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These gluten free butternut tots are half tot and half gnocchi and 100% delicious. Topped with browned butter, spinach and freshly grated asiago cheese for a delicious vegetarian meal.

Butternut puffs with browned butter and spinach

These gluten free butternut tots are half tot and half gnocchi and 100% delicious. Topped with browned butter, spinach and freshly grated asiago cheese for a delicious vegetarian meal.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 30 puffs
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 half butternut squash peeled and cubed about 2 cups
  • 2 Tablespoons of tapioca flour
  • 1/2 cup Asiago cheese
  • 1 egg
  • 1 egg yolk
  • 3 tablespoons butter
  • 1 cup baby spinach chopped

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place the butternut squash in a microwave bowl and cook for 8 minutes.
  3. Let cool.
  4. In a blender add the squash, Asiago cheese, tapioca flour, egg and egg yolk and blend on high until well combined.
  5. Spoon mixture into a baggie, cut the corner and pipe the "tots" on a silicone mat or parchment covered cookie sheet.
  6. Bake for 20 minutes.
  7. In the meantime, add the butter to a small sauce pan over medium low heat. Continue to stir the melted butter until it turns brown and foamy. There should be little bits of brown in the mixture. Make sure not to burn the butter.
  8. When tots are cooked, add them a bowl, along with the spinach.
  9. Pour the browned butter over top and toss quickly to wilt the spinach.
  10. Sprinkle a bit of Asiago cheese on top and serve.