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    SCD Baked Rosemary, Almond & Butternut Squash Gnocchi

    3y

    9 comments

    • Josien Hoppenbrouwers

      Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten free): About 1/2 pound butternut squash roasted 1/2 -3/4 cups cooked squash) 3 cups of finely ground almond flour 1 egg yolk (egg adds richness & body bit can be omitted, replace with more squash) 1 tsp salt 1/2 TBLS or more of each: Fresh rosemary and basil chopped real fine

    • Bianca Loves

      The Urban Poser:: Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten free) (omit egg for #vegan option)

    • Andrea Deringer

      The Urban Poser:: Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten free) -- Uses Almond Flour...something I need to look into for Adam!!

    • Carolina Morbelli

      Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten free) #glutenfree #grainfree #paleo (ASADOS)

    • Catherine Libman

      Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten free). Have to try this! My Grandmother would love this!

    • Patrice Lehocky

      Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten free), gonna try & make them vegan

    • Elisa Rois

      The Urban Poser:: Baked Rosemary, Almond Butternut Squash Gnocchi (gluten free) #recipe

    • Jessica Karyn

      Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten free) | The Urban Poser

    • Lauren Nowell

      Baked Rosemary, Almond & Butternut Squash Gnocchi (gluten/grain free)

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