Acorn Squash Gnocchi is an excellent way to use leftover roasted acorn squash in a lower carb version of the classic gnocchi. Cooked in a 3-minute garlic brown butter, it makes an impressive Paleo, grain-free, gluten-free and egg-free side dish.
I roasted up a big batch of acorn squash for my 9-month-old’s meals this week, but we tired of eating plain roasted squash more quickly than I anticipated. I had an entire leftover squash and was about to throw it in a soup when gnocchi popped into my head. I haven’t made gnocchi in years since potatoes are part of the nightshade family, and significant doses of them give me headaches and an increase in autoimmune symptoms.
This grain-free, gluten-free and egg-free Acorn Squash Gnocchi are flavorful little pillows bathing in a very quick garlic brown butter sauce. I would pair this side dish with a roasted beef recipe like my Instant Pot Caribbean Shredded Beef.
What you need for this easy Acorn Squash Gnocchi
Roasted Acorn Squash: Pre-roast a medium acorn squash by slicing in half, scooping out the seeds, brushing with olive oil and laying cut side down on a parchment lined baking sheet. Roast at 400 degrees for 30 minutes or until you can easily pierce the squash with a fork. Remove the flesh from the skin and let cool completely in the refrigerator for several hours before using in this recipe.
Gluten-Free Flour: Cassava flour provides the delightfully doughy texture of traditional gnocchi and coconut flour helps bind it together.
Unsalted Butter: I like to use Kerrygold butter in all of my cooking. If you can only tolerate ghee, you can use 3 tablespoons of unsalted ghee, but do not expect it to brown or develop a rich flavor since the milk solids have already been removed.
How to make Homemade Acorn Squash Gnocchi
1. Mash the pre-roasted and cooled acorn squash with the gluten-free flour and salt.
2. Using clean hands, roll the gnocchi “dough” into short 3/4-inch wide logs and slice into 1-inch pieces.
3. Boil the gnocchi in a pot of lightly salted water for the first step of its cooking process.
4. Lastly, you’ll make a quick garlic brown butter in a stainless steel skillet and fry the gnocchi on each side.
How many people does this recipe serve?
This recipe serves two hungry adults as long as you’re serving it alongside a main dish. Any roasted beef or seared steak recipe would go well with this Acorn Squash Gnocchi. And red wine. Definitely some of that too.
Can I make Acorn Squash Gnocchi in advance?
You could roll out the dough and slice into the gnocchi in advance. I would wait to cook them until you’re ready to serve!
Looking for a gluten-free, egg-free and dairy-free HEALTHY pumpkin chocolate chunk cookie? These Collagen Quinoa Pumpkin Chocolate Chunk Cookies have just the good stuff… protein, fat, nuts, pumpkin, seeds and an allergy-free mega chocolate chunk!
Give me a one bowl cookie recipe filled with functional, health-promoting foods that taste and look like a cookie and I’m SOLD. After the popularity of my Gluten-Free Protein Breakfast Cookies, I wanted to make a more treat-like fall version with pumpkin, pumpkin pie spice and CHOCOLATE.
These cookies are chock full of good stuff like…
Pumpkin Puree: adds moisture, nutrients and helps use up that can of opened pumpkin puree! The pumpkin puree replaces oil/butter in traditional cookies.
Chia Eggs: help bind the cookie together while adding moisture and chewiness – my favorite egg replace – although you can sub the chia egg for 1 whisked large egg too!
Dry Quinoa: these little sprinkles add crunch and an earthy, nutty flavor to the cookies! I used to make the most delicious millet muffins and the dry quinoa here is reminiscent of that recipe for me.
Mega Chocolate Chunks: allergy-friendly BIG ASS chocolate chunks from Enjoy Life melt into gooey pools of chocolate in almost every bite in these cookies! These chocolate chunks really take these cookies from tasting health to tasting like a real treat without any garbage ingredients!
Sunbutter: I love the flavor of sunbutter and the thickness it provides for this cookie dough. It bakes up into a heart cookie keeping this recipe filling and full of nutrients from real food!
Feel free to get a little crazy and add flaked or shredded coconut, replace the pumpkin puree with sweet potato puree, or mix in some dried mulberries, raisins or diced figs. I always want my recipes to be the basis for YOUR own individual take. Make it as written and then adjust to your taste. This is how we learn to cook/bake and become our own personal chef, creating delicious, healthy meals out of whatever is in our pantry and fridge!
Dairy-free panna cotta is made with coconut milk making it creamy, thick and lightly sweetened then topped with a delicious lemon caramel sauce. It’s Paleo, AIP and free of nuts, dairy and eggs!
Oh boy. This Panna Cotta has got me all sorts of giddy. I love, love, love lemon. Lemon is life in my little piece of the world. My only contention with lemon-flavored desserts is when they’re too sugary. It overpowers the tartness of the lemon & I don’t want anything overpowering my lemon love.
Making a dairy-free panna cotta is quite simple! I replaced the traditional heavy cream with a light coconut milk (you can use full-fat too) pureed with a bit of white sweet potato. I tend to use white sweet potato in the vast majority of my desserts. I’m very sorry if you can’t find it. I wouldn’t recommend orange sweet potato here – the taste is too distinct. White-fleshed sweet potatoes provide a touch of sweetness, thickness and binding power to AIP and egg-free desserts.
These creamy little custards make for the perfect springtime or year-round treat! They are relatively low in sugar (especially if you choose to make them without the caramel sauce), silky smooth & super satisfying.
The Lemon Caramel sauce is really easy to make too. Making caramel is a lot of fun and can be made relatively quick with my method below. The tartness and sweetness of the caramel is absolutely gorgeous with the custard. You may also top your mini treats with some lemon zest for presentation.
Here are some other AIP dessert recipes that use white sweet potatoes:
These dairy-free coconut milk panna cottas are silky smooth, perfectly tart & paired with a dreamy lemon-flavored homemade caramel sauce!
Dairy-Free Lemon Panna Cotta with Lemon Caramel
- For panna cotta::
- 1 13.5 ounce can full-fat or light coconut milk
- 1/3 cup Santa Cruz Organic Lemon Juice (or fresh-pressed)
- 1 tablespoon honey
- 1/4 tsp sea salt
- 1 tablespoon gelatin
- 1 tablespoon hot water
- 1 1/4 cup cooked and cubed white sweet potato, warm
- For Lemon Caramel::
- 2/3 cup full-fat or light coconut milk
- 1/4 cup coconut sugar
- 1/4 cup Santa Cruz Organic Lemon Juice (or fresh-pressed)
- pinch sea salt
For panna cotta:
- Reserve 1 tablespoon coconut milk in a small bowl. Set aside.
- Combine remaining coconut milk, lemon juice, honey and sea salt in a food processor until smooth.
- Whisk gelatin into reserved coconut milk until frothy. Whisk in hot water until combined. Immediately spoon gelatin mixture into food processor and blend until smooth.
- Finally, add warm sweet potato the food processor and blend until very smooth ensuring no chunks remain.
- Spoon panna cotta mixture evenly into 4 small glass dishes or ramekins. Refrigerate for 4 hours or overnight until fully set. Spoon cooled caramel on top when ready to serve.
For Lemon Caramel:
- Combine all ingredients for caramel in a small saucepan set over medium heat. Bring to a simmer and then reduce heat to medium-low.
- Maintain simmer for 20 minutes as you periodically stir the caramel and scrape any browned bits off the bottom and sides of the pan. Remove caramel from heat once it has reduced to a thick brown syrup that sticks to the back of a spoon.
- Transfer caramel to a small glass dish and let cool and thicken.