Vegan Pumpkin and Butternut Squash Gnocchi
mashed Cooked Pumpkin
package (12 oz)
Butternut Winter Squash (Frozen)
(serving = 1/4 cup)
Gold Medal Whole Wheat Flour
Pumpkin and butternut squash gnocchi
12 oz frozen butternut squash
1/2 cup pumpkin purÃ©e
smoked black pepper
2 1/2 cups whole wheat flour (add more as needed)
Microwave butternut squash according to the directions then mash with pumpkin purÃ©e.
Mix until you have a smooth purÃ©e.
Add a sprinkle of blacked pepper and nutmeg and mix into purÃ©e.
Due to its high moisture content, use a paper towel and press into purÃ©e to remove some of the moisture.
Slowly mix in flour and knead with your hands until a dough forms.
Meanwhile, get out a large pot and start to boil some water.
Pull of a small piece of dough an roll into a thin rope (about 1/2in around).
Use a sharp knife to cut little pieces off of the rope.
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.
Repeat with the rest of the pieces.
Continue to do this with the rest of te dough.
Once finished, drop a couple handfuls into the boiling water and cook until they float to the top.
Pair with a brown butter and sage sauce or even a tomato sauce, as I did (I used a florentine spinach and cheese sauce).