Gluten Free Butternut Squash Gnocchi (vegan option)

August 30, 2021 at 6:45 pm / by


Butternut Squash Gnocchi

  • 1 medium butternut squash, (cut in half, seeded)
  • 1 large potato,
  • 2 cups gluten-free flour, (I used a chickpea mix and GF bread crumbs)
  • 1.5 tsp sea salt, (divided)
  • 1/2 tsp pepper
  • 2 tbsp minced garlic
  • 2-3 tbsp olive oil
  • 1/2 cup vegan cheese (parmesan or shredded)

Browned Butter Sage Sauce

  • 4 tbsp vegan butter or ghee
  • 6-7 fresh sage leaves, plus more for garnishing (if desired)


Butternut Squash Gnocchi

  1. Heat oven to 425° F. Cover butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet. Place in oven and roast until vegetables are pierced easily with a fork, about 50 minutes. Remove from oven and let cool.
  2. Remove skin from potato and squash, add to food processor with garlic. Add ¼ cup cheese and remaining salt to squash-potato mixture and blend. Move to a bowl gradually add flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
  3. Add large spoonfuls of dough onto a lightly floured surface. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough.
  4. Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
  5. Remove the gnocchi with a slotted spoon, drain in a colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2 batches.

Browned Butter Sage Sauce 

  1. Melt butter in large skillet over medium heat until bubbly. Add sage. Cook until butter begins to turn golden, 3 to 5 minutes.
  2. Add cooked gnocchi to skillet and toss. Season with sea salt and black pepper, if desired. Continue to cook the gnocchi, tossing occasionally until all the butter is soaked up and the gnocchi is nice and crispy on the outside.
  3. Serve immediately with pesto or fresh sage, maybe with mushrooms.

* adapted from


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