Remember the dinner party for the friend who can’t eat fat right now? This was the entree I made. Gnocchi are incredibly simple to prepare, but they do require that you pay attention to what you’re doing. If you overwork them, they will get tough and chewy.

I made these in the morning and then let them sit in the fridge (on a cutting board with parchment, not touching) for a few hours before cooking.

We served them with tomato sauce (because of the whole no-fat thing), but I think they would have been even better with some crispy sage, olive oil, garlic and salt.

Vegan Butternut Squash Ravioli

1 large butternut squash, seeded, peeled and cut into even-sized pieces

salt

fresh black pepper

about 2/3 cup all-purpose flour

about 1/3 cup cake flour


Pre-heat the oven to 400 degrees. Spread the squash out on a sheet pan and bake until soft (25-45 minutes, depending on the size of your pieces).

Mix the two flours.

Puree the squash in the food processor (you might have to do it in 2 batches). Add salt and pepper to taste.

Flour your work surface and place the squash on it. Using a bench scraper, start to work the flour into the squash (this ensures that you don’t over-mix). You might not need all of the flour. Your dough should be sticky, but workable.

Divide the dough into 6 portions. Roll each one into a rope, about 1/2 inch thick. Cut into 1/2 inch pieces.



Using your thumb, roll each piece against the tines of a fork, to score it and sort of curl it. Lay out on parchment paper.

When ready to cook, boil some water with salt. Cook the gnocchi in batches. They will rise to the surface when they’re done (2-3 minutes). Remove from the water with a slotted spoon. Plate and top with your favorite sauce.

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