Butternut Squash Gnocchi with Roasted Garlic-Sage Brown Butter (Egg-Free)
There’s nothing quite like the warmth and comfort of a homemade meal on a chilly day. This butternut squash gnocchi is the perfect dish to cozy up with – it’s decadent, delicious, and surprisingly easy to make. The star of the show is the roasted garlic-sage brown butter sauce, which adds a touch of sweetness and earthiness to the gnocchi. Serve this dish with a side salad for a complete meal that your friends and family will love!
How to Make Egg-free Gnocchi
Making gnocchi without eggs is actually very simple. All you need is some ground flaxseed mixed with water to create a vegan “egg”. Just combine one tablespoon of ground flaxseed with three tablespoons of water, mix well, and let sit for about five minutes. Then use this mixture as you would eggs in any recipe.
For basic egg-free gnocchi dough, simply mix together 1 1/2 cups of all-purpose flour, 1/2 teaspoon of salt, and 2 tablespoons of olive oil. Add the vegan “egg” and enough water to form a soft but not sticky dough. You may not need all the water, so add it slowly until you get the desired consistency.
A More Nutritious Gnocchi Recipe
Instead of using potatoes, like traditional gnocchi, you can use butternut squash to make gnocchi more nutritious. Butternut squash is a great source of vitamin A, potassium, and fiber. It also has a lower glycemic index than potatoes, so it won’t raise your blood sugar as quickly
If you’re looking for a hearty, comforting dish to warm the soul on a cold winter day and use up your butternut squash supply, look no further. This simple recipe of egg-free gnocchi is easy enough that kids can help out in the kitchen too! The best part? You won’t have any leftovers – it’s sure to be gobbled up immediately. Get the full instructions below.
Butternut Squash Gnocchi with Roasted Garlic-Sage Brown Butter (Egg-Free)
Ingredients
- 3 lb butternut squash
- 1 tbsp extra virgin olive oil
- .25 tsp salt & pepper
- 2 flax eggs (1 tbsp ground flax + 3 tbsp water = 1 flax egg)
- 4 cups flour plus extra for shaping the dough
- .5 tsp salt & pepper
- 1/2 cup Parmesan Cheese plus more for garnish
- 4 tbsp butter
- 1 clove garlic minced
- 1 tsp Crushed Red Pepper Flakes
- 7-8 leaves fresh sage chopped
Instructions
- Preheat oven to 400 degrees.
- Cut the squash in half lengthwise and remove seeds.
- Place squash halves cut side up on a baking sheet, brush with EVOO, season with salt and pepper.
- Roast until fork tender at the thickest part of the squat (about an hour)
- Let the squash cool slightly, then scoop out the flesh and place in a food processor. Process until very smooth.
- Place squash in the bowl of a stand mixer fitted with the dough hook (or just mix in a large bowl by hand) add in the flax eggs and salt. Add flour, 1 cup at a time, until the dough begins to pull away from the bowl. Add 1/2 cup of parmesan cheese and continue on medium speed until combined. Turn out onto a heavily floured surface and knead until dough comes together. Note: You want your dough slightly sticky but if it is TOO sticky, just add a bit more flour.
- Portion the dough into quarters, then roll each into a rope and cut into 1 inch sections to form the gnocchi. Place onto a wax paper, cover until ready to boil.
- For the sauce, melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is golden and sage is crispy. I like to remove the fried sage and crush into a light powder to sprinkle across the top of the dish!
- Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to your sauce. Cook remaining gnocchi then add to the sauce. Season with salt & pepper then toss to coat.
- Portion among bowls and garnish with parmesan and sage dust.
Highly recommend