If you like savory, then this is for you!  They are a yummy winter treat.  These gnocchi, ain't no joke (y)!  Don't let these little savory morsels fool you, they are filling.  I opt for a few on a plate surrounded by lots of veggies (even MORE than shown).  I originally found this idea on thebloomingplatter.com

INGREDIENTS

3c butternut squash

3c flour

1/2 tsp salt

1/2 powdered sage

1Tbsp fresh sage

1Tbsp fresh rosemsary

1tsp onion powder

1tsp garlic powder

 

HERBED BUTTER TO COOK GNOCCHI IN AFTER BOILING

1 Tbsp vegan butter

1Tbsp olive oil

3 Tbsp of fresh sage

2 Tbsp of fresh rosemary

1 onion

1 tsp powdered sage

1tsp salt

OPTIONAL:

roasted pine nuts to top the creation

Serve with sauteed fresh tomatoes seasoned with cayenne & grilled asparagus dowsed with fresh lemon and fresh cracked, herbed sea salt (rosemary, dried garlic and bay leaves) or a huge bed or wilted spinach!

 

Remove the skin & seeds from the butternut squash, then cube.

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COOK IN BOILING WATER UNTIL SOFT ENOUGH TO MASH, BUT NOT FALLING APART.

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DRAIN AND PLACE IN A SEPARATE BOWL.

Wake up!  Soo...vibrant!

Wake up!  Soo...vibrant!

MASH!

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CHOP THE SAGE AND ROSEMARY

MIX IN FLOUR AND KNEAD UNTIL THE BALL IS NOT STICKY AND CAN BE FORMED INTO TUBES. 

SEPARATE The huge mass of Dough into 3.

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Then make 1 inch wide dough tubes

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Next Cut them and make a fork mark in each section.

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Drop into boiling water and remove once the gnocchi floats to the top

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remove with a slotted spoon

Slotted spoon of my childhood...

Slotted spoon of my childhood...

In a skillet, prepare all of the ingredients for the herbed "butter"

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Oops!  I forgot the powdered sage!

In goes the boiled gnocchi.

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brown on each side

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on the side prepare your veggies.  I prepared tomatoes in a sauce pan with olive oil and cayenne pepper & a pinch of salt!

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I threw a little asparagus on the griddle with some lemon juice added over the top at the end.

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Just Yum!

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