Squash Gnocchi

Wrapped In Newspaper

Prep Time: 20M
Cooking Time: 35M
Serves: 4



  1. 1 lb. Squash (Harlequin, Crown Prince, or any that you can find)
  2. 1 heaping cup Brown Rice Flour
  3. 1 tbsp Flax Seeds
  4. 3 tbsp Water
  5. 1 tbsp Nutritional Yeast
  6. 10 Cherry Tomatoes
  7. 2 Large Handfuls of Spinach
  8. 1 Clove of Garlic
  9. Olive Oil

Enjoy the changing colors of Autumn and all the delicious produce the season has to offer.

Prep time: 20 minutes
Cooking time: 35 minutes

Serves: 4


  • 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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