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vegan butternut squash gnocchi

Butternut Squash Gnocchi With Antioxidant Vegan Pesto

This simple, 2 ingredient Butternut Squash Gnocchi is an incredibly healthy alternative to the starch heavy classic potato gnocchi. It’s vegan, can be made gluten-free and turns out delicious!

Course Main Course
Cuisine Italian
Keyword 2 ingredient Butternut Squash Gnocchi
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Calories 595 kcal

Ingredients

  • 1 butternut squash *for simplicity this also works with 4 cups of frozen butternut squash, thawed
  • Equal parts spelt or oat flour you will need a 1:1 ratio of squash puree to flour
  • 1 Tbsp olive oil for those who want to roast squash first
  • Antioxidant Basil Cashew Pesto Recipe*

Directions

For whole squash:

  1. Preheat oven to 350F degrees.

  2. Cut one medium sized butternut squash in half lengthwise and scoop seeds out.

  3. Place both halves in a baking dish and fill the caverns with water and bake until fork tender.
  4. Remove from heat and let cool slightly.

  5. Once you can handle the squash, scoop all the flesh out from the skin and mash or puree. The smoother the texture of your mash, the smoother your gnocchi will turn out.

For frozen squash:

  1. Thaw 4 cups of squash and towel dry to remove excess water.
  2. Blend with a hand blender or food processor until smooth consistency.
  3. You will use equal portion of flour to squash puree (1 cup squash = 1 cup flour).
  4. Place spelt on working surface and create a donut-like shape.
  5. Put the squash puree in the middle and start to work the flour in until you have a nice ball of dough. You may need to add flour as you go to get a nice smooth consistency, but be careful not to over flour or they will turn out hard.
  6. To make your gnocchi, cut a piece of dough and roll into a cigar like shape, then cut the strip into bite size pieces and repeat until you have finished. Be sure to spread the gnocchi out and flour generously to prevent them from sticking.
  7. Bring a large stock pot of salted water to a boil and add the gnocchi.
  8. The gnocchi will cook in 2-3 minutes, you will know when they are ready when they are floating. Remove from pot.
  9. Toss your gnocchi in the sauce you have set aside with some ground chile, tear up some fresh basil, and top with some fresh grated parmegiano cheese. If you want a vegan meal, leave the parmegiano off or add some vegan cheese like Nuts for Cheese.

  10. Heat a skillet over medium and pan fry your gnocchi for about 3-5 minutes with 1 Tbsp of olive oil or grass-fed butter. Stir around until brown and crispy. Toss in 4 Tbsp of pesto, or sauce of choice.

Recipe Notes

*Find the Antioxidant Basil Cashew Pesto recipe here.

Nutrition Facts
Butternut Squash Gnocchi With Antioxidant Vegan Pesto
Amount Per Serving
Calories 595 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Sodium 11mg 0%
Potassium 660mg 19%
Total Carbohydrates 109g 36%
Dietary Fiber 19g 76%
Sugars 4g
Protein 17g 34%
Vitamin A 398.6%
Vitamin C 47.7%
Calcium 9%
Iron 39.3%
* Percent Daily Values are based on a 2000 calorie diet.