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Lunch & Dinner

Butternut Squash Gnocchi

by Gina Fontana October 8, 2018
written by Gina Fontana October 8, 2018
Jump to Recipe

An easy homemade gnocchi recipe made with butternut squash and potato tossed in a browned butter sage sauce topped with fresh sage leaves, red pepper flakes, and parmesan cheese for a delicious gluten-free, vegan dinner!

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Fall food is in full bloom at my house right now. After this super hot summer, I was so excited to start making fall comfort foods and this Butternut Squash Gnocchi was one of the first recipes on the menu to try.

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Now the thing about gnocchi… I’ve never actually made it, and to be completely honest, I’ve only had it maybe once or twice. I know, I know. Weird. Guys, I’ve been missin’ out! My Italian family would be so ashamed of me… not really, but an Italian who’s never made gnocchi?! Gasp. So here we are.

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Admittedly, I was nervous to try this recipe. I’ve been putting it off for a couple of weeks now. Silly, isn’t it? Well obviously I worked up the courage to try it, and wow did it turn out amazing! Now I am kicking myself for waiting so long. Guys, gnocchi is surprisingly easy to make!

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Now I can’t take credit for the recipe, it’s actually a recipe by KitchenAid from the Sur La Table website, I just modified it to make it gluten-free and vegan. And speaking of which, I could not have made this recipe quite as easily without my new KitchenAid mixer and Metal Food Grinder attachment that was gifted to me from Sur La Table!

gnocchi photography

I’ve literally been wanting a Kitchen Aid mixer for YEARS and I am so grateful to have one now. I can say confidently now that they are the best mixers out there and truly live up to their reputation (and I can’t believe I’ve ever cooked/baked without one!). You are able to make this recipe without the metal grinder and the fancy mixer, but it does help in making this recipe easy breezy.

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This Butternut Squash Gnocchi recipe does take longer than my normal 30-minute meal, but by popular vote on Instagram, I’ve decided to add the recipe to my blog 🙂 And boy are you guys loving it! Quickly becoming the most popular, and for good reason y’all. YUM. The prep work is relatively easy, there’s very minimal ingredients you’ll need to make this recipe, you can even cut back on a little time and use frozen butternut squash. I recommend fresh, but just so you know you have options, wink.

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And cooking the gnocchi goes so quick! I am not sure if it’s quicker because this version is gluten-free or if it’s always this simple, but I was pleasantly surprised. After the gnocchi is cooked, it’s tossed in a sage butter sauce and garnished with fresh sage leaves, vegan parmesan cheese and red pepper flakes! The other thing about gnocchi is it’s super filling. I wasn’t sure that it was going to be enough for us, but it surely was. So I present to you gluten-free Butternut Squash Gnocchi! Get ready for more gnocchi recipe on the Healthy Little Vittles blog this year! I Hope you enjoy it too 🙂 If you’re a first time home gnocchi maker (or a well seasoned one), don’t forget to tag me on  Instagram or Facebook and use #healthylittlevittles so I can see all your lovely recreations! 

Continue to Content
gnocchi recipes

Butternut Squash Gnocchi (Vegan + Gluten-Free)

Yield: 2-4 people
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes

An easy homemade gnocchi recipe made with butternut squash and potato tossed in a browned butter sage sauce topped with fresh sage leaves, red pepper flakes, and parmesan cheese for a delicious gluten-free, vegan dinner!

Ingredients

Butternut Squash Gnocchi

  • 1 medium butternut squash, (peeled and cut into 2" pieces- about 2½ cups)
  • 1 large russet potato, (peeled and cut into 2" pieces- about 1½ cups)
  • 2 cups gluten-free flour, (I used Bob's Redmill 1:1 baking flour or use cassava flour for grain-free!)
  • 1.5 tsp salt, (divided)
  • 1/2 tsp pepper
  • 2 tbsp minced garlic
  • 2-3 tbsp olive oil
  • 1/2 cup vegan parmesan cheese, (I used Violife)

Browned Butter Sage Sauce

  • 4 tbsp vegan butter
  • 1/2 tsp red pepper flakes
  • 6-7 fresh sage leaves, plus more for garnishing (if desired)

