Ingredients
Units
Scale
For the sauce
- 1 lb butternut squash, cubed
- 1 tbsp white wine vinegar
- 1 cup full-fat coconut milk
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried sage
- 1/2 tsp dried thyme
- Salt and pepper (omit pepper for AIP)
- 1–2 tbsp nutritional yeast (optional, omit if desired)
For the skillet
- 1 tbsp olive oil
- 4–6 sage leaves
- 10–12 oz cauliflower gnocchi (Trader Joe’s brand, or this for AIP)
- 4 slices bacon, cooked and chopped
- 2 tsp thyme, for garnish
Instructions
- To make the sauce, add the butternut squash to a pot and cover it with coconut milk, white wine and seasonings (reserving the nutritional yeast). Bring to a boil and reduce to a low simmer for 10 minutes or until the squash is very fork tender. Allow to cool slightly before transferring to a blender and blending the remainder of the ingredients until very smooth. Add nutritional yeast to taste.
- Prepare the crispy sage by heating the olive oil over low heat. Add the sage and cook for about 1-2 minutes on each side, or until crisp. Set aside.
- If using homemade gnocchi, boil the gnocchi as directed and bake in the oven before adding to the pan.
- If using frozen, storebought gnocchi, add the gnocchi to the pan with the olive oil and cook for a few minutes on each side to allow to crisp.
- Pour the sauce over the gnocchi and stir to coat. Top with cooked and chopped bacon and crispy sage leaves and fresh thyme.
Notes
Nutritional yeast is optional for a cheesy flavor.
The Trader Joe’s gnocchi is not AIP. Use the homemade version to keep this recipe AIP.
All nutrition facts are estimated and will vary.
- Prep Time: 30
- Cook Time: 25
- Category: Sides
- Method: Stove Top
- Cuisine: Global
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Fat: 36.2g
- Carbohydrates: 28.4g
- Fiber: 6g
- Protein: 10.8g