Butternut Squash Gnocchi w/ Grilled Chicken

I happened upon q Gnocchi recipe.yesterday, and decided to use that for my dinner inspiration tonight.


Butternut squash – if you use fresh, you need to cook it first.  When you do it will be too watery because of cooking it with the water, so be sure to strain it to get much of the excess water out of it.
1 1/2 cups oat flour,
2+ cups all purpose flour, it may take more, depending on how much squash you use.  Note: you can also use only all purpose flour if that is all you have.
1 egg
1/2 teaspoon salt
1 garlic clove, minced/crushed
1/2 teaspoon pumpkin pie spice

You can mix this together by hand, but I opted to use my food processor.

Mix together until a nice dough ball forms


Pinch off teaspoon size pieces and roll into oblong pieces, flatten a little bit with the tongs of a fork.


I made mine a bit too big.  The ones I didn’t cook I cut in half before I froze them.

Cook in salted boiling water, a few at a time, until the pasta floats.

I served mine with sage and browned butter.


These would be great with a nice light Alfredo sauce too.  I have a recipe for that as well.  I will post it the next time I use some of these Gnocchi.  I am freezing what I didn’t use for a later time.

I made a simple grilled chicken breast and steamed asparagus to round out my.dinner.


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