Instructions

Butternut Squash Gnocchi

  1. Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on a baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool.
    **NOTE: alternatively to save a little time, you can use frozen butternut squash, but I do recommend fresh.
  2. Attach KitchenAid® Metal Food Grinder Attachment with fine grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind squash, potato and garlic. Remove food grinder and attach flat beater and mixer bowl to mixer. Add ¼ cup Parmesan cheese and remaining salt to squash-potato mixture. Turn to Stir speed and gradually add flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky.
    **NOTE: if you don't have a KitchenAid mixer or metal food grinder, you can still make this recipe using a hand blender 
  3. Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough.
  4. Cover and let rest in refrigerator 45 minutes- 1 hour (optional). 
  5. Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
  6. Remove the gnocchi with a slotted spoon, drain in a colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2 batches.

Browned Butter Sage Sauce 

  1. Melt butter in large skillet over medium heat until bubbly. Add red pepper flakes and sage. Cook until butter begins to turn golden, 3 to 5 minutes.
  2. Add cooked gnocchi to skillet and toss. Season with sea salt and black pepper, if desired. Continue to cook the gnocchi, tossing occassionally until all the butter is soaked up and the gnocchi is nice and crispy on the outside.
  3. Serve immediately with fresh sage leaves and remaining vegan Parmesan cheese.

Notes

** This recipe has been adapted from the KitchenAid recipe via the Sur La Table website.

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Main Course
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Gina Fontana

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10 comments

Karly October 14, 2018 - 2:46 pm

Yum! This dish looks amazing! Pinning.

Reply
HealthyLittleVittles October 14, 2018 - 3:01 pm

Than you so much Karly! ?

Reply
Barbara Kaplan April 12, 2019 - 7:05 pm

Hi, I made this and realized that it is going to be too large an amount to eat at one time…it smells and looks fabulous. Can it be frozen (either before or after cooked)? Thanks so much. I am excited to follow your website because of your story and your commitment to good healthy eating.

Reply
HealthyLittleVittles April 12, 2019 - 8:45 pm

Hi Barbara! Thank you so much for your comment, I’m so glad you like my site so far and I hope you love what you try 🙂 As far as freezing it, I haven’t done such myself, so I cannot say it will or will not work for this particular recipe, but I have bought pre-made frozen gnocchi before so I imagine it can be done and you would just have to reboil it when you’re ready to eat it next time.

Reply
15 Incredibly Easy Fall Dinner Ideas (30 Min or Less) - Gathering Dreams September 3, 2020 - 11:33 am

[…] Butternut Squash Gnocchi […]

Reply
41 COZY FALL RECIPES TO COOK FOR DINNER – SOLOBUNNY September 26, 2020 - 11:25 am

[…] 18. Butternut Squash Gnocchi […]

Reply
Hilma Rodriguez February 19, 2021 - 3:15 pm

Try it today. Turned out perfect.
Delicious and super easy. Loved it.

Reply
Gina Fontana July 6, 2021 - 1:31 pm

That’s so wonderful to hear, I am so glad you liked it! Thank you for taking the time to write this kind review 🙂

Reply
Jena D Pantano February 21, 2022 - 8:27 pm

This made a TON of gnocchi! About three baking sheets worth! Making this without a kitchen aid is definitely challenging but it was pretty good.

Reply
Gina Fontana March 5, 2022 - 7:02 am

So glad you tried it and liked it!

Reply

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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SHOP 👉🏻 Thai Chopped Salad 
RECIPE:
2 cups chopped red cabbage
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1 cup sliced carrots (pre-sliced)
1 cup chopped green onion
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1.5 cups canned mandarine oranges, drained
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Thai Almond Butter Dressing
3/4 cup almond butter
1/2 cup water
1/4 cup liquid aminos/gluten-free soy sauce/coconut aminos (for soy free)
1 teaspoon minced garlic
2 tablespoons rice wine vinegar
2 tablespoons maple syrup
1 tablespoon lime juice

Instructions
Wash all of your produce, then chop the produce using your desired Calphalon Precision Knife. Place the measured produce into a large bowl. Toss everything together, except for the sliced almonds and divide between bowls.
Make the dressing by blending all of the dressing ingredients together and pour over each individual salad as desired. Garnish with sliced almonds and enjoy!

