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Squash Gnocchi With Cashew Cream Sauce

Switch out potatoes with kabocha squash for a healthier gnocchi that's still packed with creamy, savory deliciousness.

Ingredients

Squash Gnocchi

  • Olive oil, for drizzling
  • 2 pounds kabocha or butternut squash, cut into 4-5 wedges and seeded, to end up with 1 1/2 cups riced squash
  • 2 eggs, beaten
  • 1 1/4 teaspoon salt
  • 1/2 tablespoon nutritional yeast
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon fresh sage, minced
  • 1/4 teaspoon fresh rosemary, minced
  • 1 teaspoon garlic powder
  • 1 1/2 cups white rice flour, plus more for dusting

Cashew Cream Sauce

  • 1 cup roasted, salted cashews
  • 1/2 cup chickpeas, rinsed and drained
  • 1 1/4 cups almond milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon turmeric
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, peeled
  • 1 tablespoon olive oil
  • Optional: Additional minced rosemary and sage for serving

Steps

  1. Preheat oven to 400°F.
  2. Line a baking sheet with tin foil and drizzle squash with 2-3 tablespoons of oil.

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