Method

• Prepare butternut squash: Peel and cut into 1” cubes. Microwave until soft (approx 10m) and then puree in blender. Set aside.
• Make Gnocchi:
• Put 2 cups of flour in center of a flat work surface. Add 1 tsp salt and 1 tsp black pepper, 1 tsp garlic powder, 1 tbs olive oil. Mix ingredients together.
• Make a well in the center of flour mixture. Add 2 cups of pureed butternut squash. Slowly incorporate flour beginning with inner rim of the well.
• When flour is incorporated, gather dough into a round ball. Knead mixture until smooth (approx 4-5m).
• Divide dough into 6 equal pieces. Roll each piece into 1” diameter log. Cut this into ½”-long pieces to make gnocchi
• Transfer gnocchi to a baking sheet and cover with damp paper towel.
• Repeat process with rest of the gnocchi dough.
• Bring 6 qt of water to a boil with 3 tsp salt in large pot over high heat. Add gnocchi and boil until they rise to surface of water (approx 3-4 minutes).
• While Step #3 is ongoing, heat a large nonstick skillet over high heat. Add 2 tbs olive oil, butter, cardamom, cloves, onion, garlic, and peas. Cook for approx 3 minutes or until onions and garlic lightly browned.
• Reduce heat to medium. Add ½ tsp salt, chili powder, and curry powder. Stir for a minute.
• Add coconut milk, ½ cup butternut squash puree, and tofu puree. Combine all ingredients for another 2 minutes or so. Then add vegetable stock and let simmer for another 2 minutes.
• Using slotted spoon, transfer cooked gnocchi to skillet and toss to combine.
• Serve immediately with freshly squeezed lemon juice as garnish.