{alas, gnocchi!}

For the past month of so, I've been flirting with the idea of veganism. Not for moral issues, although I was vegetarian for several years. I started eating meat again because I tore my hamstring, and found out I was allergic to the soy and nuts I'd been chowing down on. (Only an itchy throat and upset stomach, and then BAM-no, you can't have it.)

I realized we basically follow the plant based diet, eating vegetables/fruits/plants almost all the time and animal products about 20% of the time. I'd like to cut down the animal products, so I've tried hemp milk, almond milk, and rice milk. I wasn't crazy about all of them, except hemp milk would be good if it wasn't flavored. Veggie cheese is good! I use flax as a replacement for egg. So I'm slowly making the transition, while still serving Mr. Meat his daily meat with dinner. It's not easy.

When we were in Belize, I had the BEST gnocchi I've ever had! It was perfectly done on the outside, and soft on the inside. I got the recipe from the resort, but it wasn't specific enough for me. Lucky ducky us, I found an AWESOME recipe off of miles for thought!

Butternut Squash Gnocchi
1/2 medium butternut squash, cut in half lengthwise and seeded
2+ cups of flour (regular or fluten-free)
12 tsp dried rosemary (or whatever herb you'd rather have)
1/2 tsp dried thyme (or whatever herb you'd rather have)
1/2 tsp salt

Directions:
1. Preheat oven to 425. Fill a glass pan with 1" of water, place squash cut side down. Bake 45 minutes {or less if needed, it took me 45}.

2. Remove, and set the drained squash aside. Let it cool completely. You can also do this part ahead of time, and put in the fridge for another time

3. Beat/whip the squash well. Add 1c flour and desired herbs and use hands to work in flour until combine. Add remaining flour slowly until the dough isn't sticky- I often don't need much more, I guess I have small squash. Don't over mix, although I haven't been able to over mix it yet.

4. Form four dough balls. On a lightly floured surface, roll into a thin log and cut off small pieces. That's the gnocchi! If you want to be picky, you can roll them down a fork to get the grooved look. I can't be bothered.

5. Place on a single layer of parchment paper and freeze for later or drop into slightly boiled water. Stir lightly, don't let them stick to the bottom. After 10 minutes, or when they float to the top, they are done!

6. Drain & add your own sauce. They say this makes 5 servings, but I would say maybe 3! We love it!