Butternut Squash Gnocchi with “Cheesy” Sauce

Preheat oven to 400 F.

While the oven is preheating, slice the squash in half lengthwise and remove the seeds (set aside and roast them later for a crunchy snack).

Place squash halves cut side up on a baking sheet lined with parchment paper then brush with extra virgin olive oil and season with salt and pepper.

Roast for 50-60 minutes, or until a fork or knife can gently pierce through the squash.

To make the sauce, add soaked and drained cashews to a high-speed blender. Then add remaining ingredients: fresh garlic, nutritional yeast, salt, arrowroot starch, and 1 ½ cups almond or rice milk.

Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavor as needed. The sauce should be creamy, smooth, and pourable. If too thick, thin with a bit more almond milk. 

When squash is cool enough to handle, scoop the flesh from the peel and place in a bowl and mash.

Add egg and flour, 1 cup at a time, and knead until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together. Dough will be sticky, just keep flouring hands lightly. 

Remove large hunks of the dough then roll into a rope and cut into 1 inch sections to form the gnocchi. 

Transfer sauce to a large, rimmed pan or pot and heat over medium-low heat until it just starts to bubble. Whisk as it heats, as it will thicken. Once bubbling, reduce heat to low and simmer to keep warm. The sauce will thicken, so thin with more almond or rice milk as needed.

To cook gnocchi: Bring a large pot of water to a boil then salt lightly. Add 1 cup gnocchi at a time to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer to sauce pan using a slotted spoon and lightly toss to combine. Garnish with fresh sage and serve hot.