2 cups firmly packed, 1/2 inch cubed, cooked butternut squash. (Cook the squash leaving it firm enough to cube so it has less water.)
1 1/2 cups Kite Hill almond ricotta
1 egg
2 tbs. dried chives
3 drops Young Living Black Pepper essential oil
Salt to taste
Instructions
Place these ingredients in a food processor or vita-mix and blend until smooth.
Place the mixture into a mixing bowl.
Add 1/4 cup golden flax meal. Fold into the squash mixture.
Add 3 cups Gluten Free Flour – 1 cup at a time. (I used Mamas Almond Blend) Get the dough to a rolling consistency by adding more flour if needed.
***If the flour you use does not have xanthan gum add 1/2 tsp. to the flour your are using. A lot of the mixes add it to the mixture, you will have to read the ingredients. This is needed to bind the ingredients so the gnocchi don’t fall apart.
On a floured piece of parchment paper roll the dough into 1/2″ round logs. Dust the log with flour using a sifter and cut into 1/2″ pieces.
I have a cookie pan lined with parchment paper to transfer the little gnocchi to.
Boil a pan of water big enough to give the gnocchi room to cook. When the water is boiling add the gnocchi to the water, careful not to crowd them. They will be cooked when they float to the top.
Cook enough to eat that night. The rest of the raw gnocchi go into the freezer on the cookie sheet to freeze. When frozen I transfer them to a plastic baggie.
The Sauce
3 heads of roasted garlic
1/4 cup each of olive oil, raw pecans, nutritional yeast seasoning
1 cup arugula
Juice of 1 lemon
2 drops each Young Living Black Pepper and Lemon Essential Oil
Sea Salt to taste
Instructions
In a mini food processor squeeze the garlic from the bulb then add all the rest of the ingredients. Blend until smooth.
This sauce will be enough for about 3 cups of gnocchi.
