Last week when I made a delicious tasting stew I had half of a butternut Squash left over, so I thought I’d make butternut squash gnocchi! It turned out to be amazing, and it has become a recipe my husband requests ALL the time.
1/2 butternut squash
1.5 cups white flour + 1/4 cup for cutting board
1 cup wheat flour
1/4 cup skim milk
1/4 tsp nutmeg
1/2 tsp salt
1/2 tsp pepper
1 tsp Smart Balance Original Butter Spread
4 tbs grated Parmesan Cheese
2 zucchini, chopped
1 container mushrooms
1 garlic clove, minced
1/4 red onion
1 tbs olive oil
1 jar Prego Heart Smart Ricotta Pasta Sauce
Bring a big pot of water to boil. Take half of a butternut squash (skin removed, half that is already cooked, if uncooked heat in the microwave until done and remove skin) and add it to a food processor and add all the spices, add milk, and then half cup by half cup add the flour, alternating between the white and wheat. Get it so that it is a sticky/doughy consistency. The denser your dough, the denser the gnocchi will be. When it is all mixed together, remove the blade from the food processor, and divide the dough into 4 equal rows, and lay out on a heavily floured cutting surface. Cut into pieces. When water is boiling, add the cut pieces using a slotted spoon to add them to the water. Here is the cool part, you will know when they are done because they will rise to the top! Put a collinder in a bowl on the counter next to them, and take them out of the water with the slotted spoon as they become done. When they are all out of the water, pour the water out, add them back to the pot, and add the Smart Balance Butter.
While the gnocchi is cooking, in a pan saute the garlic, onion, and olive oil, add the mushrooms and zucchini add a little salt and pepper to taste. When golden brown, simply add the jar of Prego (I only needed 1/2 the jar)
To serve ladle vegetable sauce mix in a bowl, add gnocchi, and top with desired amount of Parmesan cheese
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