Gluten-free/ Mains/ Vegan

Butternut Squash Basil Gnocchi with Vegan Parmesan

As all the world is in the lockdown because of Coronavirus and we spend so much time at home, the whole situation creates a great opportunity to cook more, from scratch and try new recipes. I’ve noticed that I’ve stoped all the time rushing somewhere and planning, for now just trying to find joy in a simplicity of a day by day life. I’ve always found cooking relaxing and these past days I’ve really enjoyed spending time in the kitchen which takes my thoughts from what is going on outside (even for a short while).

For the past couple of weeks, I’ve cooked every evening a different meal – a double portion and then we eat leftovers for a lunch the next day. I’ve kept pretty much the same routine – midweek dinners we prepare something quick and easy and during the weekend I try new recipes or cook something what takes a bit more time to prepare. I’ve been using whatever food I have available in fridge, freezer or cupboards (as we limited shopping as much as possible and go only when necessary), so cooking has been really fun with swapping ingredients and finding alternatives.

These gnocchi we made for the second time this week, as they are such a great comfort food and very satisfying! I really love the earthy flavour of a buckwheat flour, we used it in this recipe, which makes a great gluten-free alternative to a traditional gnocchi. A nice addition to the traditional recipe is also a butternut squash puree. I had in the fridge a whole jar of it, which I’ve been using in a cooking over the last week. Having puree ready shortens a lot prep time. I always roast butternut squash (pumpkin or sweet potato) on two big trays and then puree in a blender with a dash of milk or coconut oil. Basil adds freshness, but it could be substitute for other fresh herbs.

These gnocchi are delicious served just with a fried garlic and parmesan. For a complete meal I added some kale, but spinach or any other greens would also work well or a sprinkle of sprouts. When we made them for the first time, we served them with some roasted courgette and mushrooms and it was also delicious! 

Butternut Squash Basil Gnocchi with Vegan Parmesan

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Serves: 4

It's an easy recipe for a homemade gluten-free gnocchi. Buckwheat flour gives a rich and nutty flavour, combined with sweetness of butternut squash puree and fresh basil makes a delicious homemade gnocchi. Serve with braised garlicky kale and sprinkled with a homemade vegan parmesan for a complete main meal.


  • 10 g fresh basil leaves
  • 2 tbsp olive oil
  • 2 cups butternut squash puree* (pumpkin or sweet potatoes puree would also work well)
  • 1 1/2 cup buckwheat flour
  • 1 tsp salt
  • 1 tbsp coconut oil
  • 1 fat garlic glove, chopped
  • 4 cups fresh kale, stems removed and chopped
  • pinch of pepper
  • vegan parmesan (recipe below)
  • 3/4 cup roasted almonds (walnuts, cashews, pine nuts or hemp hearts)
  • 1/4 cup yeast flakes
  • 1/2 tsp ground turmeric
  • 1/4 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • salt



Prepare vegan parmesan by pulsing all ingredients a food processor until the desired consistency - I made mine coarse for an extra texture, but you can blend it longer until fine meal is formed. (You can store in the fridge for several weeks).


Place basil and olive oil in a food processor. Blitz until you get a pesto like - smooth paste.


In a large bowl combine butternut squash puree, flour, basil mixture and salt. Knead the dough until it comes together, add some more flour if the dough gets too sticky.


Cut 1/4 of the dough and roll it with your hands on a floured work surface until you get a long log, around 1-2cm thick. Cut evenly pieces with a sharp knife. Repeat with the remaining dough.


Place gnocchi in batches in a large pot of a boiling slated water. Boil until they float on the surface, remove and drain.


Heat remaining coconut oil in a large pan on a medium heat, add garlic and fry for 1-2 minutes until fragrant. Add gnocchi and once they start getting lightly golden on both sides mix in kale and season with some pepper. Keep stirring until kale has wilted.


Divide into bowls and serve sprinkled generously with parmesan.


* BUTTERNUT SQUASH, PUMPKIN or SWEET POTATO PUREE - peel and dice vegetables. Mix with 1-2 tbsp coconut oil and pinch of salt. Spread evenly on a large baking tray and place in a preheated oven to 200C / 400F for 30 minutes or until tender. Once ready remove from the oven and set aside vegetables to cool them down. Blitz in a blender or food processor until smooth. Store in the fridge for up to 1 week or divide into batches and place in the freezer.

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