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winter squash gnocchi

Winter Squash Gnocchi

Any hard winter squash will do. . . Kabocha, Red Kuri, delicata, acorn, hubbard, butternut, Turban, carnival, etc.
Prep Time 1 hr
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 2

Equipment

  • Optional: gnocchi board

Ingredients
  

Gnocchi Dough

  • 1 cup all-purpose flour (100 grams)
  • 1 ½ cups roasted squash pulp (250 grams)
  • 1 tbsp. olive oil
  • 1 tsp. salt

Sauce

  • 2 tbsp. olive oil
  • 3 cloves garlic, peeled, smashed and thinly sliced
  • 2 red sweet or bell peppers, roasted (or 1/2 tsp. red pepper flakes) See note below
  • 1 tbsp. pine nuts
  • 7-8 sprigs fresh mint

Instructions
 

  • Cut squash in half and remove seeds and pulp. Place cut side up in a roasting dish. Add about 1-inch of water to the bottom of the dish and bake at 400° for 25 minutes until a fork can be inserted all the way through. Cool. Scoop flesh from the skin and measure out 1 ½ cups (250 grams) squash flesh. Save any extra for another use.
  • On a board, dump the flour, add the salt and create a crater in the center of the flour. Add the squash flesh, 1 tbsp. olive oil. Using your fingertips, begin incorporating the flour into the squash flesh, little by little until uniform. I like to use a bench scraper or spatula to scrape the dough into a ball as I go along. If the dough is too sticky, add a bit of flour as you go. Try to add just enough flour to make the dough manageable but not too dry.
  • Once you have a uniform dough, roll it out into a cylinder shape and cut in half. Set one half of the dough aside and cover with a bowl to keep it moist. Roll the dough into a long snake. Feel free to use a very slight dusting of flour as needed to prevent sticking.
    gnocchi board
  • Sprinkle some flour on another large tray or cutting board. This will be used to store the completed gnocchi.
    Using your bench scraper or knife, cut the snake into 1-inch pieces. Then using a gnocchi board or the tines of a fork, roll each piece off the board to create ridges on the outside and a little pocket on the inside. As the gnocchi roll off the gnocchi board or the fork, let them fall onto the prepared, floured baking sheet or board.
  • Repeat with the other half of the gnocchi dough. Have a large pot of salted boiling water ready to go.

Make the sauce

  • In a large saucepan, saute the garlic and pine nuts in olive oil until fragrant. Add the roasted peppers and cook on medium for 2 minutes.
    The gnocchi will take just 3-4 minutes to cook. Right before adding the roasted peppers to the sauce, add the gnocchi to the boiling water. When they rise to the top, after 3-4 minutes, remove them from boiling water and add them directly to the sauce. Stir gently to coat the gnocchi in the sauce and to fry them ever so slightly. At the last minute, add the mint leaves and serve immediately.
    Enjoy this succulent and deeply satisfying meal. Finish with a crisp fresh salad. Buon appetito!

Notes

Roasted peppers: Use store-bought roasted peppers or make your own:
Heat the broiler to high and place 2-3 whole red bell peppers directly on the rack. Broil for about 3 minutes until skin begins to blacken. Turn the pepper and blacken the other side. Turn and roast until most of the skin is blackened. Then, remove the peppers and place them immediately into a plastic bag and seal. Let the peppers steam in the bag for 5 minutes. Then, remove the peppers, cut them open, and let them cool.hen they are cool enough to touch. Remove the seeds and peel off the blackened skins and discard.
I love to make a big batch of these roasted peppers. They are great to add to any pasta dish, salads, or even on top of bruschetta. They will keep in the fridge in a jar for up to 2 weeks.