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Butternut Squash Gnocchi

Homemade gnocchi is a little intimidating; it was to me anyway. Seemed way too time consuming. But I was feeling chef-y on this day and decided to try to paleo-fy a popular comfort food with what I had in my kitchen arsenal.

It was super easy and took less than half an hour.

Here it is....


Half of a butternut squash. The one I used was pretty large and half of it yielded about 4 cups. So, like, do about 4 cups of squash, bruh.

1 cup cassava flour + 2 tablespoons for dusting the cutting board

2 tablespoons ghee

Random ass herbs like thyme, sage, rosemary, or whatever flavor vibes you want your gnocchi to have.

Salt and pepper to taste -meaning however the hell much of each YOU like.


Bake the squash until it is soft and then mix it in a large bowl with your flour. Incorporate the flour using a mixing spoon, but when it starts to thicken and look doughy, use your hands to massage the flour into the squash. Transfer over to a cutting board that you've sprinkled your remaining cassava flour on to avoid stick-age and continue kneading your squash dough. If it is still moist at this point, add more flour until it starts to feel like dough.

Form the dough into a ball, cut the ball into sections, roll each section out into a log shape, and cut inch long pieces from the log. Could be bigger, your call; if you want 2 inch gnocchi then do it. It's your world man.

If you want fun little patterns in your gnocchi, simply lay a fork flat on the cutting board, prongs pointing up, and roll each piece over the fork to get those cool little grooves into the gnocchi.

Drop the gnocchi pieces into boiling water and take them out when they start to float. Usually takes about 2 minutes.

Transfer to a plate with a paper towel to let the excess water drip off and then transfer over to your ghee greased pan and then add your salt, pepper, and herbs.

Cook the gnocchi until they start to brown a little.

Let them cool and then serve up to your friends to demonstrate what a baller ass host you are.

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