Vegan Butternut Squash Gnocchi
These homemade butternut squash gnocchi are fully vegan and so incredibly delicious. The rich flavors of fall are perfect in these chewy gnocchi.
Ingredients
- 2 cups all purpose flour plus more for dusting
- 2 tablespoons organic brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup butternut squash puree
- 2 tablespoons vegan butter
- 5-7 sage leaves ripped
- 1 cup vegan chicken broth
Instructions
- In a large bowl combine the 2 cups all purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon salt, and 2 tablespoons organic brown sugar . Whisk to mix.
- Make a well and add in ¾ cup butternut squash puree
- Mix together to form a shaggy dough.
- Gently knead the dough for 1-2 minutes until it comes together to form a smooth ball.
- Cut into 5-6 pieces.
- Take a piece and roll it out into a long log shape.
- Cut the log into about 8-10 pieces depending on its size. About 1 inch pieces. You can leave them just like this if you want. You do not have to do anything more to them, they can be cooked as little sqaures.
- I like to then roll them into little balls with my hand.
- This is optional, but you can roll the gnocchi down the back of a fork to give their quintessential shape. You can also use a gnocchi board if you have one.
- Repeat the process until all are made. While that is happening bring a medium-sized pot of salted water to a boil.
- In a large pan melt down 2 tablespoons vegan butter over a medium heat. Tear 5-7 sage leaves and let it cook in the butter for 1-2 minutes. Then, pour in the 1 cup vegan chicken broth. Do this before you start boiling the gnocchi.
- I find it best to use a slotted spoon for this. Boil about 10-15 gnocchi for 3-4 minutes in salted water. They will float to the top.
- Then, scoop and transfer them directly into the sauce. Repeat the process until all the gnocchi are cooked.
- Let them cook in the sauce over a medium low heat for about 7-10 minutes until the sauce has thickened. Then, enjoy.
Video
Notes
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- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission.
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- I made the butternut squash puree ahead of time. You can also buy it canned in the store.
- I used 1 teaspoon of Better than Bouillon mixed with 1 cup of water for the vegan chicken broth.
Nutrition
Serving: 146gCalories: 343kcalCarbohydrates: 61.8gProtein: 7.9gFat: 6.7gSodium: 221mgFiber: 3.7g
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