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.
Thank you, thank you, thank you... I'll stop now! Just had my gall bladder out and I can't eat any fat at all for a few weeks. I'm sooooo bored with food, but this looks lovely. I'll be making it tomorrow - thanks again!
ReplyDeleteJust wanted to add - I did make this, and it worked so well that it's now a favourite. I add lemon and rosemary for flavour, as it was a bit bland without. Thanks again. Lorna x
DeleteI had to add way more than a cup of flour to get a dough. What did I do wrong?
ReplyDeleteDid you let your squash mixture cool fully?
Deleteya i had to use like 4 cups of flour and still couldnt get a dough to form. can you post how much (in cups) of squash you used
ReplyDelete