Kabocha Squash Gnocchi
Serves 420 mins prep15 mins cook
This grain-free kabocha squash gnocchi is a delicious dish featuring roasted kabocha squash mixed with cassava flour, seasoned shrimp, and a fresh arugula parsley pesto. Perfect for squash season, this recipe combines healthy ingredients in a comforting meal.
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What you need
Instructions
1: In a food processor, combine roasted kabocha squash, cassava flour, salt, pepper, and olive oil to form a dough. 2: Roll the dough into a log and cut into gnocchi-shaped pieces. 3: Brush the gnocchi with olive oil and bake at 400°F for 10-15 minutes until crispy, or sauté if desired. 4: For the pesto, blend arugula, parsley, garlic, olive oil, pine nuts or hemp seeds, salt, lemon juice, and red pepper flakes until smooth. 5: Serve the gnocchi with the sautéed shrimp and pesto.View original recipe