https://www.healthylittlevittles.com/thai-chopped-salad/
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#ad I am excited to be partnering with @Calphalon today to bring you a delicious s’mores recipe modified to be gluten-free and vegan so everyone can enjoy them together this Father’s Day! 
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You only need 6 ingredients (yes! It’s true!) to make this absolutely delicious dip! Head to the blog to read more and snag the recipe while you’re there! 
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Bring this delicious dairy-free, vegan, gluten-fre Bring this delicious dairy-free, vegan, gluten-free side dish to your next cookout! This SMOKED DILL PAPRIKA POTATO SALAD puts a smokey spin on traditional potato salad and is made healthier by using avocado in the creamy dressing!
SHOP 👉🏻 Smoked Paprika Dill Potato Salad 
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INGREDIENTS 
3 lbs yellow/yukon gold potatoes
1 heaping cup celery, sliced
1/4 cup fresh dill, chopped
1/3 cup vegan mayo
1 avocado
1/2 teaspoon smoked paprika
1 teaspoon dijon mustard
1/2 lemon, juiced
2 teaspoons salt, plus more to taste
1/2 teaspoon pepper, plus more to taste

INSTRUCTIONS 
Wash the potatoes and place them into a large pot. Cover the potatoes with water, making sure all of the potatoes are fully covered and boil on high for about 15-20 minutes, until the are soft when you poke them with a fork.
Meanwhile, wash and slice the celery, and chop the dill.
Drain the potatoes and rinse with cold water. Let them cool, then slice them into small chunks. You can choose to remove the skin or leave it on, I removed it. Place the potato wedges in a large bowl.
Place the vegan mayo, avocado, paprika, dijon, lemon juice, salt, and pepper in a food processor/blender and blend until smooth. Pour the creamy dressing over the potatoes, add the celery and dill and stir to coat all of the potatoes well. You can choose to mash some of the potatoes too if you like your potato salad more "mushy".
Cover and place in the fridge for at least an hour before serving. You may chill overnight. Add more salt and pepper to taste before serving if desired.
.
https://www.healthylittlevittles.com/smoked-paprika-dill-potato-salad/
A deliciously easy Italian cookie recipe made glut A deliciously easy Italian cookie recipe made gluten-free and vegan! These LEMON VANILLA BISCOTTI are bursting with flavor, are really easy to make 🍋 They are the perfect lemon-flavored dessert!
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SHOP 👉🏻 Lemon Vanilla Biscotti
RECIPE in bio @healthylittlevittles
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This GREEN BEAN POTATO SALAD features fresh green This GREEN BEAN POTATO SALAD features fresh green beans, potatoes, butter beans, peas, and cucumber tossed in a light apple cider vinegar and olive oil dressing, then garnished with mint, toasted almonds, and chia seeds for a refreshing side dish worthy to have a spot at the table of your next cookout! 💚💜
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Recipe on the blog, clickable link in bio @healthylittlevittles
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A couple of weeks ago my Instagram shop went live! A couple of weeks ago my Instagram shop went live! 🎉 You can now shop my recipes right from Instagram and have the groceries delivered right to your doorstep via DoorDash! How cool is this?! I'm super excited about it and I hope you are too 😊 This will hopefully make meal prep + planning easier for you! ❤️
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Also in the works is a shoppable meal plan with a recipe ebook included! You will be able to purchase all the ingredients needed to make a week's worth of meals and have everything already planned out for you. Stay tuned for that in the near future!
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I will also be adding this shop feature on my
blog very soon too, keep checking back! I'll be sure to make the announcement when it's ready.
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This is a new service and the @eatwithjupiter team is hard at work to provide customers with the best experience. They are adding more stores, products and features to make this shopping experience simple and convenient. Would love to hear your feedback!
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As always, THANK YOU for your support! Your continued engagement and following has allowed me to be able to grow my business to include fun new services such as this! 🙏🏻 CHECK IT OUT and let me know what you think! So far I think you are all loving it! 🥰 Have a great day everyone! ☀️ 
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Healthy Little Vittles
  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Grain-Free Homemade Condiments Lunch & Dinner No-Bake Desserts Recipe Roundups Salads Side Dishes Smoothies + Smoothie Bowls Snacks & Appetizers Soups
      Dessert

