Butternut Squash Gnocchi with Lemon Garlic Cream Sauce *Vegan + Gluten Free

Butternut Squash Gnocchi with Garlic Lemon Cream Sauce

A lightly tangy, creamy, chewey vegan and gluten-free gnocchi that’s perfect for lunch or dinner!



For the Butternut Squash Gnocchi

For the Lemon Garlic Cream Sauce


For the Gnocchi

  1. Combine all ingredients in a bowl and combine and knead until it becomes dough (luckily this step comes together rather quickly)
  2. Once dough is formed, roll into a long, thin log shape and cut into 1/2″ bite size pieces
  3. Now grab a pot and boil some water (enough for the gnocchi).
  4. Once the pot comes to a rolling boil, place about 5-10 pieces of gnocchi (make sure it’s not overcrowded).
  5. Once the gnocchi floats to the top, it’s done and can be removed and drained.
  6. Repeat until all are finished.
  7. Warm some oil in a skillet and gently pan fry your gnocchi.  (Notice, I didn’t say deep fry, we don’t want to submerge this in oil, we just want to get a nice crisp on all sides!)
  8. Once finished, set aside and prepare sauce.


For your Lemon Garlic Cream Sauce

  1. Blend water, garlic and coconut cream until smooth.
  2. Once blended, add to a pot and let simmer (enough of the garlic kick to die down).
  3. Make a slurry by mixing arrowroot powder and water.
  4. Gently pour this into your simmering sauce and stir gently.
  5. Within seconds you will see your sauce begin to thicken.
  6. Remove from heat and add your lemon juice and salt to taste
  7. Mix sauce with gnocchi and other roasted veggies and/or greens and serve!