Purple Gnocchi w/ Winter Squash Sauce Recipe
Purple Gnocchi w/ Winter Squash Sauce Recipe
You can use any type of Winter Squash for this sauce. Russet potatoes are the best way to make gnocchi, but I tried it with purple potatoes and it worked.
Ingredients
The Sauce
- 1 Small Winter Squash (pumpkin, kabocha, butternut, any will work. If you use a smaller squash like honey nut or delicata squash, bake 2 or 3 of them.)
- 1/2 Cup of Macadamia Nuts
- 1/2 Cup of Water
- 1.5 Cups Nutrient Rich Vegetable Broth, or Water
- 1 Shallot, about 1/2 cup to 3/4 cup Chopped
- 1/2 Tsp. Smoked Paprika
- 1/2 Tsp. Sea Salt
Instructions
The Sauce
- Soak macadamia nuts in water for a few hours, or the night before. Drain them and puree them with 1/2 a cup of water in a high speed blender until you get a smooth cream.
- Preheat the oven to 350 degrees. Cut your hard squash in half and spoon out the seeds. Lay the squash halve flat on a baking dish, with about an inch of water.
- Bake for about 55 minutes, more or less depending in the thickness and size of the squash. Make sure you can stick a knife through it and it's cooked through.
- Sauté shallots with avocado oil for a couple of minutes, and then add some herbs. Rosemary or Sage are nice, and sauté until fragrant.
- Blend all ingredients together until smooth. Taste and add fresh herbs as you go.
Notes
For the gnocchi, there are many recipes online that breaks down how to make it. Just make sure not to blend the potatoes or it will be sticky. Use a potato masher or potato ricer if you have it, or a fork. Purple potatoes work, they just come out more rustic. For the flour, I use all purpose Einkorn Flour from Jovial.
