Creamy Squash Gnocchis
What could be more comforting as autumn sets in than creamy gnocchi?
It’s squash time, so here’s an ultra-creamy sauce made with roasted squash and silken tofu, two key ingredients that add a creamy touch without the use of dairy products.
The fun thing about this sauce is that you can enjoy it with pasta, but also as a soup!
By the way, the recipe produces a good quantity of sauce, so I recommend freezing half of it to have a meal ready for those busy days.
I hope you enjoy!
Margaux xx
- Servings: 4 to 6
- Preparation time: 15 minutes
- Cooking time: 40 minutes
Ingredients
Creamy Gnocchis
- 4 cups (560 g) butternut squash, cubed
- 1 small white onion, sliced
- 3 garlic cloves
- 3 tablespoons (45 ml) olive oil
- 1 1/2 c. teaspoon (7.5 ml) herbes de Provence
- 1/2 teaspoon (2.5 ml) turmeric
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 1 teaspoon (5 ml) salt
- Pepper, to taste
- 1 300 g block silken tofu
- 1 cup (250 ml) vegetable broth
- 1 kg gnocchi
- 2/3 cup (160 ml) cooking water
- 3 tablespoons (45 ml) homemade or store-bought pesto
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Preparation
Creamy Gnocchis
- Preheat oven to 375°F and place rack in center. Line a baking sheet with parchment paper.
- In a large bowl, combine squash, onion, garlic, olive oil, herbes de Provence, turmeric, hot pepper flakes, salt and pepper.
Place squash mixture on baking sheet and bake for 35 to 40 minutes, or until squash cubes are tender. - Place the squash mixture in a blender with the tofu and vegetable broth. Blend until very smooth.
- In a large pot of boiling salted water, cook gnocchi according to package directions.
Remove 2/3 cup of cooking water.
Drain gnocchi. - Toss the gnocchi with about half the sauce and the cooking water.
Serve with a little pesto.
