Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want.
January is all about newness! The exhilaration from the New Year hasn’t quite settled in yet and everyone is enthusiastic about trying new things, exploring new hobbies, making healthy changes, and attacking each day with zeal. There’s just something in the air that screams PROGRESS! CHANGE! ENERGY!
If only those feelings lasted all year round, am I right? Well, while I’m still riding the New Year’s high, I’ve been challenging myself to tackle some of those ‘intimidating’ recipes I mentioned. So far so good. I’ve checked off a few on that list already and I am excited to share one with you today.
I’ve ALWAYS wanted to make homemade pasta, but since I don’t have a proper pasta machine I just kept putting it off. But then I remember one of my favorite pastas doesn’t require any sort of fancy gadgets…just strong your hands and a pot of water for cooking! Can you guess which variety I’m talking about?
Gnocchi, of course!
Soft, pillowy, perfectly dough “noodles” (more like dumplings!) that cling to whatever sauce you toss them in. One of my favorite comfort foods for sure!
With a plan in mind, I took on the challenge of making pasta to a whole new level. Not only did attempt to make gnocchi from scratch, but I also used ingredients not typically found in this type of dish. Not to mention, I made it vegan, gluten-free, & only 3 ingredients. Did I set myself up for failure? Well, see for yourself!
3-Ingredient Butternut Squash Gnocchi
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
1 lb cubed butternut squash (no skin!)
1 white or russet potato, peeled and cut into chunks
2 cups gluten-free flour of choice
1 tsp sea salt, optional
1/2 tsp pepper, optional
Steam (do not boil!) butternut squash and potato until soft (test with a fork). Place steamed squash and potato in a large mixing bowl and mash with a potato masher until smooth. Stir in flour and mix with your hands until a thick dough forms.
Flour your hands and flour your kitchen counter. Separate dough into two balls and roll each ball, one at a time, into a long snake-like line of dough on the floured surface. Cut lines of dough into 1 inch pieces. Repeat until all dough is used.
Meanwhile, boil a large pot of water. Once boiling place gnocchi pieces (do it in 2-3 batches) in the water and cook for 5-7 minutes. Remove gnocchi from the pot with a slotted spoon and place on a plate with paper towels on it to remove excess water. Top or mix with desired sauce.
Optional vegan Brown Butter Sage Sauce:
4 tbsp vegan butter
½ tsp dried sage
1/4 cup vegan parmesan
salt and pepper
Heat butter in a skillet or sauce pan until melted. Reduce heat to medium and add sage, parmesan, and salt & pepper. Stir until evenly combined. Pour in cooked gnocchi and stir until coated and heated through. Serve warm with more parmesan if desired.
Gnocchi success was mine!
That’s right. I made 3-Ingredient Butternut Squash Gnocchi. The gluten-free flour worked perfectly to bring the steamed butternut squash to a doughy, malleable consistency. They’re basically the easiest, healthiest homemade gnocchi you could make.
And with the vegan brown butter sage sauce I made to top them with? They’re totally delicious too!
I still want to try my hand at regular potato gnocchi, but in the meantime this is a tasty substitute! I enjoyed mine in a number of ways, including with the buttery sauce mentioned above. The subtle sweetness of the squash means they are perfect for tons of different toppings.
So, if you’re looking for some a bit out of the norm, a bit experimental, then these 3-Ingredient Butternut Squash Gnocchi are for you! Quirky? Yes. Non-traditional? You bet. But an awesome way to break out of your cooking comfort zone and TRY SOMETHING NEW this year.
What ‘new’ things are you embracing in 2021?
Have you tackled any foods you’re intimidated to make?
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