Acorn Squash Gnocchi

IMG 7433

How is it not even November, and I’m already eating like I’m ready to hibernate?  A few days of chilly weather, and the comfort food eating begins. 

I need to remember that just because animals pack on extra weight to keep warm during the winter, humans do not need to.  A sweater will do just fine. 

However walking back into my apartment from doing laundry a few hours after the gnocchi had been cooked and I smelled the wonderful aroma of baked squashed and browned butter, I totally remembered why I cooked this.  

IMG 7427

Making your own gnocchi is not difficult at all, and the pillowy little pockets are worth the effort.  The majority of the time is spent roasting your vegetables, I know some people boil their potatoes, but I think roasting helps get rid of any excess moisture (which is not your friend!)

Last time I made gnocchi I rolled them a little smaller, which worked for the season, but these are a little heartier and should be thicker and more filling.  Oh and getting those ridges?  Really easy, I purchased a gnocchi board, but the back of your fork works just as well!

IMG 7436
IMG 7434

5.0 from 1 reviews
Acorn Squash Gnocchi
 
Two items that I think are necessary to have on hand while making gnocchi are plenty of flour for your work surface (as the dough is a bit sticky) and a bench scraper. If you don't own one, I do recommend buying one. My bench scraper is a work horse in my kitchen. Besides cleaning up my cutting board in between batches, it easily cuts through the rolled out dough.
Author:
Recipe type: Main Dish, Pasta, Vegetarian, Vegetables
Ingredients
For the gnocchi:
  • 1 acorn squash, halved and seeds removed
  • 3 large russet potatoes, scrubbed and pricked with a fork
  • 1 cup all-purpose flour, plus extra for rolling out dough
  • 1 large egg, beaten
  • 1 teaspoon kosher salt
For the sauce:
  • 4 tablespoons unsalted butter
  • 1 teaspoon fresh sage, chopped
  • salt and pepper
  • Parmigiano-Reggiano cheese, to taste
Instructions
  1. Pre-heat your oven to 400 degrees F.
  2. Line a baking sheet with aluminum foil and place the acorn squash cut side down on one side and the potatoes on the other side.
  3. Bake for 45 minutes, remove the squash and continue to bake the potatoes for an additional 15 minutes, or until completely tender and cooked through.
  4. While the potatoes are cooling, scoop the flesh from the squash and push through a ricer - if you do not have a ricer, just ad to a large mixing bowl.
  5. When the potatoes are cool enough to handle, but still warm, remove the skin and push through a ricer - if you don't have a ricer, grate on the large wholes of a box grater. Add to the bowl containing the squash.
  6. Mix in the flour, egg and salt and knead the dough until combined.
  7. Lightly flour your work surface and with about ¾-1 cup of dough at a time roll into 1½-2 inch thick ropes at about 14 inches long. Cut the rope into 1 inch pieces and roll on a gnocchi board or the back of a fork.
  8. Continue with the remaining dough.
  9. While working, bring a large pot of salted water to boil. When ready to cook, add a small amount of gnocchi to the water at a time, as they float to the top remove with a slotted spoon and add more gnocchi.
  10. At times the gnocchi won't float to the top, so I suggest swirling the water around, after a few minutes if it doesn't rise, remove as it is done cooking.
  11. To finish - melt the butter in a sauté pan over medium heat, until it just begins to brown.
  12. Add the cooked gnocchi and brown on both sides. Sprinkle with chopped sage and season with salt, pepper and parmigiano cheese.
Notes

After forming the gnocchi, you can go on and cook it all, or freeze a portion of the gnocchi. To do so, line a baking sheet with parchment paper and place the gnocchi in an even layer. Freeze until solid and transfer to a freezer safe plastic bag. It will keep for about a month. When ready to cook, just add the frozen gnocchi to boiling water.

IMG 7430

Print Friendly

11 Comments

  1. Susan these look SO good! Can you believe I’ve never made gnocchi?

    Reply
    • Thanks Jessica! Actually, I am shocked about that! All that time in Italy and no homemade gnocchi making? You need to fix this!

      Reply
  2. Oh I love that you used squash! I have butternut squash that I may use instead since I have that in the fridge. Saving for sure!

    Reply
    • Butternut squash is wonderful in this! I made the same recipe last year using butternut instead of acorn! It’s just easier (and faster!) to roast up an acorn squash! ha!

      Reply
  3. Love gnocchi. Love acorn squash. LOVE the idea of acorn squash gnocchi! I once made my own gnocchi and, while it tasted good, it wasn’t pretty like yours. Clearly I need more practice. Or, I just need to come to your house for dinner. :)

    Reply
  4. These look fabulous! I’ve never made my own gnocchi before, must try! I almost… (ALMOST) made homemade ravioli today, haha but I got a little lazy…needed to catch up on my DVR :) The squash pasta with the sage sounds delicious!

    Reply
  5. Do you think boiling the potatoes would work too? Provided that I drain them really well and dry them off before making the dough?

    Reply
  6. this looks soooo good, i have yet to make my own gnocchi but you are inspiring me to try!

    Reply

Trackbacks/Pingbacks

  1. Sausage and Farro Stuffed Acorn Squash #SundaySupper - The Girl in the Little Red Kitchen - […] I admit my squash game isn’t as up to par as it should be, considering how tasty these little …
  2. Menu for the Week of November 9, 2014 | Two at the Table - […] make the first recipe, Acorn Squash Gnocchi, from the Girl in the Little Red Kitchen blog (www.girlinthelittleredkitchen.com), Sunday night. We …
  3. November 30, 2014 – Acorn Squash Gnocchi | Two at the Table - […] night, we were adventurous and made Acorn Squash Gnocchi, from the Girl in the Little Red Kitchen blog (www.girlinthelittleredkitchen.com). Tony …

Submit a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: