Gluten Free Squash Gnocchi
This cosy winter gnocchi is the perfect weeknight meal to cook while enjoying a nice glass of wine. Squash is such a classic autumn/winter veg and it goes so well with gnocchi. The slight spice from the nutmeg in here also brings a little Christmassy touch.
This recipe serves 3 people.
- 3 portions of gluten free gnocchi (homemade or store bought)
- Half a butternut squash
- 2-3 Cloves of garlic
- 1 White onion
- 4-8tbsp Milk
- 3tbsp Olive oil
- 1tsp Nutmeg
- Large pinch of black pepper
- Large pinch salt
- Large handful grated parmesan
- 1 Sprig rosemary
- Handful parsley
- 1tsp Honey
- Preheat your oven to 180°C.
- Peel your squash and cut into small chunks. Place them on an oven tray and cover with 1tbsp of olive oil, a pinch of salt and pepper and a sprinkling of nutmeg. Place into the oven for around 20-30 minutes (this depends of the size of your cubes) or until tender.
- In the meantime prepare the rest of your ingredients. Finely dice your onion, crush the garlic, grate the parmesan and chop the parsley.
- Set up a pot of boiling salty water
- Once the squash comes out of the oven tip half of it into a blender (a neutrabullet/spice grinder type will work best). Add the milk in with the squash starting with 4 tbsp and blend until smooth. If your squash isn’t blending or is chunky, add some more milk little by little.
- Add the gnocchi to the pot of boiling water and cook to instructions.
- In a large frying pan, heat the remaining 2tbsp of olive oil. To this add the onion, rosemary sprig and a large pinch of salt. Sauté until the onion becomes translucent, at which point add the garlic and sauté until the garlic looks golden. Add the honey and cook for a further 30 seconds.
- Add the cooked gnocchi to the frying pan and cook there for 1-2 minutes before adding the squash pure. If the sauce seems a bit thick add some cooking water until you have the thickness you like.
- Add the parmesan and stir in quickly.
- Serve in a pasta bowl and top with some of the roasted squash pieces.
- Sprinkle with parmesan, parsley and a crack of black pepper.
About This Recipe
This is the perfect cosy weeknight meal for those cold winter evenings. Its a fuss free dinner that takes around 30-40 minutes to make, and a large portion of that is hands off. Being a winter vegetable, squash is at its best around this time of year. Incorporating it into dishes that you already eat is just such a great way to enjoy it.
An important mention for this recipe is to make sure that your gnocchi is gluten free. Although gnocchi is potato based, it does have a fair amount of flour in it, so make sure you pick up your gnocchi from the gluten free section or you make it yourself.
Question: Why does my dish taste bitter?
- The most likely reason for this could be that you burnt the squash when roasting which would lead to a bitter taste once the squash is blended. This is quite an easy fix. Just add a little more honey and salt, the honey should balance out the bitterness and the salt balance the sweetness from the honey. The other much more unlikely reason could be that your squash has gone bad. Squashes can develop chemicals called cucurbitacins which can cause your squash to taste bitter.
Question: My squash isn’t going smooth when I blend it, it seems to be a bit lumpy and bity.
- This means that your squash wasn’t cooked enough before you tried to blend it. Just like when making soup, if your veg isn’t soft enough before blending it wont make a smooth emulsion when blended.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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