Switch out potatoes with kabocha squash for a healthier gnocchi that's still packed with creamy, savory deliciousness.
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
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
Additional minced rosemary and sage for serving
Preheat oven to 400°F. Line a baking sheet with tin foil and drizzle squash with 2-3 tablespoons of oil. Place in the oven and bake for about 30 minutes until soft and can easily be pierced with a knife. Let cool completely and remove skins with a knife.
Meanwhile make the cream sauce: In a high-speed blender, combine all of the sauce ingredients and blend until silky smooth. Place sauce in a large sauté pan (with high sides) and set aside until the gnocchi are cooked.
Make the gnocchi: In a large bowl, run the squash through a ricer. You want 1 1/2 cups squash total. Alternatively, mash the squash through a sieve with the back of a spoon to achieve a similar effect. The goal is to work the batter as little as possible, otherwise the gnocchi can get dense.
Next, add in the eggs, salt, nutritional yeast, pepper, sage, rosemary and garlic powder. Mix together gently, then slowly and carefully mix in the flour. Once mixed, use your hands to gently knead and form a nice dough. If too sticky, add more flour until it's workable.
Line a baking sheet with parchment paper and set aside.
On a lightly floured surface (counter top or marble slab are best for this), separate dough into 4 equal pieces. Roll the first piece into a rope about 3/4-inch thick. Using a sharp knife, cut the rope into 1/2-inch pieces. With the back of a fork, gently roll each piece of dough lightly from the top to the bottom of the tine to create the classic gnocchi ridges. Place on prepared baking sheet and continue with remaining pieces of dough. Repeat the whole process with the other 3 pieces, creating the rope first, cutting, then finishing with the fork technique.
Immediately bring 6 quarts of salted water to a boil over high heat. Working in batches, gently place 1/4 of the prepared gnocchi into the pot and stir gently. Once the gnocchi has risen to the top (after about 1-2 minutes), they're ready. Remove with a slotted spoon and place in the pan with the sauce. Continue with the remaining 3 batches.
Once all of the gnocchi are cooked and in the pan with the sauce, turn the heat on medium to gently warm the sauce together with the gnocchi. Add in a few tablespoons of starchy water (the water that you boiled the gnocchi in) at a time to reach desired consistency. It should be creamy and coat the back of a spoon, but still runny enough to look like a sauce and not a dip.
Place in shallow bowls and top with additional herbs. Serve warm.
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