Cheesy Butternut Squash Gnocchi (Gluten Free)

It’s getting chilly! I also have lots of butternut squash. This is so delicious and a great substitute for mac and cheese.

2 cup butternut squash, roasted

1 1/4 cup superfine brown rice flour (get it here)

1/2 tsp sea salt

Preheat oven to 400 degrees F. Peel and chop squash, and bake on a baking sheet for 40 minutes or until tender. I mashed with a fork, but you can puree if you like. Allow to cool.

Place superfine brown rice flour and salt in a bowl. Add mashed squash and mix well to fully combine

Bring water and a pinch of salt to bowl in a large pot

Lightly dust a clean countertop with flour. Divide dough in half and roll each into a thin rope. You may add more flour if it is too sticky. Cut into 1 inch slices, then use fork tines to make an indentation. Drop gnocchi in boiling water until they float. Drain, then pour sauce of your choice on top.

I used cheese sauce. Check out the sauces here:

Creamy Baked Cauliflower

Cheesy Potato Bean Casserole

GF Potato Cheese Sauce

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  1. These were good, but not super flavorful. They didn’t hold up long, though. I think I just boiled too many at a time.

    Great idea, though! Lesser carbs and a good replacement for potato.

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