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Here you'll find adventures from my tiny kitchen in Dublin and beyond. My food is healthy, plant-based (mostly), and totally gluten-free. My food philosophy is eating with the seasons and creating tasty, feel-good, soulful meals. All recipes are my own unless otherwise noted.

Roasted Butternut Squash Gnocchi

Roasted Butternut Squash Gnocchi

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Hello, Fall! That cold, crisp air gets me excited for sweaters, boots, and squash! I've always been afraid to cook my own gnocchi because it seems so... difficult. Fear not! This recipe is easy and, of course, gluten-free. (For my gluten-eating friends, feel free to sub out GF flour with regular).

 

For the gnocchi:
one butternut squash
two medium size potatoes
one cup gluten-free flour (maybe more)
1/4 cup grated parmesan (optional)
olive oil
salt and pepper

For the tomato "sauce":
three tablespoons butter
two tablespoons olive oil
one-two cloves of garlic
four small tomatoes
two sweet onions
two tablespoons of flour
three teaspoons of thyme
one third cup almond milk (or low-fat milk)
salt and pepper


Gnocchi:

Preheat oven to 400°. Cut butternut squash length wise, remove the seed and "gunk", and brush with olive oil. Place in oven cut-side up for about an hour or until entire squash can be pierced easily with a fork.

Meanwhile, dice the potatoes in half-inch cubes. Once the squash is out of the oven and cooling, boil the potatoes in a pot of salted water until mashable (about 10-15 minutes). Drain and mash potatoes in a big bowl. Set aside. 

Using a fork, scrape the inside of the butternut squash into a blender, being sure to not take along any of the seeds or dark orange "gunk". Purée until completely smooth and add to bowl with mashed potatoes. Mix together throughly. Add salt and pepper.

Option here to mix one cup of flour with one fourth cup of parmesan. 

Without overworking the mixture, add flour in one fourth cup intervals.  Continue to add until malleable, but still sticky. Try to use as little flour as possible. On a clean surface, spread the mixture out and form into gnocchi sized pieces. I like mine about one inch by one half inch.

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Bring a large pot of water to boil. Drop the formed gnocchi into the water until it floats, about one minute. I do it in batches of about 10. Remove with slotted spoon and set aside on clean surface to dry. 

Sauce: Dice the tomato and onion and mince the garlic. In a fry pan on medium heat, add olive oil, one tablespoon of the butter, and the garlic. Once butter is melted, add the onions and tomatoes. Continue to stir for about 5 minutes. Add the remaining butter, thyme, salt and pepper. Once butter is melted add the flour. Stir for about 1 minute then add milk. Continue to stir, adding the gnocchi into the pan. Once all gnocchi is added and the sauce is no longer watery, remove from heat and serve.

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Makes enough for four people, or two really hungry people.

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