8 Item Recipe
2 cups of oven roasted Butternut Squash, mashed and drained
1 egg or egg substitute like ground flax and water
pinch of nutmeg
1/2 cup of parmesan cheese or nutritional yeast
dash of sea salt, optional
2 1/2 cups whole wheat pastry flour
6 organic basil leaves
6 tablespoons of vegan butter or coconut oil
Mix in a bowl :squash, nutmeg, cheese and egg. On a clean surface dump flour. Make a well (“Fontana”) in the middle of the flour. Take the butternut squash mix and place it in the middle of the well. Slowly start to incorporate the flour with the butternut squash mix, kneading until dough holds together and is almost smooth but not sticking to your hands. If dough still sticky add a little more flour a tablespoon at a time.
Cut the dough into 4 pieces. Take the first piece rolling out on floured surface. Then cut into small pieces 1/2 inch long. Take a fork & roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Then place into a lightly floured baking sheet.
Once you have finished the gnocchi you are ready to cook.
Bring large pot of water to a boil adding a pinch of sea salt. Cook the gnocchi in batches. When they float to the top they are done. Place in a bowl or plate. Meanwhile in a small pot melt the butter and add the sage or your favorite fresh herb. Cook for 3 minutes. Pour sauc over gnocchi and toss. Top with parmesan cheese or nutritional yeast.