1 cup cooked, peeled, mashed butternut squash
1 3/4 cups millet flour*
1/4 cup tapioca starch/flour
1/2 teaspoon each:
green salt- salicornia
Onion powder
Garlic powder
Put all ingredients into food processor bowl fitted with dough blade and process until smooth.
* You may need less flour depending upon how you cook the squash. I pressure cook mine, so it is moist. If you bake yours, use less flour. If dough is too dry, use a little bit of water to make it softer.
Take about 1/4 cup and form it into a ball. Roll ball on counter top with both of your hands- like a rolling pin- until it forms a long roll (about as wide as a pencil.)
Cut into 1/4 inch long pieces using a sharp knife.
Drop onto boiling water. Cook until gnocchi pasta balls rise to top of water- about 3 minutes or less.
NOTE: I roll out and cut all of these, then put them on dinner plates. I boil the water and cook one plateful at a time.
Serve heated and topped with sautéed onions and mushrooms.