Kreeli's Butternut Squash Gnocchi (Italian) - Vegan

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* Exported from MasterCook *

 

Kreeli's Butternut Squash Gnocchi (Italian) - Vegan

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 lb butternut squash -- peeled and cut into 1/2” cubes*

3 cloves fresh garlic -- minced, OR

1 bulb roasted garlic, peeled and mashed

2 tbsp extra virgin olive oil

1/4 cup soft or medium tofu -- whipped until smooth and fluffy

OR

2 tablespoons soy milk (tofu is preferable)

1 1/2 cups unbleached flour -- (1 1/2 to 2)

 

In a large soup pot, bring 2 quarts of water to a boil. Drop the

butternut squash cubes in and cook for approximately 10 – 15 minutes, or

until tender (but not mushy). Drain thoroughly. Whip with a handheld

electric mixer, adding the oil, garlic, salt and tofu. Beat until smooth

and there are no lumps. Gradually stir in the flour, a little at a time,

with a wooden spoon, until a smooth dough is formed, and it won’t stick to

your hands when you handle it. (Do not add more than 2 cups of flour,

however.)

 

Turn out onto a lightly floured surface and knead very lightly, somewhere

between 5 and 10 times. Take a hand-sized lump of dough, and form it into

a sausage shape. Cut this into 1” lengths, and indent each gnocchi with a

fork to make fancy little impressions.** Place each completed gnocchi on

a floured board or flat surface and repeat these steps with the remaining

dough.

 

Bring a fresh 2 quarts of water to a boil. Drop the gnocchi in, one at a

time, and reduce the heat so that it is a low boil. Cook for 4-5 minutes

only, drain and serve with your favourite pasta sauce. I personally enjoy

a very garlicky tomato-pesto sauce over this gnocchi.

 

Also, try variations on this theme. Use different starchy tubers, like

russet potatoes, pumpkin, sweet potatoes or yams. Try adding different

spices or savory additions, like finely chopped sun-dried tomatoes,

olives, basil, cumin…whatever strikes your fancy…to the dough before

cooking.

 

 

*Peeling butternut squash is difficult. Try this to make it easier.

Bring a large pot (big enough for the squash to fit in whole, or else cut

the squash in halves or quarters) of water to a boil, and drop the entire

squash in. Let this boil for 3-5 minutes, then drain the squash and

quickly rinse it under cold water. The skin should slip off easily.

Discard skins, cut the squash down the center, scoop out the seeds, and

cube.

 

**Eager to eat, not too concerned about the gnocchi’s appearance? Make

“Ugly Lump” gnocchi by dropping heaping teaspoonfuls of the dough onto the

lightly floured surface until all the dough is used up, and boil as usual.

 

Source:

" VeganMania.com - Kreeli's Vegan Cookery Site "

 

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Per Serving (excluding unknown items): 256 Calories; 7g Fat (23.4%

calories from fat); 6g Protein; 45g Carbohydrate; 2g Dietary Fiber; 0mg

Cholesterol; 4mg Sodium. Exchanges: 3 Grain(Starch); 0 Vegetable; 1 1/2

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0

 

 

 

 

 

 

 

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