Gluten Free Butternut Squash Gnocchi With Sage Butter Sauce
- Butternut Squash (preferably a long neck) roasted about 2lbs
- potato flour 1-2 cups
- 1/4 cup corn or potato starch
- olive oil or vegetable oil, prefer olive oil 1-2 Tbsp
- 2 eggs
- all spice
- salt
- sage 1/4cup chopped coarse (or more to taste)
- salted butter,chilled 3 Tbsp
- Optional:
- parmesean
- pancetta
- walnuts
- Preheat oven 375u0b0.
- Peel squash and and cut into 1" cubes and roast with drizzled olive oil and allspice for 30-35 minutes, or until soft.
- When done roasting,smash it and let cool to room temperature.
- Combine dry ingredients--flour, cornstarch and salt in a large bowl. And then add oil,parmesan,squash, allspice and eggs. Combine till well blended.
- Dough should be a little moist, and not to dry. In order to roll out the gnocchi you want it to be smooth and not over floured.
- Make the dough into one big ball. Place in fridge for 30 mins.
- Take out of fridge and place on a well "floured" surface.
- Take a small piece out of the dough, roll it between your hands to make a round yet oval gnocchi. Then take a fork, and make a indent with the side of the fork on top of the gnocchi.
- Start to boil salted water. Chop the chilled butter in tablespoon pieces, and coarsly chop both the pancetta, sage and walnuts.
- On low heat, cook the butter and sage. Sprinkle in allspice(1 tsp) once cooked.
- Add gnocchi to boiling water, and once they rise to the top, remove with a strain-like spoon and toss into the butter-sage sauce pan. Continue until all the gnocchi is in the sauce pan.
- Cook tossing everything together--gnocchi, sauce, sage, pancetta, and walnuts.
- Sprinkle more cheese on top and serve hot.
butternut, flour, corn, olive oil, eggs, spice, salt, sage, butter, parmesean, pancetta, walnuts
Taken from www.epicurious.com/recipes/member/views/gluten-free-butternut-squash-gnocchi-with-sage-butter-sauce-1278852 (may not work)