Squash Gnocchi

Yields 2 to 4 servings, depending on appetite
Nut- and soy-free

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. 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.
4. 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?

You may also like: Kimchi Miso Soup, Japanese Kabocha bread, and Savory Lentils