Butternut Squash Gnocchi

1. 1

   Combine pureed squash, salt and egg until smooth using a spatula.

2. 2

   Add flour 1/2 cup at a time until dough pulls away from the bowl.

3. 3

   More may be needed to prevent dough from being to sticky

4. 4

   On a floured counter, kneed dough to combine and form into ball.

5. 5

   Cut sections of the dough and roll them into 1 inch logs.

6. 6

   Cut 1 inch pieces and transfer to a cookie sheet.

7. 7

   This recipe makes enough for eight servings so freeze half if you don't need it all.

8. 8

   Place in salted boiling water for 2 to 3 minutes until they float

9. 9

   While they are cooking saute garlic lightly in olive oil and add red pepper flakes

10. 10

    Drain cook gnocchi and add to the olive oil and red pepper flakes add salt and pepper and Parmesan cheese to taste

11. 11

    I served this with mustard crusted chicken but you can serve it with any protein you wish

* Per serving · 4 servings · Values may vary.

No additional tips available.