Yields 2 to 4 servings, depending on appetite
Nut- and soy-free
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- ½ c winter squash puree (I used roasted red kuri puree.)
- 1 T flax seed meal
- 3 T warm water
- 1 c whole wheat flour, plus additional flour for rolling
- ½ tsp salt½ tsp cayenne
- ⅛ tsp ground nutmeg
- Water and salt for boiling
- Vegetable or light olive oil for pan-frying
- Gravy or sauce for serving (optional)
- Fresh thyme or chopped sage for serving (optional)
- In a small bowl, whisk together the flax seed meal and warm water. Set the mixture aside for a few minutes to allow it to thicken.
- In a large bowl, combine the squash puree, flax seed mixture, salt, and spices. Mix in the whole wheat flour and knead the mixture until it forms a tacky dough; add more flour if the dough is sticky, until it forms a ball. Divide the dough into two equal halves. On a lightly-floured surface, roll each half into a ½-inch-thick rope and cut it into ½-inch wide pieces. Roll the pieces gently over the back of the tines of a fork, if desired.
- Bring several cups of water to a boil in a large pot, add a few large pinches of salt, and carefully drop in the gnocchi. Stir, then allow the gnocchi to gently boil until they rise to the surface, approximately 3 to 4 minutes. They should be somewhat firm. Drain and set aside.
- Lightly coat the bottom of a large-sized saute pan with oil and heat it over medium flame. Add the drained gnocchi to the pan. Fry them, turning occasionally, until the gnocchi turn golden-brown. Serve warm, plain or with gravy or sauce of choice and a sprinkling of fresh herbs.
What’s your favorite way to cook winter squash?
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