Vegan Cream Cheese stuffed Butternut Squash Gnocchi
- Prep Time: 1 hour
- Cook Time: 30-45 minutes
- Total Time: ~2 hours
- Yield: 2-4 servings as main 1x
- Category: lunch, dinner, appetizer
- Method: cooking
- Cuisine: italian
- Diet: Vegan
Ingredients
Scale
Gnocchi
- 1 cup roasted and mashed butternut squash
- 3/4 –1 cup of flour
- salt and pepper to taste
Filling
- 1/2 cup of your favourite cream cheese or make your own (I’ll be posting a recipe for my favourite soon)
Instructions
- lay out about 3/4 cup of flour on your work bench
- add salt and pepper if desired and mix
- add mashed butternut squash to the flour
- start mix by hand
- add more flour if dough is sticky
- roll into 1-inch rope
- cut desired size of gnocchi, I prefer about 1.5 inches
- flatten in your hand and add 3/4 teaspoon of cheese filling
- fold gnocchi over itself, seal and roll into a ball
- continue until finished with dough and/or filling
- bring a large pot of salted water to a boil
- drop a few gnocchi at a time into the pot and cook until they float to the top
- drain and add to a pan with a little olive oil and ribboned sage
- continue until all gnocchi have cooked and added to the pan
- serve with some fresh sage ribbons if desired
Notes
- I find butternut squash quite moist, if you wish you can replace with kabocha squash which is slightly drier.
- Or replace with your favourite type of potato
Keywords: Vegan, veganfood, vegansalad, plantbased, plantbasedfood, plantbaseddiet, vegandiet, dairyfree, plantpower, govegan, Butternutsquash, butternutsquashgnocchi, stuffedgnocchi