Monday, January 13, 2014

Gluten-Free Butternut Squash Gnocchi

I have found a quiet moment to share. Chris (DH) is picking up some routine groceries. The girls, now 3 and 1.8 are falling asleep(???). Actually, moments ago Addisyn finished yelling "fie-wok, fie-wok" and Rylyn crying because someone is lighting fireworks in the neighbourhood. They clearly have confused the January thaw for the first of July.

I tried a new recipe tonight. I had a butternut squash left over from my "Good Food Box" from December. While I will eat butternut squash, I am not a huge fan of the texture and am the only one who will tolerate the texture in my family. My Gluten-Free-Recipe-Fairy from work placed a new mini-cookbook in my box after Christmas break and I found "Butternut Squash Gnocchi with Savory Herb Butter."

To be honest, trying this recipe on a school night was a dumb idea. I thought it looked so simple…it was…but it was also a lot of steps. It was like making pierogies! Fortunately, the gnocchi turned out great so I have a new and different butternut squash recipe to use when I have an extra hour and a half on my hands…ha! The lemon sauce was a little tart for the girls (and me). Next time, I may try a cheese sauce. As my husband says, everything tastes better with cheese.

"Better a bread crust shared in love
    than a slab of prime rib served in hate." -Proverbs 15:17

(by the way the gnocchi was shared in love…despite the ordeal to make it!)


Credit to the recipe PIL Cookbook's Gluten Free Recipes, November ed.

1 butternut squash
1 cup rice flour (I used a little more to make the dough more pliable)
2.5 tsp salt (divided)
1 tsp Xantham Gum
1/4 tsp black pepper
1/4 cup butter
2 tsp minced garlic
1 tsp dried parsley
1 tsp rubbed sage (I used fresh)
1/2 teaspoon dried thyme
1 lemon
Parmesan cheese to taste

-Cook (cut in half, bake in a water bed at 400 degrees for 45 min) and mash squash (ricer is best). Add rice flour, 2 teaspoons salt, xantham gum, and pepper. Mix well (I used dough blades on my mixer).

-Dust cutting board with rice flour. Scoop batches of dough and hand roll into 1/2 inch ropes and cut into 1 inch pieces.

-Drop 8 to 12 gnocchi into boiling water until they float to surface. Remove gnocchi with slotted spoon; drain on paper towel.

-Combine butter, garlic, parsley, sage, thyme and 1/2 tsp of salt in skillet and heat until butter begins to brown. Add lemon juice (I squeeze the lemon through a sieve) and cook for 30 seconds. Add gnocchi and toss. Cook 2 minutes or until browned and served topped with parm.


  1. Enjoyed reading your blog :-) from momof5boys....

  2. How much does one butternut squash yield? 2 cups?

    1. Sorry for the delay...occasional blogger. The recipe above was 4 servings and we had some leftover. I am estimating by memory but I would say closer to 4 cups.