butternut squash gnocchi with basil cream sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 262.4
  • Total Fat: 8.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.6 mg
  • Total Carbs: 43.9 g
  • Dietary Fiber: 8.8 g
  • Protein: 8.1 g

View full nutritional breakdown of butternut squash gnocchi with basil cream sauce calories by ingredient
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Number of Servings: 4


    *one medium butternut squash, roasted in oven at 375 for about 40 minutes
    *whole wheat flour. Add to the right consistency, not sticky, but not too firm like biscuits.

    For sauce
    *1/2 cup cashews soaked in water for an hour
    *handful of basil
    *water (to thin out sauce)


roast butternut squash in halves in oven at 375 degrees for about 40 minutes.

Scoop squash into a blender and puree until smooth

Put squash puree into a bowl and slowly add flour until you reach the correct consistency.

Roll into a log and then cut into small pieces. Add pieces, only 10-12 at a time into boiling water. They are done when they float to the top.

For sauce
puree cashews that have been soaked, basil and water until smooth. salt to taste

Start with just the cashews and basil and slowly add water until you reach the desired consistancy

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ECALIPAR.

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