Butternut Squash Gnocchi with Butter Sage Sauce

Drop the gnocchi into the pot of rolling water (it works best if you stagger where you drop them) and cook for 3 to 4 minutes or until they pop up to the surface. Scoop out the gnocchi with a slotted spoon or pasta strainer and immediately add to your serving bowls. Continue this process until all of the gnocchi are cooked. This recipe will yield approximately 40 gnocchi.

ingredients for gnocchi

2 cups puréed roasted butternut squash, other squash of your choice or potatoes
6 cups water + 1 teaspoon sea salt
1 cup brown rice flour, plus extra for shaping the dough
1 tablespoon arrowroot powder or potato starch
2 tablespoons almond milk, other milk of your choice or water
2 tablespoons nutritional yeast
1/4 teaspoon turmeric
1/2 teaspoon sea salt

ingredients for butter sage sauce

1/2 cup vegan butter or olive oil
1/8 cup fresh sage or other herbs of your choice
cracked pepper to taste

View the full recipe at Harmony Kitchen →