Smoky Squash Gnocchi With Pesto

Smoky Squash Gnocchi With Pesto

Ingredients

  1. 1 large acorn squash, seeded
  2. 3 tbsp coconut oil, divided
  3. 1 tbsp fresh sage, minced
  4. 2 tbsp fresh sage leaves
  5. 1 tsp salt
  6. 1 1/2 C gluten free flour
  7. 1 pkg Smoky Chia Cheeze.
  8. 1/2 C pepitas
  9. 1 C Fresh Basil
  10. 1/2 C Fresh Parsley
  11. 3 tbsp of Heidi Ho Pure Ne Chevre
  12. 2 cloves garlic
  13. 1/4 tsp salt
  14. 1 tbsp lemon juice
  15. 3 tbsp oil

Instructions

Preheat oven to 400° and line a baking sheet with parchment paper

Slice squash in half and remove seeds. Brush the insides with oil and sprinkle with a little salt

and pepper. Place sliced side down on the baking sheet and bake for about 30 minutes or until

the insides are soft throughout.

Let the squash cool and scoop out the flex into a mixing bowl and mash into a puree. Measure

out about 2 cups of the flesh and put it into a large mixing bowl, if there are any leftovers you

can freeze them for later.

Add in the minced sage, a tbsp of oil and your flour. Mix until a dough forms, the dough the

should still be a little sticky but not too wet.

Dust your work surface with flour and scoop dough onto the surface. Dust the top of the dough

with more flour so the entire surface is covered. Flour your hands and roll dough into a thick

log and slice into 4 equal parts. Roll each part into a 1/2’’ thick log and slice into 1’’ pieces and

place them on a lightly floured baking sheet or plate.

Bring water to a boil in a pot with a steamer basket on top. Place gnocchi into the basket in

batches. lower heat to simmer and cover. Steam each batch of 7 minutes.

While your gnocchi is steaming prepare a skillet over medium heat with 2 tbsp of oil with a few

fresh sage leaves.

Remove gnocchi from basket and place in the pan with sage and oil. Fry each side until golden

brown and place on a paper towel to drain excess oil. Add more Sage leaves with every batch

of steamed gnocchi.

Warm up some Heidi Ho Smoky Chia Cheeze in a small saucepan over medium heat.

Place gnocchi on a warm plate and add a drizzle of Heidi Ho Smoky Cheeze over everything

followed by your favorite pesto (optional) and garnish with remaining sage leaves

In a small skillet over medium heat, toast your pepitas until they start to pop and become

fragrant. Place in a blender or food processor.

Add basil, parsley, Heidi Ho Pure Ne Chèvre, garlic, salt, lemon juice and oil and process until

smooth, scraping down the sides as necessary.

If pesto is too thick add more lemon juice little by little until desired consistency is reached.

Enjoy right away and refrigerate any leftovers.

Okay, so I won’t lie…this was a super complicated recipe but SO worth it! Love, love, love it! Squash, pumpkin seeds, sage, basil, garlic and lemon are all super foods…how exciting to have them in one delicious dish…Wow! This dish is wonderful…you might want to double it and freeze some of the gnocchi for a second meal. I do like it with pesto…try it both ways and share your results!

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