Vegan Pumpkin and Butternut Squash Gnocchi

Vegan Pumpkin and Butternut Squash Gnocchi

If you’re new to making pasta, this one is great because it only requires 5 ingredients, it’s vegan, and it’s not too difficult to make. And you don’t even need any special equipment to make this recipe.

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Vegan Pumpkin and Butternut Squash Gnocchi
Vegan Pumpkin and Butternut Squash Gnocchi
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Ingredients
Vegan Pumpkin and Butternut Squash Gnocchi
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Instructions
  1. Pumpkin and butternut squash gnocchi
  2. 12 oz frozen butternut squash
  3. 1/2 cup pumpkin purée
  4. smoked black pepper
  5. nutmeg
  6. 2 1/2 cups whole wheat flour (add more as needed)
  7. Microwave butternut squash according to the directions then mash with pumpkin purée.
  8. Mix until you have a smooth purée.
  9. Add a sprinkle of blacked pepper and nutmeg and mix into purée.
  10. Due to its high moisture content, use a paper towel and press into purée to remove some of the moisture.
  11. Slowly mix in flour and knead with your hands until a dough forms.
  12. Meanwhile, get out a large pot and start to boil some water.
  13. Pull of a small piece of dough an roll into a thin rope (about 1/2in around).
  14. Use a sharp knife to cut little pieces off of the rope.
  15. Take one piece in your hand, press your thumb into the center of the bottom and at the same time use a fork to indent the top.
  16. Repeat with the rest of the pieces.
  17. Continue to do this with the rest of te dough.
  18. Once finished, drop a couple handfuls into the boiling water and cook until they float to the top.
  19. Pair with a brown butter and sage sauce or even a tomato sauce, as I did (I used a florentine spinach and cheese sauce).
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Healthy Mac and Cheese Cupcakes

Healthy Mac and Cheese Cupcakes
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Healthy Mac and Cheese Cupcakes
The ultimate comfort food with a cheesy sauce that you'd never guess is healthy! You need to make this. Now.
Healthy Mac and Cheese Cupcakes
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Healthy Mac and Cheese Cupcakes
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Instructions
  1. Preheat oven to 375 F. Spray a 6 cup muffin tin with cooking spray.
  2. Nuke butternut squash in the microwave for 2 minutes. Add to a large sauce pan with the garlic, chicken broth, and milk. Bring to a boil then simmer for about 10 minutes. Add salt and pepper to taste.
  3. Add the cooked pasta to the sauce and toss to coat. Evenly distribute the pasta mixture to the muffin cups. Top with about 1/2 teaspoon panko bread crumb and then bake for about 18-20 minutes. Turn the oven to broil and cook for about 2-3 minutes or until slightly browned. Garnish with chopped parsley.
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