Kabocha Squash & Purple Yam Gnocchi

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.



  • 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
  • sage
  • 1 8 oz. can tomato sauce
  • 1/8 cup heavy cream
  • salt and pepper to taste
  • Vegetables of choice


  1. Roast three medium sized kabocha squashes and three purple yams with olive oil, salt, and pepper.
  2. Scoop out 2 cups worth of flesh from squash and yams, creating two separate batches
  3. 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)
  4. Roll segments of the dough to form long ropes, and use a bench scraper or knife to cut uniform gnocchi shapes.
  5. Roll each gnocchi along fork tines, bamboo sushi mat, or gnocchi board.
  6. Par-cook the gnocchi by boiling them in small batches until they float.
  7. Finish cooking with butter on the stove until slightly crisp.
  8. Serve with creamy tomato sauce/ brown butter sage

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