This is a hearty dish to warm your insides with creamy, delicious, winter flavors. I have not yet made my own gnocchi but I’ve been getting some fresh at the local markets. There are also several GF varieties available now.
1 package fresh gnocchi
1 small butternut squash, peeled, de-seeded and diced into small cubes
4 TBSP vegan butter (such as Earth Balance)
2 tsp crushed sage
1 TBSP brown sugar
1/2 Cup non dairy milk (soy, rice, almond etc) or vegetable broth
2-3 cups fresh baby spinach
salt and pepper to taste
*OPTIONAL: 1 package of seitan diced into small cubes, panfried with 1 TBSP olive oil until crispy.
In a stock pot or saucepan, steam or boil the squash until tender. Drain and set aside in a large mixing bowl.
In a heavy bottomed skillet over medium heat, sautee the butter until it begins to brown at the edges and add the sugar and sage. Stir and remove from heat. Pour mixture into the squash and add the milk or broth and blend completely with a hand or stand up mixer. Add more liquid if the squash appears too sticky. It should become nice and creamy.
*Stir in crispy seitan if using.
In a saucepan, bring 4 cups of water and a pinch of salt to a boil and add the gnocchi. Cook for 3-5 minutes, just until they are tender. DO NOT OVERCOOK.
Drain the gnocchi and gently fold them into the squash mixture. Fold in the spinach as well. Add salt and pepper to taste. and serve immediately.