Squash Gnocchi

Ingredients 450g Squash (Harlequin, Crown Prince or any that you can find) 175g Brown Rice Flour 1 tbsp Flax Seeds 3 tbsp Water 1 tbsp Nutritional Yeast 10 Cherry Tomatoes 2 Large Handfuls of Spinach 1 Clove of Garlic Olive Oil

Method Begin by chopping the squash into smallish chunks and cutting or peeling off the skin. Place the squash on a baking tray, drizzle with olive oil and season. Roast for around 30mins at 180C until soft when you cut with a knife. Set aside to cool slightly. Meanwhile make the flax egg by grinding the flax seeds in a spice grinder or food processor and whisk together in a cup with the water. Leave for around 5 minutes until it becomes gelatinous. Put the squash into a large mixing bowl and mash until only a few lumps remain. Add in the flax egg and combine, the slowly add in the flour and bring together. Turn out onto a lightly floured surface and kneed gently adding a little more flour if necessary to form a smooth dough that isn’t too sticky. Divide into 4 and roll each piece out with your hands to a form long, thin sausage. Cut into 2cm pieces. Pinch the ends together with your fingers to create a slight crescent shape and imprint with the back of a fork. Bring a large saucepan of water to boil, add in the gnocchi and simmer for 2-3 mins. When they rise to the top and float, they are done. Whilst the gnocchi is cooking, wash and chop the spinach and tomatoes. Gently cook together in a frying pan with the garlic until the spinach wilts. Spoon the gnocchi onto a warm serving dish using a slotted spoon and gently mix in the spinach and tomatoes.