Kuri squash gnocchi - vegan

For this dish, as usual I didn't use any measure cup or spoon so I don't have exact quantity...
However, it's relatively simple to prepare.

First, steam cook some pieces of Kuri Squash (Potimarron in French) with skin or Butternut without skin.
Here under, I used 3/4 Kuri Squash which was ot a big piece.

 Once tenderly cooked, mash it in a bowl and cool.

Add some rice flour, I think I used aroud 5 table spoons because this squash was the first of the season and it was a little bit young, rice flour quantity depends on the squash's texture.

However, do not add to much flour, the dough has to be very tender.

Put some extra rice flour to form 2, 3 or 4 batons.

 Cut into small pieces, you can gently roll it on a fork (or not, as you wish).

Bring to the boil enough quantity of water with 2 tea spoons of salt in a casserole and boil these gnocchi until they rise to the surface.

The Kuri squash gnocchi is ready!

This time, I prepared a vegan sauce for.
It's with fresh mint, garlic, lemon confit and soy cream.

To make this sauce, you can do it with or without lemon confit, heat some olive oil with sliced garlic in a small pan, add chopped lemon confit and mint leaves, gently stir fry 30 secondes and add soy cream & salt.
Add squash gnocchi and mix it well.

This sauce goes very well also with spaghetti or other ordinary pastas.

Bon appétit !