Vegetarian > Butternut Squash Gnocchi >
Butternut Squash Gnocchi
1 LB butternut squash, peeled & cut into 1/2" cubes
3 cloves fresh garlic, minced
2 TBS olive oil
1/4 C soft tofu, whipped until smooth & fluffy OR:
2 TBS soy milk (tofu is preferable)
1 1/2 - 2 C unbleached flour water
In a large pot, bring two quarts of water to a boil. Add butternut squash cubes and cook for ten to fifteen minutes, or until tender but not overly soft. Drain. In a bowl, whip squash with an electric mixer, adding oil, garlic, salt and tofu. Beat until smooth. Using a wooden spoon, gradually stir in flour until smooth and non-stick dough is formed (try not to add more than two cups of flour). Turn out onto a lightly floured surface and knead five or ten times, working the dough gently. Form a walnut-sized dough ball and shape into contours similar to sausage; cut into 1" lengths and indent each with a fork to make impressions. Rest gnocchi on a floured board or flat surface, and repeat steps with remaining dough. Bring two quarts of water to a boil and add gnocchi, one at a time, reducing heat to a low boil. Cook for about four or five minutes; drain and serve with favorite pasta sauce.
Recipe featured in the Ambrosia Cookbook.
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