Miso Glazed Butternut Squash Gnocchi (Gluten Free)

Is it just me or are our basic holiday recipes getting a little…old? No hate on mashed potatoes or cranberry sauce but I really feel like it’s time we evolve to something more delicious. Don’t get me wrong, I love the simplicity of traditional dishes, and how they are the definition of tried and true. With that said, I think we owe it to ourselves to blow our own minds with a dish that is not only perfect for the holiday season, but makes the most epic date night meal any time of the week.

I have a soft spot for gnocchi as my family is from Eastern Europe. Its the soft pillowy texture and the way it compliments and carries the sauce that is just well… chef’s kiss! This recipe uses butternut squash in replacement for potatoes and cassava flour in replacement for all purpose. No eggs are needed when you use cassava because it is so absorbent, it really makes this gnocchi a 3 ingredient recipe. Squash, cassava and salt. Thats all you need! You can even prep the gnocchi ahead of time by placing it on a plate dusted with cassava flour, wrapping and storing in the fridge.

This recipe is:

• gluten free

• vegan + plant based

• dairy free

• perfect for date night

• your new favorite holiday recipe

Share your creations with us by tagging @chef_bai for some extra love!

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Serves 3-4 people:

The Goods:

• 3 cups butternut squash, cubed

• 3/4 cup cassava flour

• 1 tsp salt

• 1/3 cup butter

• 1 large shallot, sliced

• 1 heaping tbsp miso paste

• 1 tsp coconut sugar

• 1/2 tsp salt

• Black pepper

• vegan parm (optional)

The Method:

1. Grab a steamer basket and a pot, add 1 inch of water to the bottom and place over medium heat. Once hot, add the butternut squash and steam for about 10 minutes with the lid on or until they are fork tender. Remove from heat and let cool.

2. Into a large bowl, add the steamed squash and mash with a potato masher until you have a smooth consistency. Next add your cassava flour and salt, and mix with your spatula for until you have a dough. Set aside.

3. Grab a large cutting board and sprinkle cassava flour over the top, then plop the dough onto the cutting board. Press the dough into a one large dough ball that is smooth soft and has a slight push back when you press it slightly with your finger. Cut the dough into 4 quarters.

4. Grab one quarter and roll it out into a long roll about 1 inch in diameter. Grab a bench scraper or a knife and slice 1 inch pieces until you have little nubs of dough. Gently squeeze each dough piece with your fingers on the sides until you have a little pillow. Place the finished pieces onto a large plate lightly sprinkled with cassava flour. Repeat this on the other three quarters until you have 1-2 plates of finished gnocchi pillows of dough.

5. Boil a pot of salted water. As the water is boiling, grab a large sauté pan and heat on medium high heat. Once hot, add your vegan butter. Once the butter has melted add the shallot and sauté for 1-2 minutes. Toss in the miso paste, coconut sugar, salt and sauté for another 1-2 minutes. Once everything is bubbling reduce the heat to a low simmer and place next to your boiling pot of water.

6. Back to the pot of water, once boiling, grab your gnocchi and place them in 2-3 batches into the hot water. Cook each batch for 2-3 minutes or until each piece is floating. Remove the floating gnocchi pieces one by one from the boiling water into the hot simmering sauce pan. I like to do this with a slotted spoon. Once all the gnocchi is in the pan, sear each side until golden brown. Once everything is seared, grab your serving plates and divide the gnocchi up. Garnish with a shake of black pepper and vegan parmesan. Save immediately while still warm. Delish!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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