Mix all the above ingredients in a large mixing bowl. Add the eggs last and make sure you get everything well whipped together. Add more rice flour if you need to make it stiffer or to roll out on your parchment-topped table. Cut the dough into 4 parts (seen below) and pull out each section and roll into 1 long or 2 shorter logs. This batter may be sticky depending on your potato and squash moisture levels. Just remember that it is ok if it is sticky because it will cook fine in the boiling water in a minute.Once you roll out the logs with a little flour on your paper, then cut the logs into about 12 pieces and you will have little "pillows" or shapes that you will have ready to dump in a large pot of boiling water. Have the largest pot you own boiling with 3/4 full of water. Gently drop the "raw" gnocchi pillows into the boiling water. Make sure not to overload the pot with the gnocchi. Put in like 24 at the most. Then wait like 5 minutes and you will see them start to float to the top of the boiling water. This is when you will know that they are cooked and ready for fetching. Use a strainer-ladle to retrieve them from the pot of water and place them in a drying plate or bowl to dry off just a bit. Then they are ready for serving with your favorite marinara sauce. I shared an easy tomato sauce in my last gnocchi recipe, but you can serve it with a favorite canned or jarred version as well to make it easy.
This recipe will make up to 96 gnocchi, so you can eat half in a meal and then freeze the other half. They are very filling, so at the most you could probably eat 8-12, so this recipe could serve up to 8 people at one setting, but like I said, they are great for freezing. I have been busy making and freezing a few meals and this recipe will work perfectly for pulling from the freezer for a quick and easy dinner.
Serve with a fresh side of veggies or salad to get the most out of your meal. Also, some meatballs or side of meat may be a good option as well.
I hope you try these delightful fall gnocchis out and enjoy. I love finding ways to use the squash I bake and have on hand in the fridge or freezer. One large butternut squash could leave you with 4-6 cups of squash to use, so in meals, breads and pies I find my way around using as much of it as I can. It is a nutritious and filling way to get the best out of your food this time of year. I am looking forward to being creative with it and enjoying the flavors of fall in the meantime. If you are wondering the best place/deal to find it, check out your local farmer's market. I could buy a whole bushel's worth (like 9-10 squash variety) for like 6 dollars. So super cheap and healthy. Besides that, they are like an instant fall decoration on the counter in the kitchen.
I hope you enjoy and have a blessed weekend!
Much love to you!