Butternut Squash Gnocchi with “Cheesy” Sauce | City Market / Onion River Co-op

Ingredients

• 2 pounds squash, butternut (1 large squash)
• 1 tablespoon olive oil, extra virgin
• salt (to taste)
• pepper (to taste)
• 1 egg (whisked)
• 3 cups flour, all-purpose (plus more for rolling out gnocchi)
• sage, fresh (optional)
• 1 cup cashews, raw (soaked overnight or 6-8 hours)
• 4 cloves garlic (omit half for less garlicky flavor)
• 4 tablespoons nutritional yeast
• 1⁄2 teaspoon sea salt (plus more for roasting garlic)
• 2 teaspoons arrowroot powder ((or cornstarch) for thickening)
• 1 1⁄2 cups almond milk (unsweetened)
• red pepper flakes (optional)