Name: Butternut Squash Gnocchi with Sage Vegan Butter Sauce
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 4 servings
Ingredients: 1.4 lb butternut squash (makes about 1.25 cup of puree); 1 tbsp olive oil; 1 tsp nutritional yeast (optional); 0.25 tsp ground nutmeg; 0.25 tsp kosher salt; 1.5 cup all-purpose flour (plus more for dusting); 2 tbsp olive oil; 2 tbsp vegan butter (dairy-free); 0.5 cup walnuts (chopped, optional); 1 null shallot (fine dice); 0.5 tsp black pepper; 6.5 leaves sage (crushed); 0.5 tsp kosher salt; 0.5 cup dry white wine ((or sub pasta water; see notes))

Instructions

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1

Preheat oven to 350F and line a baking sheet with parchment paper.
2

Peel and deseed the butternut squash (1.4 lb). Cut into 0.5 inch slices and place on the lined baking sheet. Bake for 25 to 30 minutes until fork-tender.
3

Transfer roasted [butternut squash] to a bowl and mash until it forms a smooth puree. (For a denser gnocchi, blend in a food processor.) Add olive oil (1 tbsp), nutritional yeast (1 tsp) (optional), ground nutmeg (0.25 tsp), and kosher salt (0.25 tsp). Mix well.
4

Form a well with all-purpose flour (1.5 cup) on a wooden cutting board. Add the [butternut squash] puree to the center and knead into a slightly sticky, smooth dough. Cover with plastic wrap and rest for 15 minutes.
5

Bring a large pot of generously salted water to a boil. Divide the dough into 4 portions. Dust the cutting board with more [all-purpose flour], roll one portion into a 0.5 inch log, and cut into 0.5 inch segments for each gnocchi. Transfer to a clean baking sheet and repeat with remaining dough.
6

Add the [butternut squash gnocchi] to the boiling water and stir occasionally. They are cooked when they float to the surface (3 to 5 minutes).
7

Drain the [butternut squash gnocchi] (do not rinse) and set aside. Proceed to make the sauce or serve as desired.
8

Melt olive oil (2 tbsp) and vegan butter (2 tbsp) in a large saucepan over medium heat. Add chopped walnuts (0.5 cup) (optional) and toast for 3 to 5 minutes until fragrant and golden. Remove nuts with a slotted spoon and set aside.
9

Add the boiled [butternut squash gnocchi] to the pan, spreading them into an even layer. Pan-fry without stirring for 2 to 3 minutes until the bottom side is golden brown.
10

Toss the [butternut squash gnocchi] and move to one side. Add the shallot (1), sage (6.5 leaves), black pepper (0.5 tsp), and kosher salt (0.5 tsp) to the butter mixture. Sauté for 3 minutes until [shallot] is translucent and [vegan butter] is browned.
11

Deglaze the pan with dry white wine (0.5 cup), scraping any browned bits from the bottom. Mix well and simmer for an additional 5 to 7 minutes until the wine has cooked off and the [butternut squash gnocchi] are crispy again.
12

Return the toasted chopped walnuts (0.5 cup) to the pan and mix. Serve warm, topped with additional [black pepper] if desired. Leftovers keep for up to 5 days in the refrigerator.