Begin by roasting the butternut squash and sweet potato (use 1 large sweet potato) in a 400° oven for 45-70 minutes or until the squash is tender and you can poke a fork through the flesh. *Tip: Most recipes suggest cutting the squash in half and scooping out the seeds and membrane then brushing it with olive oil and placing it in the oven to roast it. To save time, I just put the whole squash in the oven for the same amount of time, then feel when the squash is soft when you squeeze it with an oven mitt to know when it’s done. Once it’s done, let it cool, then slice in half and scoop out the seeds and membrane. Either way will work for this recipe. The sweet potato can be put in the oven on an oven safe dish whole.
Add the remaining ingredients, then use the food processor or hand blender to smooth the mixture so there are no lumps. The dough should be thick enough so that you can squeeze it into a shape with your hand and it holds the shape. If it's not firm enough add 1 tbsp of arrowroot at a time until you get the right consistency.
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