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Fall into Gnocchi

This makes about 80 pieces of gnocchi and the sauce recipe is for half of that. One serving is about 10-15 dumplings. You, can freeze half the gnocchi, cut the gnocchi recipe in half, or double the sauce ingredients if you're wanting to cook them all at once.
Author Tiffani

Ingredients

For the gnocchi...

  • 15 oz cubed butternut squash
  • 1 small-medium yam peeled and cut into large chunks (or 1 packed cup mashed yam)
  • olive oil for drizzling
  • 1 golden flax egg  (1 tbsp golden flax meal + 3 tbsp water — let sit for 5 min)
  • 2 1/2 cups brown rice flour plus a good amount more for dusting when molding dough
  • 1/4 cup vegan parmesan (optional), I used Follow Your Heart Parmesan Style Shredded Cheese Alternative
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/8 tsp cayenne

For the sauce...

  • 1 cup dry white wine
  • 1 stick (1/2 cup) vegan butter ensure nut or soy-free is necessary
  • 1/2 red onion sliced and cut into 1" long pieces
  • 1/2 Tbsp minced garlic (about 3 cloves)
  • 1 1/2 cups white mushrooms sliced
  • 1 Tbsp fresh sage chopped
  • 1 tsp coconut sugar
  • 1/4 tsp nutmeg
  • sea salt and black pepper

Instructions

  • Preheat your oven to 400°F and start a pot of water to boil. Spread out the butternut squash onto a baking sheet lined with aluminum foil and drizzle with olive oil. Toss squash so all is cover with the oil. Once oven is preheated and water is boiling, put your squash in the oven and your yam pieces in the boiling water. Cook both until soft, about 15 - 25 minutes. If squash isn't soft after 15 minutes, flip over before continuing to roast.
  • Mash 1 packed cup yam into a measuring cup and add to the food processor along with the squash and all remaining gnocchi ingredients. Mix until smooth and fully incorporated. If dough seems too sticky, you can add a little more flour.
  • Lay a sheet of plastic wrap down onto your cutting board and sprinkle with brown rice flour. Spoon about a sixth of the dough onto the plastic wrap, and sprinkle the dough with more flour. I then wrapped it all with the plastic wrap, and rolled and molded the dough into a long snake like figure, about the width of a penny. Repeat with the rest of your dough, making approximately 6 "snakes," sprinkling with more flour as needed.
  • Cut each "snake" into pieces about a 1/2 inch long (the width will probably widen when sliced, that's okay). Press the top of each with a fork to shape lines into the top. This is done in gnocchi to help the sauce stay on each piece.
  • Start a large pot of water to boil and once boiling add gnocchi. When the dumplings start to rise to the top, scoop them each out with a slotted spoon. Unless, doubling the ingredients for the sauce, set aside half the gnocchi to freeze once cool.
  • In a large skillet, set to medium high heat, add the white wine and cook until reduced by half. Next add the "butter," garlic and onion to the skillet and cook, stirring occasionally, until onion is almost completely soft.
  • Add the mushrooms, sage, coconut sugar, and nutmeg. Place a lid on your skillet and turn heat down to medium low. When mushrooms are almost completely soft, add the gnocchi to the skillet and sprinkle with salt and pepper. Cook, covered, for 5 more minutes.
  • Remove lid and turn heat back up to medium high. Cook for about 2 minutes. Flip over all pieces of gnocchi and cook for two more minutes on the opposite side. Remove from heat and serve.

Notes

Makes about 3-4 servings.