 2 1/2 cups peeled and sliced (or butternut squash)
2 teaspoons neutral oil*
4 cranks black pepper
1/4 teaspoon sea salt

Gnocchi Dough:

1 cup ricotta cheese part-skim or full fat
2 large eggs I used pasture raised
1 1/2 teaspoons good quality garlic powder
1/8 teaspoon nutmeg grated fine
1/2 teaspoon sea salt
1/8 teaspoon black pepper
1 1/2 cups gluten free flour blend can use regular flour
1/2 cups Parmesan Reggiano cheese grated fine (plus some shaved for the finished dish)

Finishing the Dish:

4 tablespoons unsalted butter
2 medium garlic cloves peeled and thinly sliced
2 tablespoons fresh herbs such as marjoram or parsley
1/4 cup Shavings of Parmesan Reggiano shaved with peeler
3 tablespoons fresh herbs such as marjoram (parsley or chives)

Instructions

Roast the Squash:

Preheat oven to 375 degrees. Cut the peeled squash in 1 inch pieces. Add to a rimmed baking pan with oil, 4 cranks of black pepper and 1/4 teaspoon sea salt. Rub in to coat and spread out on the pan. Roast until cooked through, turning the squash once for 20 – 25 minutes until tender and cooked through but not browned. Let cool. (Makes 1 3/4 cups of roasted squash.)

Make Gnocchi Dough:

In a food processor add 1 cup cooled roasted squash – save the remaining 3/4 cups for the finished dish. Add the next 6 ingredients: ricotta, eggs, garlic powder, nutmeg, sea salt and black pepper. Process until smooth with a touch of texture from the squash (I like this!)
Add the flour and parmesan and pulse in until just mixed in. Use a rubber spatula and scrape the sides, process until all is combined. Remove the dough to a bowl. Use a knife and separate the dough into EIGHT portions, gently scoring it.
Dust your work surface with 1 teaspoon of flour and smooth out. Add 1/8th of the dough and roll into a long thin log; about 16 inches long and 1/2 inch wide. Use more flour if necessary so that it does not stick – but only use a little!
Cut the log into 1″ pieces – will be about 18 pieces. Don’t worry about how many you have, just make the size of the gnocchi consistent.

To Shape:

Place the tines of a fork on each gnocchi to make an impression, no need to press too hard. Pick up the gnocchi and push on the inside to make a dent and give it a curved shape. Have 2 large trays ready dusted with some flour – Place all finished gnocchi as you shape on these trays. Repeat until all 8 logs are cut and shaped.

Cook Gnocchi:

For 1/2 of the gnocchi (use a large pot so gnocchi have plenty of room.) Bring a large pot of water to a boil. Add gnocchi and stir gently. The gnocchi will float to the top! A hint they are cooking. Let them cook a bit longer, stirring for 3 more minutes. Drain them in a colander in the sink, let cool. Cook the remaining 1/2, or freeze.

Browned Garlic Butter to Finish the Dish:

For 1/2 quantity: Heat 4 tablespoons of butter in a 12″ skillet. Melt, and add 2 medium sliced cloves of garlic. Cook over low heat for two minutes to soften the garlic. Raise heat to medium-high. The butter will start to brown, remove from heat, add a small pinch of salt... a delicious nutty flavor!
Add reserved roasted butternut squash and gnocchi, toss to warm through, (can be reheated on low heat, stirring.) A delicious nutty flavor!
For whole recipe: Use 8 tablespoons of butter and 4 cloves garlic in method above.

To Serve:

Toss cooked gnocchi and reserved roasted squash with warm garlic brown butter and heat gently to warm through.
Add to a large bowl, or individual bowls and top with shaved parmesan cheese. Sprinkle with fresh herbs.

Notes

Flour used: Bob's Red Mill 1 to 1, Gluten Free

It's a big recipe! Makes about 144 little pieces of gnocchi!

This recipe may not be reproduced without the consent of its author, Karen Sheer

Nutrition