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