Gluten-Free Winter Squash Gnocchi
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By Food & Wine
Gluten-Free Winter Squash Gnocchi
Instructions
Cook:1h
These gnocchi are fun and easy to make. They bring more than just good autumnal looks to the plate—expect a subtly sweet squash flavor with hints of fresh sage, complete with a delightful pillowy texture. No need for eggs here; squash puree and nutritious buckwheat flour partner well together, allowing for just the right soft structure. The gnocchi are gluten-free and can be vegan if ghee is substituted with coconut oil or vegan butter. Slideshow: More Gnocchi Recipes
Updated at: Wed, 13 Jan 2021 13:06:07 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
14
Moderate
Nutrition per serving
Calories120.9 kcal (6%)
Total Fat2 g (3%)
Carbs24.2 g (9%)
Sugars2.9 g (3%)
Protein3.9 g (8%)
Sodium84.9 mg (4%)
Fiber2.9 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
0.5kuri squash
or kabocha, seeded
1 tspghee
or coconut oil, or olive oil, plus 2 tablespoons for coating
1fresh sage leaves
minced, plus more for infusing ghee/oil
0.5sea salt
0.13nutmeg
1cayenne pepper
optional
¾ cupbuckwheat flour
to 1 cup preferably ground from untoasted buckwheat groats
brown rice flour
for rolling and dusting
Instructions
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