If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: A few months ago, my husband and I were on a 'diet'- we had BNS as we like to call it everyway. This was one of our absolute favourites. —Kitchen Butterfly
Makes a lot
1 cup roasted butternut squash puree
1/2 egg, lightly beaten with a sprinkle of ice cold water
10 - 12 seeds of cardamom, crushed or 1/2 - 1 teaspoon cCardamom powder
Salt and pepper to season
1/2 - 3/4 cup tipo 00 (or plain) flour, sifted
1/2 -3/4 cup chestnut flour, sifted
1/2 cup almond meal, sifted
Butter, to cook gnocchi
- Put the butternut squash puree in a bowl with the egg, cardamom spice, salt and pepper
- Gently sprinkle over the tipo 00 or plain flour, a little at a time, using a fork to stir around till all the flour is used up. Repeat with the chestnut flour and turn the mixture out onto a clean floured surface.
- Add more flour till you have a soft dough which isn't sticky. Once the dough comes together, let rest for a few minutes.
- To make gnocchi, split dough into 3 or 4 parts. Working on a part at a time, roll it into a long sausage shape. Sprinkle some almond meal on your work surface and then roll the sausage in it. Once done, cut the 'sausage' into smaller pieces, about 3-4 cm in length. Repeat with the other portions of dough.
- Cook immediately or freeze on a lined cookie sheet in a single layer. When ready to cook, heat some butter in a large pan and add a couple of maple leaves. Ensure the entire base of the pan is greased with butter. Add the gnocchi and cook on low medium heat till a golden toasty crust forms on both sides.
- Serve with some chili tomato sauce and pan fried white fish
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
- This recipe was entered in the contest for Your Best Butternut Squash