1 cup cooked, peeled, mashed butternut squash
\n1 3\/4 cups millet flour*
\n1\/4 cup tapioca starch\/flour
\n1\/2 teaspoon each:
\ngreen salt- salicornia
\nOnion powder
\nGarlic powder<\/p>\n
Put all ingredients into food processor bowl fitted with dough blade and process until smooth.<\/em><\/p>\n * 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.<\/em><\/p>\n 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.)<\/em><\/p>\n Cut into 1\/4 inch long pieces using a sharp knife.<\/em><\/p>\n Drop onto boiling water. Cook until gnocchi pasta balls rise to top of water- about 3 minutes or less.<\/em><\/p>\n 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.<\/em><\/p>\n Serve heated and topped with saut\u00e9ed onions and mushrooms.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading