You haven’t really lived until you’ve had homemade gnocchi. I know that seems like a bold statement, but that’s just how strongly I feel about the matter. Homemade gnocchi will blow your store-bought stuff right out of the water.
I was so excited when Bob’s Red Mill asked me to create a healthy and wholesome meal using one of their nut flours. Since I’ve been trying to limit the amount of processed food I eat, I’ve been living off pastas, breads, muffins and cakes made with almond meal. Not only does it add such an incredible nuttiness to your dishes, it also adds a punch of protein too. I knew almost instantly what I was going to make, a version of the root vegetable homemade gnocchi featured in my cookbook.
Regular potato gnocchi is fabulous, but I have to say, I wanted something with a little more vibrancy, so I opted for roasted and pureed butternut squash. It’s creamy and flavorful, and adds a beautiful bright orange color to the pasta. Plus, it gives you a serving of vegetables in each bite, which is an added bonus in my life.
I paired these fluffy little pasta dumplings with my favorite vegan Alfredo sauce. You’ll absolutely die when you see what makes it so creamy! This gnocchi and sauce is the best weeknight or weekend meal. Your family and friends will go gaga, I promise.
Roasted Butternut Squash Gnocchi with Vegan Alfredo
Serves about 4
For the Gnocchi:
- 1 medium Butternut Squash
- 1 ¼ cup All Purpose Flour
- 1/2 cup Bob’s Red Mill Almond Meal
- 1 Egg
- 1/3 cup Parmesan Cheese*
- Salt and Pepper
For the sauce:
- 1 pound Extra Firm Tofu
- 1/3 cup Soy or Almond Milk
- 1 ½ tablespoons chopped Basil
- 1/3 cup Soy Parmesan
- 3 tablespoons Vegan Butter
- In a large bowl, mix the squash, flour, almond meal, egg, Parmesan cheese and salt and pepper. Mix until pasta dough comes together. If it’s still too sticky, add additional all purpose flour.
- Place the dough onto a hard floured surface and knead until smooth and elastic. Roll the dough into ¼ inch thickness and cut into 4 even sections. Cut each bite into 1 ½ inch pieces. Press the back of the fork into the gnocchi to make indents.
- Bring a large pot of water to a boil and add salt. Cook the gnocchi until softened and floating to the top, about 4 – 6 minutes. Rinse and set aside.
- Meanwhile, make the sauce by blending the tofu, almond milk, basil, Parmesan and vegan butter together in a blender. Add salt and pepper to taste.
- Pour the sauce over the gnocchi and serve with additional pepper.
*Use Soy Parmesan to make this dish completely vegan.
Claire is a cookbook author, food writer and recipe creator, soon-to-be culinary student and avid world traveler. She is recently married to a social media guru who loves *almost* everything she conjures up. She writes full-time for the Food section of SheKnows, FabulousFoods.com and is a contributing writer for the Travel section of SheKnows. You can also follow her daily musings and find delicious healthy recipes on her food blog, The Realistic Nutritionist. Follow Claire on Twitter and Facebook to keep up to date with her newest creations.