My mom’s kabocha squash harvest yielded 55+ squash (squashes??) in the very first year. Kabocha squashes, aka Japanese pumpkins, have a more powdery texture than other squashes. They feel more like sweet potatoes and are also much sweeter than other squashes.
Even though Sacramento will reach 111°F today, I am trying to milk every last drop of September-December by pretending it’s autumn already.
I used my own gnocchi recipe to make these little nuggets, subbing the potatoes with the roasted squash and yam. I also figured out a better way to create the gnocchi ridges by using fork tines to roll each gnocchi pillow along a bamboo sushi rolling mat. You’d think that a store called “Chef’s Mercantile” would carry gnocchi boards, but it doesn’t. Luckily, I am the most resourceful person I have ever met.
I originally meant to serve the gnocchi with broccolini, but the one time I needed broccolini, Sprouts Farmers Market was completely out of stock. I’ve literally seen broccolini in stock every single time I’ve been to Sprouts, but it’s ok asparagus is fine 🙃.
Soggy gnocchi is the worst. Crispy gnocchi is not.
I N G R E D I E N T S
- 2 cups roasted kabocha squash flesh
- 2 cups roasted purple yam flesh
- 1 cup grated hard cheese, divided (I used a mix of Parmesan and Parrano)
- 2 eggs, divided
- 3-4 cups of flour, divided
- 2 tablespoons butter
- 1 8 oz. can tomato sauce
- 1/8 cup heavy cream
- salt and pepper to taste
- Vegetables of choice
D I R E C T I O N S
- Roast three medium sized kabocha squashes and three purple yams with olive oil, salt, and pepper.
- Scoop out 2 cups worth of flesh from squash and yams, creating two separate batches
- To each batch, stir in 1/2 cup of grated cheese, 1 egg, salt, pepper, and enough flour to form a workable dough (about 1-2 cups)
- Roll segments of the dough to form long ropes, and use a bench scraper or knife to cut uniform gnocchi shapes.
- Roll each gnocchi along fork tines, bamboo sushi mat, or gnocchi board.
- Par-cook the gnocchi by boiling them in small batches until they float.
- Finish cooking with butter on the stove until slightly crisp.
- Serve with creamy tomato sauce/ brown butter sage
4 thoughts on “Kabocha Squash & Purple Yam Gnocchi”
Do you think I can use GF flour in this? Or suggestions what to do to eliminate wheat? Thanks!
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You may be able to use sweet/glutinous rice flour instead of all-purpose flour!
Thanks! If I try it, I’ll let you know!
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