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Kreeli's Butternut Squash Gnocchi (Italian) - Vegan

An italian recipe for Kreeli's Butternut Squash Gnocchi (Italian) - Vegan, made with Butternut Squash Cut Into Inch Cubes, Extra Virgin Olive Oil, and Unbleached Flour. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 lb
• 2 tbsp
• 1 1/2 cup

Method (preview)

1. 1

   In a large soup pot, bring 2 quarts of water to a boil.

2. 2

   Drop the butternut squash cubes in and cook for approximately 10 � 15 minutes or until tender (but not mushy).

3. 3

   Drain thoroughly.

4. 4

   Whip with a handheld electric mixer, adding the oil, garlic, salt and tofu.

5. 5

   Beat until smooth and there are no lumps.

6. 6

   Gradually stir in the flour, a little at a time, with a wooden spoon, until a smooth dough is formed and it won't stick to your hands when you handle it. (Do not add more than 2 cups of flour, however.)

7. 7

   Turn out onto a lightly floured surface and knead very lightly, somewhere between 5 and 10 times.

8. 8

   Take a hand-sized lump of dough and form it into a sausage shape.

9. 9

   Cut this into 1-inch lengths and indent each gnocchi with a fork to make fancy little impressions.

10. 10

    Place each completed gnocchi on a floured board or flat surface and repeat these steps with the remaining dough.

11. 11

    Bring a fresh 2 quarts of water to a boil.

12. 12

    Drop the gnocchi in, one at a time, and reduce the heat so that it is a low boil.

13. 13

    Cook for 4-5 minutes only, drain and serve with your favourite pasta sauce.

14. 14

    I personally enjoy a very garlicky tomato-pesto sauce over this gnocchi.

15. 15

    Peeling butternut squash is difficult. Try this to make it easier.

16. 16

    Bring a large pot (big enough for the squash to fit in whole, or else cut the squash in halves or quarters) of water to a boil and drop the entire squash in.

17. 17

    Let this boil for 3-5 minutes, then drain the squash and quickly rinse it under cold water.

18. 18

    The skin should slip off easily.

19. 19

    Discard skins, cut the squash down the center, scoop out the seeds, and cube.

20. 20

    Eager to eat, not too concerned about the gnocchi�s appearance?

21. 21

    Make �Ugly Lump� gnocchi by dropping heaping teaspoonfuls of the dough onto the lightly floured surface until all the dough is used up, and boil as usual.

22. 22

    Contributed to the FareShare Gazette by Fatima; 21 January 2003. www.fareshare.net