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Squash Gnocchi

Wrapped In Newspaper

Vegan gnocchi

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

450g Squash (Harlequin, Crown Prince or any that you can find)
175g 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
Olive Oil

Begin by chopping the squash into smallish chunks and cutting or peeling off the skin.

Place the squash on a baking tray, drizzle with olive oil and season. Roast for around 30mins at 180C 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, the slowly add in the flour and bring together.

Turn out onto a lightly floured surface and kneed 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 2cm 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 in the gnocchi and simmer for 2-3 mins. When they rise to the top and float, they are done.

Whilst 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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