Squash Gnocchi

Ingredients

-   450 g squash, peeled and chopped into small cubes
-   175 g brown rice flour
-   1 tbsp flax seeds
-   3 tbsp water
-   1 tbsp nutritional yeast
-   10 cherry tomatoes, halved
-   2 large handfuls of spinach, chopped
-   1 clove garlic, minced
-   Olive oil
-   Salt

Method

1.  Preheat oven to 180C
2.  Place squash on baking tray and mix with oil, salt
3.  Bake for 30 minutes until soft
4.  Set aside to cool
5.  Grind flax in pestle and mortar, whisk together in a cup with
    water
6.  Put squash in mixing bowl and mash until lumpy mash
7.  Add flax mixture and combine
8.  Slowly add flower and combine
9.  Turn onto lightly floured surface, knead gently, adding more
    flour if necessary
10. Divide into 4 and roll each piece out into a long thin sausage
11. Boil pan of water
12. Cut into 2 cm pieces and pinch end
13. Simmer chunks until they float to the top, then take out and set
    aside
14. Cook spinach, tomatoes, garlic in a frying pan until spinach
    leaves
15. Spoon gnocchi onto warm serving dish and mix with spinach and
    tomatoes