Butternut Squash Gnocchi

A month or so ago, my family and I went out to dinner to celebrate my sis-in-law and her wonderful mate's birthday (Yep, same day and all). The restaurant they chose is "vegan friendly" because they offer an egg free noodle dish and a variety of salads (this joint is Italian). I ordered a tasty little veggie pasta concoction, but what I really wanted was what ChefMom ordered. Hello, food envy. 

You might have guessed that ChefMom ordered butternut squash gnocchi (if you didn't already guess that, what are you reading?). That shit looked so delectable. And was obviously not vegan. 

So here's what I did. I served it with cashew cream sauce (of course!) with some spinach blended in with it. MMMMMMmmmmmmmm goooooooood. 


1 butternut squash, peeled, cooked and pureed
3 flax eggs
2 1/4 c flour 
4 tbsp vegan butter
1 tbsp olive oil
salt and cayenne, to taste
Italian seasonings
4 cups water
  1. Throw 2 cups of the pureed squash in a large pot and cook until the pot liquor evaporates. Remove from heat and let cool.
  2. Once that shit is cool mix it all up in a bowl with your seasonings, flax eggs, and 1 cup of flour; mix together. Add remaining flour and mix until dough forms into a ball.
  3. Knead that dough until it feels like dough (add flour if the dough is sticky). Roll out into a long tube and cut into small gnocchi sized bites (google it or something).
  4. Boil up that water and add 1 cup of gnocchi at a time; it's done when it floats to the top of the water, about 2 minutes.
  5. After the gnocchi is boiled, fry them up all golden brown in a frying pan with the butter and oil.
Served with a glorious "Grilled Chicken Caesar" Salad


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