Recipe by ALEJANDRA SCHRADER
Alejandra Schrader’s culinary career began after becoming a top finalist and fan-favorite on FOX’s MasterChef with Gordon Ramsay. For recipes and more visit alejandraschrader.com. Alejandra lives in Playa Vista.
1 delicata squash, seeded, cooked, peeled (about 1 3/4 cup of cubed squash)
1/2 cup gluten free flour + 3 tbsp to flour working surface*
1/2 tsp coarse sea salt
Pinch of ground nutmeg
Mix all ingredients (except for reserved flour for working surface) in a food processor until they’re well incorporated. Remove dough and form a ball; set on a small tray and refrigerate for 10-15 minutes. Meanwhile, flour your working surface.
Break dough into 4 pieces and shape into thick ropes at about 1” thickness. Cut ropes into 2/3” pieces and flatten down the middle using a wooden skewer (or the end of a spoon).
Bring a large pot of salted water to a boil. Drop in delicata squash gnocchi and cook for 4 to 5 minutes or until gnocchi have risen to the top. Drain and serve with radish green pesto (recipe below) or pasta sauce of your preference.
You may accompany with sautéed vegetables and/or hearty greens. I used purple kale and romanesco broccoli.
* I used Trader Joe’s gluten-free flour which is made with a combination of tapioca, almond, and brown rice flours.
** Flaxseed mixture
•1 tbsp finely ground flaxseed
•3 tbsp hot water
Mix well in small bowl. Let rest for 10 to 20 min. in the refrigerator, until mixture thickens and becomes gelatinous.
Radish green pesto
Radish greens, stems removed and cut in strips, about 1 packed cup
1/3 cup crushed walnuts
3 tbsp freshly squeezed lemon juice
3 tbsp extra virgin olive oil
1 tbsp nutritional yeast
1 garlic clove, minced
1/8 tsp coarse sea salt + more to taste
1-2 tbsp cold water, if needed
Combine all ingredients, except for the water, in a high-powered blender. Process on high for at least 1 minute, until sauce is smooth. Add water, if needed, to thin up sauce slightly.