Just in time for the fall..
When my other half and I went apple picking we got to pick 1 squash per person so I handpicked one butternut squash to turn it into a cozy soup + 1 acorn squash. Quite unsure about what to do with the acorn squash, I started searching for some online inspiration for a recipe. I wanted to combine it with something new, simple and healthy. So! I found the perfect go to, acorn squash gnocchi. I’ve never tried making gnocchi before so here I am, ready for the adventure. (Still unsure on how to pronounce it)
This recipe is actually super super simple. I used buckwheat squash in this recipe which made them a little more chewy and a little less airy BUUUUT.. guys, it’s healthier. Feel free to sub for regular flour if you’re looking for that traditional gnocchi flaavaaa. Traditional gnocchi is made with potatoes, so by subbing with acorn squash you’re cutting down on the carbs and getting all the benefits from this beautiful fall veggie.
Acorn Squash Gnocchi
1 mashed acorn squash
3 cups buckwheat flour
5 tbsp Earth Balance Dairy-Free Butter
3-4 cloves of garlic, finely chopped
Salt & Pepppaaa
+ chopped chives as a topping (optional)
- Preheat your oven to 400 F.
- Cut your squash in half, remove the seeds and lightly oil the flesh-sides.
- Bake (flesh side down) for approx 45 min. The flesh should be mushy to the touch of a fork.
- Let it cool, mash it up in a bowl.
- Gradually add flour in 1/2 cup increments to your mash squash until a non-sticky dough forms.
- Form snake like rolls of about 3/4 inch. Cut dough in small rectangles and use fork to stamp your dough pieces.
- Bring a pot of water to boil. Boil a small batch of your gnocchi at a time until they rise (about 3 mins).
- In a pan, heat your butter until it begins to brown a bit. Once it does, add in your garlic and continue to brown until a bit foamy. Once it does, remove from heat.
- Combine your gnocchi and your butter sauce. Salt & pepper to season and top it off with your chives.
There you go!
This recipe does make quite a bit. The photo you see is of half the recipe. I kept the other half of dough in the fridge to make at a later date.