Easy Squash Gnocchi

Last month was my dad’s birthday and I wanted to make something special for him.  I decided I wanted to gnocchi so that he can eat it now or eat it later.  I know he really likes gnocchi and I have never made it for him. This recipe can easily be made ahead and frozen.  So you can eat it anytime you want.  It is also vegan because I don’t eat egg.

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For my gnocchi, I like to add some squash because it adds some color and sweetness.  This time I used kabocha and butternut squash.  Try different combinations to see what you like best.  The first thing that you need to do is the most dangerous part.  Prepping the squash.  This is the method I use to peel my squash because I am weak and squashes are tough to cut. If you have problems cutting the squash then pick the smaller ones. They are easier to deal with… or just ask your man friend for some muscle.

This method allows me to cut the squash without it being so wobbly.  (PS I am super dangerous with a knife, so safety first). Roast the squash for about 45 minutes to 1 hour until the squash is tender.

The other ingredients that you need are egg replacer (you can use flax egg, or chia egg), potato and flour. Boil the potatoes and peel.

Mash the squash and add the potatoes. I used a stand mixer to do this.  Add the egg replacer and a little salt and pepper.

The next part was a little tricky because I never know how much flour to add to the squash.  I never can be successful in rolling the squash into little gnocchi pasta.  For this recipe I went with a 1-1 ratio. So 1 cup of squash/potato mixture with 1 cup flour.  I just made sure the dough wasn’t too sticky. I think if you add more flour it will be tougher. You can also test your texture of the dough by boiling a little piece.  You might like it softer or firmer.

This is my trick to make gnocchi. I use a cookie dropper.  I put them on a baking sheet so that I can put it in the freezer. I left them in the freezer for about 10-15 minutes then removed them and rolled them into balls.  Then I put them back in for about another 15 minutes.  I decided to cut them in half because they were too big.  I left them in the freezer for another 30 minutes so they were completely frozen.  Store them into freezer bags to use for another time.

When you are ready to make your dish, boil a large pot of water. and slowly add in your gnocchi.  It can be a little scary at first because they start getting soft and sticking together.  Use a chopstick or the handle of a wooden spoon to gently stir. Then allow the water to boil.  The gnocchi will separate when they begin to cook.  They will slowly firm up.  Boil for about 15 minutes. The gnocchi will be ready when they float to the surface.

For my gnocchi, I tossed it in some butter with sauteed beans, chicken meatballs and cherry tomatoes. You can enjoy them simply with some browned butter or your favorite pasta sauce.
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Squash Gnocchi Recipe

  • 1 small kabochi squash
  • 1 small butternut squash
  • 6 medium yellow potato
  • egg replacer (for one egg- or flax egg or chia egg)
  • 1-1 ratio of flour.  (for every cup of squash, use one cup of flour)  I think I ended up using about 5 cups of flour.
  • salt and pepper to taste * you don’t need to add much because you will be flavoring the gnocchi with the sauce

Cut up the squash into small pieces and roast in a 375 degree oven for about 45 min to 1 hour.  Meanwhile boil and peel the potatoes.  Mash the squash and potatoes until smooth. I used a stand mixer.  If you want it really smooth, use a ricer. Add in the egg replacer, salt and pepper.  Measure out the squash.  Use a 1-1 ratio of flour and squash mixture.  For about every 4-5 cups of squash I used 1-2 egg replacers.  Mix well.  Use a cookie dropper to place the gnocchi on a cookie sheet.  Place in the freezer for about 15-20 minutes until slightly firm.  Remove and roll gnocchi into smooth balls.  Place back into the freezer for another 15 minutes. Remove again and cut in half (or smaller if you wish).  Place again in the freezer and allow to harden completely for about 30 minutes.  Store in freezer bags.  Use them when you are ready.

To cook, boil a large pot of salted water.  Pour in gnocchi and gently stir with a chopstick or back of a wooden spoon. Allow the water to reboil.  The gnocchi seems like it will stick but once it firms up it will separate.  Stir when the gnocchi firms up. Boil for about 15 minutes. The gnocchi should be done when it floats to the top. Serve with your favorite pasta sauce or simply with some browned butter.

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