The more I cook with my hands, the closer I feel to my food. I’m more inclined to know what I’m eating, where it’s coming from, and how it’s being prepared if I can touch, smell, taste, and see as I go. Pasta making is the perfect medium for getting familiar with your food. Knowing how to roll and shape your dough is a great intro and she is a forgiving dish. Your gnocchi pieces don’t have to look picture perfect, get creative with your shapes and know that regardless, they will turn out delicious. Removing the pressure of perfection allows you to enjoy the process and get cooking more often.
We used butternut squash for our winter inspired flavor here over traditional potato gnocchi. (And save our seeds for toasting!) The squash does an excellent job of creating gluten-free pasta if you sub out flours, without loosing flavor. I’m in love with the color of these gnocchis–they’re vibrant and pair really well with our limey cabbage cilantro slaw for a bright, acidic contrast. Talk about a color combo! An easy-as-ever plant-based dinner that will look beautiful on any table.
Did you try out this recipe?? Let us know how it goes! #closedloopcooking
Closed Loop Cooking