Honeynut Gnocchi w Turkey & Figs

Honeynut is one of my favorite winter squashes. It truly tastes like candy to me!!

While making my own gnocchi from scratch take a little more time than simply buying premade, it’s well worth the time I spent just for the taste alone.

I also always make a double batch when I make this recipe and store half of it in my freezer. This way, I have some stored that I can reach for when I’m short on time or just too tired.

Ingredients:

  • 4oz or 110g dried figs

  • 1 honey but squash

  • 1 tbsp tallow or coconut oil

  • 2 cups cassava flour

  • 3/4 cups tapioca starch

  • 1 cup warm water

  • 2 tbsp tallow or coconut oil

  • 1 lb ground turkey

  • 1/2 tsp sumac (sub mace for AIP)

  • 1/8th tsp cumin

  • Salt & pepper to taste

Sauce:

  • 1/4 cup apple cider vinegar (I used an herbal thyme vinegar)

  • 1 tbsp coconut aminos

  • 1/2 tsp Dijon mustard

  • Pinch of salt

  • Shake of garlic powder

Preparations:

  • Start by rehydrating the figs in some water. Set them aside.

  • Roast the squash in an oven at 400F for about 45 minutes. Allow it to cool.

  • Then, scrape the skin off and add it to a large bowl. Mash it together with a potato masher.

  • The , add in the cassava flour and tapioca starch. Use your fingers to mush it together and create a dough by slowly adding warm water to your batter until you have formed your dough.

  • Divide the dough into 4ths. Then again I to halves. Roll out each half and cut it into gnocchi shapes. I like to use the tines on a fork to imprint the gnocchi.

  • Then, you can either cook them on a pan or bake them. Sometimes I will also boil them first (which is recommended) before cooking them in tallow or coconut oil

  • Next, add the ground turkey to the pan and cook fully through.

  • While it’s cooking, drain the figs and chop them into small pieces. Then add them to the turkey.

  • Season with sumac, cumin, salt and pepper to taste. Then the stove off while you prepare your sauce.

  • By this point the gnocchi should be finished as well.

  • In a small saucepan, add the apple cider vinegar, coconut aminos, dijon mustard, salt & garlic powder. All this mixture to cook down before turning off the heat.

  • Then the stove with the turkey back on and add in the cooked gnocchi followed by the sauce.

  • Mix everything together well and serve.

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Kabocha Squash Soup

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Chunky Apple Oladi (Pancakes)