Enjoy the changing colors of Autumn and all the delicious produce the season has to offer.
Prep time: 20 minutes Cooking time: 35 minutes
1 lb. Squash (Harlequin, Crown Prince, or any that you can find)
1 heaping cup Brown Rice Flour
1 tbsp Flax Seeds
3 tbsp Water
1 tbsp Nutritional Yeast
10 Cherry Tomatoes
2 Large Handfuls of Spinach
1 Clove of Garlic
Begin by chopping the squash into smaller chunks and cutting or peeling off the skin.
Place the squash on a baking tray, drizzle with olive oil, and season. Roast for around 30 mins at 350F until soft when you cut with a knife.
Set aside to cool slightly. Meanwhile, make the flax egg by grinding the flax seeds in a spice grinder or food processor and whisk together in a cup with the water. Leave for around 5 minutes until it becomes gelatinous.
Put the squash into a large mixing bowl and mash until only a few lumps remain.
Add in the flax egg and combine, then slowly add in the flour, and bring together.
Turn out onto a lightly floured surface and knead gently adding a little more flour if necessary to form a smooth dough that isn’t too sticky.
Divide into 4 and roll each piece out with your hands to a form long, thin sausage.
Cut into 3/4 in pieces. Pinch the ends together with your fingers to create a slight crescent shape and imprint with the back of a fork.
Bring a large saucepan of water to boil, add the gnocchi, and simmer for 2-3 mins. When they rise to the top and float, they are done.
While the gnocchi is cooking, wash and chop the spinach and tomatoes. Gently cook together in a frying pan with the garlic until the spinach wilts.
Spoon the gnocchi onto a warm serving dish using a slotted spoon and gently mix in the spinach and tomatoes.
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