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Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 400°F. Peel and chop the squash, then bake for 40 minutes or until tender on a baking sheet. I used a fork to mash them, but if you like, you can puree it in a food processor or with a hand blender. Let it cool.
Step 2
In a bowl, mix the gluten-free flour and salt, then add mashed butternut squash. Mix well until it is thoroughly combined.
Step 3
In a large pot, bring water to a boil, and add a pinch of salt.
Step 4
Dust flour lightly over a clean countertop. Divide the dough in half and make two thin ropes. You may dust the ropes with more flour if the dough is too sticky. Cut the rope into 1-inch slices.
Step 5
Use a gnocchi board. Place the gnocchi dough on the board and press gently across the board with your thumb to make an indentation on the gnocchi. Use a fork. If you don't have a gnocchi board, don't worry; use fork tines to make an indentation.
Step 6
Place prepared gnocchi on a parchment-lined baking sheet and lightly dust with flour to prevent sticking.
Step 7
Add the gnocchi to boiling water and cook until they float. Drain and top with your favorite sauce.
Step 8
Place cashews, water, nutritional yeast flakes, onion powder, garlic powder, salt in a high-speed blender and process until smooth.
Step 9
Pour vegan sauce in a pot over medium-high heat, cook until thick, stirring constantly with a whisk
Step 10
Pour over gnocchi and serve.
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