LowProRecipes.com

Butternut squash gnocchi

Yield

Number of servings: 4
Serving size: 1/2 cup (125 ml)

Ingredients

  • 190 g (1 cup) butternut squash, in cubes
  • ¾ cup (175 ml) Cambrooke All-purpose baking mix (2301)
  • ½ cup (125 ml) Wheat starch (0454 ou 2203)
  • ½ tsp (2,5 ml) baking powder
  • Nutmeg
  • Salt and pepper
  • About ¼ cup (60 ml) extra wheat starch (for kneading)
  • 1 Tbsp (15 ml) olive oil
  • 1 Tbsp (15 ml) butter
  • 1 Tbsp (15 ml) fresh herb of your choice (oregano, rosemary or sage)
  • 1 clove of garlic

Preparation

  • In the microwave oven, bake the squash for 10-15 minutes. It must be cooked enough to easily mash it. Cool completely in refrigerator for about 1 hour.
  • Mash the squash. Add the all-purpose baking mix, wheat starch (1/2 cup), baking powder, nutmeg, salt and pepper. Mix well.
  • Knead the dough for a few minutes on a floured work surface (with extra wheat stach).
  • Make 4 rolls of 1 cm in diameter. Cut into pieces about 1 cm long. Lightly flour to prevent the pieces from sticking together.
  • Bake in salted boiling water. The gnocchi are cooked as soon as they rise to the surface. Remove from water.
  • Heat oil and butter in a skillet. Add garlic and herbs. Sauté the gnocchi a few minutes in oil.

Enjoy!

A special thanks to Valerie Durocher who adapted a Ricardo’s recipe!

Nutritional facts

  • Energy
    468 kcal
  • Protein
    0.9 g
  • PHE
    32 mg
  • TYR
    20 mg
  • LEU
    52 mg
  • VAL
    41 mg
  • ILE
    32 mg
  • MET
    12 mg
  • LYS
    54 mg
  • Energy
    1874 kcal
  • Protein
    3.5 g
  • PHE
    126 mg
  • TYR
    82 mg
  • LEU
    207 mg
  • VAL
    163 mg
  • ILE
    127 mg
  • MET
    46 mg
  • LYS
    214 mg
© Genevieve Lafrance 2022