4 Servings 60 min Cook
1/2 Medium (1 lb) Squash
2 Cup Chickpea Flour
1/2 Tsp Rosemary
1/2 Tsp, leaves Thyme
1 Tbsp Butter
1/2 Tsp Salt
Preheat your oven to 425 degrees.
Place half of seeded squash cut-side down in a pyrex pan that is filled with 1″ of water.
Bake for 30-45 minutes, or until soft to the touch.
Remove from oven and flip squash over to let cool.
One cooled, scoop out the squash into a large bowl and allow to cool completely.
To ensure smooth and fluffy gnocchi, beat butternut squash with a hand mixer until well whipped.
Add 1 cup of flour and herbs and use your hands to work in the flour until combined.
Add in the flour 1/4 cup at a time until a dough forms and the mixture is no longer sticky.
*Do not overmix.
Form the dough into a ball and divide the dough into four portions.
On a lightly floured surface, take each of those portions and roll into a thin log.
Using a knife, cut off small, uniform bite-sized pieces.
For the traditional look, roll the gnocchi pieces down a fork to get a light grooved impression.
Place gnocchi in a single layer on parchment paper and bring a large pot of water to a gentle boil.
Once boiling, add salt and slowly drop in the gnocchi while stirring so they do not stick to the bottom.
Let the gnocchi boil, stirring occasionally.
After about ten minutes, the gnocchi will float to the top- this is how you know they are done.
Drain and toss with butter, serving hot.