      Vegan Cast Iron S’mores Dip

      May 26, 2022

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

      Breakfast

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Breakfast

      Gluten-Free Vegan French Crepes

      May 2, 2022

      Breakfast

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Breakfast

      Strawberries and Cream Breakfast Quinoa

      April 7, 2022

      Breakfast

      Blueberry Overnight Quinoa

      March 6, 2022

      Breakfast

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Breakfast

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Breakfast

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Dessert

      Vegan Cast Iron S’mores Dip

      May 26, 2022

      Dessert

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      Dessert

      Lavender Vanilla Oatmeal Shortbread Cookies

      May 1, 2022

      Dessert

      Vegan Lemon Bars with Graham Granola Crust

      April 18, 2022

      Dessert

      Chocolate Avocado Pudding Dirt Cups

      April 15, 2022

      Dessert

      Grain-Free Lemon Cupcakes (Vegan)

      April 3, 2022

      Dessert

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Dessert

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Drinks

      Purple Passion Blender Juice

      June 8, 2020

      Drinks

      Orange Sunrise Blender Juice

      May 3, 2020

      Drinks

      Blender Beet Juice

      April 21, 2020

      Drinks

      Blender Green Juice

      April 5, 2020

      Drinks

      Iced Matcha Dalgona Latte

      April 3, 2020

      Drinks

      Matcha Latte

      February 26, 2020

      Drinks

      Moon Milk by Gina Fontana

      May 11, 2019

      Drinks

      Vegan Italian Cream Sodas

      February 16, 2019

      Grain-Free

      Grain-Free Banana Bread Donuts

      April 24, 2022

      Grain-Free

      Quinoa Chocolate Chip Cookies

      March 2, 2022

      Grain-Free

      Grain-Free Vanilla Cupcakes with Blackberry Frosting

      February 6, 2022

      Grain-Free

      Grain-Free Cinnamon Sugar Donuts

      January 10, 2022

      Grain-Free

      Grain-Free Marbled Snowflake Sugar Cookies

      December 22, 2021

      Grain-Free

      Grain-Free Vegan Cinnamon Streusel Muffins

      August 15, 2021

      Grain-Free

      Vegan Grain-Free S’mores Brownies

      June 18, 2021

      Grain-Free

      Grain-Free Cherry Pop Tarts

      June 8, 2021

      Homemade Condiments

      How to Make Vegan Buttermilk

      April 11, 2022

      Homemade Condiments

      Easy Vegan Lemon Curd (Refined Sugar-Free)

      March 24, 2022

      Homemade Condiments

      Pumpkin BBQ Sauce

      December 9, 2021

      Homemade Condiments

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Homemade Condiments

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Homemade Condiments

      Homemade Vegan Caramel Sauce

      September 27, 2021

      Homemade Condiments

      Naturally Sweetened Instant Pot Apple Butter

      October 1, 2020

      Homemade Condiments

      Cinnamon Sugar Cookie Cereal

      July 6, 2020

      Lunch & Dinner

      Creamy Alfredo Style Mushroom Pasta

      February 20, 2022

      Lunch & Dinner

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Lunch & Dinner

      Maple Curry Garlic Ramen Noodle Bowls

      January 31, 2022

      Lunch & Dinner

      Sesame Kale Spring Rolls

      January 16, 2022

      Lunch & Dinner

      Vegan Latkes

      November 29, 2021

      Lunch & Dinner

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Lunch & Dinner

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Lunch & Dinner

      Vegan Gluten-Free Chicken and Dumplings

      October 4, 2021

      No-Bake Desserts

      Strawberries and Cream Quinoa Cookies (No-Bake!)

