Squash gnocchi


  1. 450g pumpkin (Harlequin, Crown Prince or whatever you can find)
  2. 175g brown rice flour
  3. 1 tbsp flaxseed
  4. 3 tbsp water
  5. 1 tbsp nutritional yeast
  6. 10 cherry tomatoes
  7. 2 large handfuls of spinach
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  9. 1 clove of garlic
  10. Olive oil


  • First cut the pumpkin into small pieces and cut or peel the skin.
  • Lay Place the pumpkin on a baking sheet, drizzle with olive oil and season. Roast at 180Ā°C for about 30 minutes until tender when cut with a knife.
  • Let cool slightly. Meanwhile, prepare the flax egg by grinding the flax seeds in a spice grinder or food processor and whisking them with the water in a cup. Allow to stand for about 5 minutes until gelatinous.
  • Place pumpkin in large mixing bowl and mash until just a few lumps remain.
  • Add the flaxseed egg and mix, then slowly add the flour and mix.
  • Turn out onto a lightly floured work surface and knead carefully, adding a little more flour if necessary into a smooth and not too sticky dough.
  • Divide into 4 parts and roll out each piece with your hands into a long, thin sausage.

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  • Cut into 2 cm pieces. Squeeze the ends into a slight crescent shape with your fingers and press down with the back of a fork.
    • Boil a large pot of water, add the gnocchi and simmer for 2-3 mins. If they rise and float, they’re done.
    • While the gnocchi are cooking, wash and chop the spinach and tomatoes. SautĆ© in a pan with the garlic until the spinach is soft.
    • Using a slotted spoon, place the gnocchi on a warm serving plate and gently toss the spinach and tomatoes.
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