Butternut Squash Gnocchi
Gnocchi is one of my favorite meals!
Here is a healthier spin on the tasty pasta! Enjoy!
Ingredients:
1 (1-lb.) butternut squash
1 Tbsp. olive oil1 large russet potato, peeled, quartered3/4 C. finely grated Parmesan cheese, divided1 large egg, beaten1 1/2 tsp. nutmeg1 tsp. salt1 1/2 C. whole wheat flour (more if necessary)1/4 C. olive oil2 tablespoons chopped fresh sageAdditional grated Parmesan cheese to sprinkle on top
Directions:
1. Preheat oven to 400 degrees. Cut butternut squash in half lengthwise and brush with olive oil. Bake for 1 – 1 1/2 hours or until fleshy inner part is soft. Remove seeds and scoop flesh out to cool. Meanwhile, boil quartered potatoes for 15-18 minutes until soft. Mash with a fork. Combine squash and potato and mash until smooth. Add egg, nutmeg, and 1/2 C. Parmesan cheese. Gradually add flour until mixture forms a smooth dough. Break into 8 separate pieces. Roll each piece into a 1/2″ thick rope. Cut rope into 3/4″ dumplings. Chill for 1 hour.
2. Bring a large pot of salted water to a rolling boil. Add gnocchi into the water, and boil for about 15-17 minutes. Gnocchi will rise to the surface but may not be completely cooked. Remove when tender. Drain.
3. In a skillet, heat olive oil. Saute cooked gnocchi until brown. Sprinkle with sage leaves and remaining Parmesan cheese.
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