November 23rd, 2015
These gnocchi are one of my favorite fall dishes to make for company. The process of gnocchi-making is fun and gratifying, and the result is always a tasty, light and unmistakably autumnal crowd pleaser. These gnocchi are gluten-free (and can be vegan if ghee is substituted with coconut oil), with nutritious buckwheat flour and sweet winter squash acting as main ingredients. Even without eggs, these have a nice pillowy texture, thanks to the softness of pureed squash.
The great thing about this recipe is that it can be interpreted and adapted based on the produce you have on hand. There is a variation on these gnocchi in The Vibrant Table, where I use beets and sweet potato in place of squash.
I went for the classic earthy combination of sage and squash for the herbal pairing here, which is hard to beat. I also like to serve these gnocchi alongside chimichurri, one of my favorite simple herb sauces.
I like to make homemade sprouted buckwheat flour for this recipe, but you can also use store-bought flour, which is darker in color and has a slightly denser texture, but also a more distinct nutty flavor.
I created this recipe as part of a healthy recipe package for Food & Wine online, see the detailed recipe here.
I want to take this opportunity to wish all U.S. readers a very Happy Thanksgiving and express my immense gratitude for your readership and support!
Here are a few Thanksgiving table ideas:
Sorghum Pilaf with Roasted Brussels Sprouts, Cranberries and Grapes
Warm Salad of Roasted Cauliflower, Grapes and Black Rice
Shaved Brussels Sprout, Pomegranate and Lentil Salad
Roasted Parsnip and Apple Soup with Radish Greens
Gingery Pear Rutabaga Handpies
Parsnip Cake with Candied Kumquats
Butternut Squash and Cranberry Cookies
Tags: buckwheat, gnocchi, kabocha, sage, squash
Tweet
-
thefolia says:
I have half of a squash left I was pondering what to do…thank you for this idea. I hope mine will turn out like this! Happy feasting.
-
Anya says:
Enjoy :)
-
-
valentina | sweet kabocha says:
It will my first Thanksgiving – I just moved from Italy to San Francisco Bay Area for 6 months of happiness – and I think I could prepare one of your suggested recipe for the occasion ^_^
-
Hi Valentina, you should have no trouble finding all the ingredients in the Bay Area ;)
x Anya
-
-
Ksenia @ At the Immigrant's Table says:
What a beautiful, simple recipe! I have recently made the switch to fully gluten-free, and though I’ve made gnocchi in the past, I am now inspired to try and turn it GF. Buckwheat is probably my favourite grain (except, sadly, farro, which I can no longer eat), so this is perfect.
-
Thank you Ksenia!
-
-
Jodi says:
This is such a beautiful dish, Anya. I’ve only tried making gnocchi once before, but I do agree the process is so gratifying. I’m thinking this squash version is just the perfect treat for the holidays x
-
Thank you Jodi :)
-
-
Drumles Den Haag says:
That looks really yummy! I made gnocchi last week and it was so easy….and so much more tasty then the pre-made gnocchi from the store. I also like this recipe with pumpkin! I will try it very soon :)
-
Catherine says:
I have been making similar squash gnocchis about 5 times lately (from http://madeleineshaw.com/recipes/gluten-free-sweet-potato-gnocchi) and they are delicious. To save time, i just roll small balls with the dough and cook. I just love buckwheaté
-
Dawn says:
Yum, can’t wait to try the recipe!
