Wednesday, October 26, 2016

Pumpkin Potato Gnocchi with Roasted Butternut Squash Garlic Sauce

1 pkg. of pumpkin potato gnocchi (I got mine at Aldi)
1 small-medium butternut squash
1 head of garlic
1 cup soy milk (or other non-dairy milk)
1/8 t. sage
1/4-1/2 t. salt
1/4 t. black pepper

Preheat oven to 400 degrees F.
Chop butternut squash into 8 equal chunks, leaving the skin on. Remove seeds in any of the pieces that have them. Place pieces of squash on a parchment paper-lined baking tray (or you can use a silpat mat).
Remove most of the outer peel from the head of garlic. Place it in a piece of foil, add a few drizzles of water, and close the foil. Place the wrapped garlic on the baking tray with the butternut squash. Roast in the oven for about 40 minutes, or until the butternut squash is fork tender and slightly browned around the edges. If your head of garlic is small, you may want to check it at 30 minutes to make sure it's not burning.
Let the squash and garlic cool. Then, scrape the squash out of its skin and into a blender. Squeeze the head of garlic into a little bowl, then transfer into the blender with the squash. Add the soy milk and seasonings. Blend until VERY smooth.

Cook the gnocchi according to package directions. Drain well and return them to the saucepan. Add the sauce, and warm for a minute or two before serving.

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