Low protein recipes | Butternut squash gnocchi

Butternut squash gnocchi

Number of servings: 4

Serving size: 1/2 cup (125 ml)

In the microwave oven, bake the squash for 10-15 minutes. It must be cooked enough to easily mash it. Cool completely in refrigerator for about 1 hour.
Mash the squash. Add the all-purpose baking mix, wheat starch (1/2 cup), baking powder, nutmeg, salt and pepper. Mix well.
Knead the dough for a few minutes on a floured work surface (with extra wheat stach).
Make 4 rolls of 1 cm in diameter. Cut into pieces about 1 cm long. Lightly flour to prevent the pieces from sticking together.
Bake in salted boiling water. The gnocchi are cooked as soon as they rise to the surface. Remove from water.
Heat oil and butter in a skillet. Add garlic and herbs. Sauté the gnocchi a few minutes in oil.

Enjoy!

A special thanks to Valerie Durocher who adapted a Ricardo’s recipe!