These Italian dumplings are typical from where I come from in Umbria. I converted the original recipe into a gluten free, dairy free, sugar free & vegan version and instead of potato I used butternut squash. They are delicious on a cold autumn day.
Preparation & cooking time: 1hr 15mins (including time for cooking potatoes)
Ingredients, for 4 portions:
400gr butternut squash
250gr Gluten Free plain flour
2 tbs ground flaxseeds
1 teaspoon salt
- Steam potatoes (avoid any absorption of extra water into potatoes), mash them straight away and let it cool.
- Once cooled, add the flours, gum, salt and egg/ flax seeds and mix well
- Take a few portions at the time, roll them into a 1cm sausage shape and cut into 1-1.5 cm cubes
- With a fork, roll the cube through the fork halfway, so it gets indents on one side and a dip on the other, where the finger was pressing down. This process allows the pasta sauce to wrap around the gnocchi.
Cooking the Gnocchi:
- Bring water, with sea salt in it, to boil in a medium pot
- Place gnocchi in the water and bring the pot back to boiling.
- When the Gnocchi come up to the surface they are cooked
- They may cook at different time, so you need a strainer to pick the gnocchi up from surface
- Place gnocchi in a bowl and serve with your sauce of choice
| NUTRITIONAL VALUE PER PORTION | |
| energy kcal | 294.4 |
| fat | 3.5 |
| of which saturated | 0.4 |
| carbohydrates | 64.1 |
| of which sugars | 2.7 |
| fibre | 4.4 |
| protein | 4.2 |
| salt | 0.1 |