Butternut Squash Gnocchi

Serves 4

Ingredients
1 butternut squash (2.5lbs), peeled, seeded and cut in to 1 inch cubes
1 cup rice flour
3 1/2 tsp salt
1 tsp xanthan gum
1/4 tsp black pepper
4 quarts water (6 litres)
1/4 cup butter
2 tsp minced garlic
1 tsp dried parsley
1 tsp sage
1/2 tsp dried thyme
Juice of 1 lemon
1/4 cup shredded parmesan

Instructions
1. Place squash in a large microwavable bowl. Cover with vented plastic wrap. Microwave on high for at least 10 minutes or until very tender (may require longer than 10 minutes, just keep checking it). Let stand for 10 minutes to cool slightly, then drain.
2. Mash squash into a bowl. Add 1 cup of rice flour, 2 tsp salt, xanthan gum and pepper. Mix wel.
3. Heavily dust a surface with rice flour. Working in batches, scoop portions of the dough onto surface and roll in to 1/2 inch thick rope using floured hands. Cut into 3/4 inch pieces.
4. Bring water and 1tsp salt to the boil Drop 8-12 gnocchi at a time into the water. Cook for about 2 minutes (until they come to the surface), then remove and drain on kitchen roll. Continue with remaining gnocchi.
5. Combine butter, garlic, parsley, sage, thyme and remaining salt in a large skillet. Heat until the butter is melted and just begins to brown. Add lemon juice and cook for 30 seconds. Add the gnocchi, tossing gently to coat. Cook for about 2 minutes or until lightly brown. 
6. Divide between bowls then top with cheese.

Notes: Also tried this substituting the butternut squash for swede - worked really well!





Adapted from The Gluten-Free Kitchen