Winter Squash Gnocchi with a Garlicy Sauce

These are as delicious as they are pretty to look at. We did enjoy this meal, although it does take time to make it. Often pumpkin gnocchi is served with brown butter and sage leaves, but we find that a bit too oily, therefor we made this light creamy garlic sauce witch brought out the flavour to the gnocchi.

Serving Size: 4

Ingredients

for the gnochi:

• 2 cups winter squash (Hokkaido, butternut etc.), pureed
• 1 medium potato (mealy), cooked and fork mashed
• 1 tablespoon sweet paprika powder
• 1 tablespoon cumin
• ¼ teaspoon turmeric (optional but healthy)
• 8 ounces AP flour
• 2 ounces semolina flour
• pinch salt

for the creamy sauce:

• 2 cups non dairy yogurt
• 1 tablespoon olive oil
• 1 heaping teaspoon vegetable bouillon powder
• ½ teaspoon garlic powder
• 1 teaspoon cornstarch, mixed in 1/4 cup water
• pinch red pepper flakes (optional but nice)

as garnish:

• radish sprouts
• pumpkin seeds
• sage leaves

Directions

1. To make the puree you can either roast the squash in the oven, or steam it. I usually steam it as it uses less electricity. In either case, cut open the squash, remove the seeds and stringing parts. Cut the squash into pieces and either bake until soft or steam.
2. While the squash is cooking, also cook the potato. Alternatively you can use left over mashed potato. When the potato is soft, peel it and fork mash.
3. Once the squash is cooked, drain off any liquid and place in a food processor and puree. You can also puree in a bowl with an immersion blender. You will want as thick a puree as possible.
4. Using the bread beaters of your mixer or food processor, mix the flour, mashed potato, semolina flour, cumin, sweet paprika powder and turmeric.
5. Add a pinch of salt and mix all to a smooth dough.
6. Allow the dough to rest for 15 minutes to half an hour.
7. The dough should be firm and silky, not sticky. If it is sticky, kneed it out with a bit of additional flour.
8. Turn the dough out onto a floured workspace.
9. Divide into approximately 6 pieces and roll each into a rope about ½ inch thick.
10. Cut each rope into small square pieces. Lightly flour 2 plates on which to place your prepared gnocchi.
11. Flour a fork and gently press the fork onto each piece of gnocchi thus making typical gnocchi. Place the gnocchi on the floured plate to await cooking while you proceed to use up all of the dough.
12. To make the sauce:
    1. place the non-dairy yogurt in a sauce pan. Add the rest of the ingredients and stir well to mix.
    2. Turn the heat on to low to warm the mixture.
13. To cook the gnocchi:
    1. Bring a large pot of lightly salted water to boil.
    2. Place 10 or so pieces in the boiling water and cook until they float.
    3. Remove from the water with a slotted spoon and place in a bowl or on individual serving plates.
    4. Continue cooking the gnocchi in batches.
14. Serve the gnocchi with a generous helping of sauce, sprinkled with radish sprouts, pumpkin seeds and sage leaves.

Notes

A note about the fours: We used AP flour as the gluten is needed to hold the gnocchi together. We also used the semolina as it makes a stronger dough that will not fall apart when boiling.