      May 10, 2022

      No-Bake Desserts

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      No-Bake Desserts

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      No-Bake Desserts

      No-Bake Cherry Cake Pops

      July 19, 2021

      No-Bake Desserts

      No-Bake Vegan Cheesecake Ghosts

      October 22, 2020

      No-Bake Desserts

      Pumpkin Spice Chocolate Fudge

      September 7, 2020

      No-Bake Desserts

      No-Bake Peanut Butter Cup Bars

      May 26, 2020

      No-Bake Desserts

      Raw Chocolate Chip Cookie Dough Brownie Rolls

      February 24, 2020

      Recipe Roundups

      Vegan Thanksgiving Recipe Round-Up

      November 17, 2021

      Recipe Roundups

      25 Plant-Based, Gluten-Free, Vegan Recipe Roundup

      March 19, 2020

      Salads

      Thai Chopped Salad

      June 8, 2021

      Salads

      Watermelon Roasted Peach and Cobbed Corn Arugula Salad

      September 11, 2020

      Salads

      Green Bean Potato Salad

      August 17, 2020

      Salads

      Bourbon Cherry Kale Salad with Almond Oat Granola

      July 27, 2020

      Salads

      Creamy Grilled Romaine Salad

      March 19, 2020

      Salads

      Walnut Pear Sweet Potato Mason Jar Salads

      August 9, 2019

      Salads

      Spring Detox Mason Jar Salads

      April 6, 2019

      Salads

      Kaniwa Pear Salad

      March 10, 2019

      Side Dishes

      Vegan Latkes

      November 29, 2021

      Side Dishes

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Side Dishes

      Gluten-Free Vegan Skillet Buttermilk Biscuits

      November 18, 2021

      Side Dishes

      Smoked Paprika Dill Potato Salad

      September 2, 2021

      Side Dishes

      Copycat True Food Kitchen Tahini Harissa Cauliflower

      August 23, 2021

      Side Dishes

      Gluten-Free, Vegan Green Bean Casserole

      November 10, 2020

      Side Dishes

      Browned Butter Bourbon Skillet Sweet Potatoes

      October 29, 2020

      Side Dishes

      Green Bean Potato Salad

      August 17, 2020

      Smoothies + Smoothie Bowls

      Blueberry Spinach Spirulina Smoothie

      May 20, 2022

      Smoothies + Smoothie Bowls

      Anti-Inflammatory Vegan Green Smoothie

      February 25, 2022

      Smoothies + Smoothie Bowls

      Cookie Monster Smoothie Bowl

      April 3, 2021

      Smoothies + Smoothie Bowls

      Vegan Pumpkin Pie Smoothie Bowl

      October 12, 2020

      Smoothies + Smoothie Bowls

      Peanut Butter Banana Dalgona Smoothie

      April 15, 2020

      Smoothies + Smoothie Bowls

      Strawberry Banana Sundae Smoothie Bowls

      January 25, 2019

      Snacks & Appetizers

      Crispy Quinoa Cacao Cookies (No-Bake!)

      March 28, 2022

      Snacks & Appetizers

      Baked Leftover Mashed Potato Croquettes

      February 15, 2022

      Snacks & Appetizers

      Four Seed Homemade Vegan Protein Bars (no-bake)

      January 27, 2022

      Snacks & Appetizers

      Pumpkin BBQ Sauce

      December 9, 2021

      Snacks & Appetizers

      Golden Delicious Cinnamon Applesauce

      November 26, 2021

      Snacks & Appetizers

      Vegan Nacho Cheese Sauce (Nut-Free!)

      October 18, 2021

      Snacks & Appetizers

      Strawberries and Cream Granola Bites

      May 10, 2021

      Snacks & Appetizers

      Carrot Cake Granola Bites

      March 29, 2021

      Soups

      Easy Weeknight Mushroom Pho

      February 10, 2022

      Soups

      Roasted Cauliflower Soup

      January 4, 2022

      Soups

      Roasted Broccoli Potato Tahini Soup

      October 29, 2021

      Soups

      Roasted Butternut Squash Carrot Soup

      October 14, 2021

      Soups

      Roasted Creamy Tomato Carrot Soup

      September 9, 2021

      Soups

      One-Pot Smoked Paprika Corn Chowder

      September 19, 2020

      Soups

      Spinach Artichoke Gnocchi Soup

      January 17, 2019

      Soups

      Curried Butternut Squash + Lentil Soup

      November 26, 2018

  • My Books
    • books and ebooks

      The Beginner’s Guide to Gluten-Free Vegan Baking

      September 16, 2021

      books and ebooks

      7-Day Vegan Challenge eBook

      December 28, 2020

      books and ebooks

      Moon Milk by Gina Fontana

      May 11, 2019

    • The Beginner’s Guide to Gluten-Free Vegan Baking
    • Moon Milk by Gina Fontana
    • 7-Day Vegan Challenge Recipe eBook
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      November 11, 2021

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      December 16, 2020

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