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acorn squash gnocchi
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4.75 from 8 votes

Acorn squash gnocchi

These acorn squash gnocchi make a deliciously comforting, savory-flavored meal.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 2 -4 (if as side)
Calories: 166kcal
Author: Caroline's Cooking
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Ingredients

  • 11 oz acorn squash approx 315g - ½ a medium squash peeled and deseeded weight, 16oz/450g before peeling
  • 1 egg yolk
  • 1 ¼ cups all purpose flour 200g plain flour (or a little more as needed)
  • ½ tsp sage (optional) 2 good size leaves, finely chopped
  • 2 oz soft goats cheese 55g, ½ log, crumbled (optional)

Instructions

  • Peel and deseed the squash, cut into chunks then steam the squash until tender to knifepoint, around 10mins or so.
  • Mash the squash, removing any tough bit of the skin you might have missed, and allow to cool.
  • Add the remaining ingredients and mix until combined, mashing the cheese and squash as necessary so you don’t get lumps.
  • Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.
  • With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about ½-3/4in/2cm thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook a bit later.
  • Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.
  • Remove with a slotted spoon once the gnocchi rise to the top. If they don't rise after a couple minutes or some do but others don't, nudge them with a spoon as they may have stuck to the bottom.
  • Serve with browned butter, pesto or your choice of sauce and some parmesan on top.
  • Note - you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they'll just take an extra minute to float up.

Notes

Nutrition

Calories: 166kcal | Carbohydrates: 16g | Protein: 7g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 110mg | Sodium: 113mg | Potassium: 541mg | Fiber: 2g | Vitamin A: 995IU | Vitamin C: 17.2mg | Calcium: 103mg | Iron: 1.9mg