• 7 cups butternut squash
  • 2.5 cups almond flour
  • 2 eggs
  • 7 tbs coconut flour
  • Pinch of salt

I don’t eat a lot of pasta, but from time to time, I crave melt-in-your-mouth gnocchi. The type that comes apart and nearly dissolves in your mouth. However since I have to cook SCD meals at home, I cannot use flour (gluten/ grain) and I cannot use potatoes (starch.) So I decided to make up a recipe replacing the potatoes with butternut squash and the flour with a combination of almond flour and coconut flour. The consistency is very delicate since it doesn’t have the starch to bind it. So delicate that I had to cook it sous vide (a process in which you vacuum-seal the food in food-grade plastic and cook in a water bath) so it wouldn’t break apart in the cooking process. The taste was mouth-watering and very close to potato gnocchi.

First, steam the butternut squash. (If you buy pre-cut squash, it will speed up your prep.)

Steam Buttternut Squash

You want the squash to be very soft  to the touch of a fork (approx. 20 min on a medium flame.)

Steamed Butternut Squash

Once the squash is steamed,  put it in a blender with the rest of the ingredients.

Mix all gnocchi ingredients

I first attempted to use a mixer (above picture), but it didn’t work so well. The blender will make the mixture fluffier and more homogeneous.

Blend all gnocchi ingredients

The resulting batter will be somewhat sticky. You will need to pour a generous amount of almond flour onto a cutting board (or whichever surface you choose.)

Get ready to roll

Put a blob of “dough” on top of the almond flour. 

Put gnocchi paste on almond flour

Then roll the dough onto it so it coats the outside a bit, making it a long strand.

Roll gnocchi

Cut the gnocchi with a knife and put in a food-grade plastic bag filled with a bit of olive oil. Seal it with a vacuum sealing machine, but make sure to leave a bit of air and space in between the gnocchi balls so they don’t get destroyed in the process.

Vaccum seal gnocchi

Put it in a sous vide machine (water bath) at 194F for 20 or more minutes. Note- I left it there longer as I was cooking other things. The funny thing about cooking sous vide is that if you keep the water temperature constant, you can go overboard on the time and it won’t overcook your meal.

Once I was ready to serve, I removed the bag from the water bath, cut the plastic open and put the gnocchi on a plate. Then I decorated it with basil pesto and pecorino cheese.

Another fantastic alternative to basil pesto is sage pesto (follow the same recipe; just replace the basil with sage.) The taste of the sage perfectly marries with the one of the butternut squash. Enjoy!

Butternut Squash Gnocchi ready to eat