Acorn squash gnocchi
User Reviews
4.8
24 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
2 (or
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Calories
166 kcal
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Course
Main Course
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Cuisine
Italian
Acorn squash gnocchi
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These acorn squash gnocchi make a deliciously comforting, savory-flavored meal.
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Ingredients
- 11 oz acorn squash peeled and deseeded weight, approx ½ a medium squash, 16oz/450g before peeling
- 1 egg yolk
- 1 ¼ cups all purpose flour plain flour (or a little more as needed)
- ½ teaspoon sage (optional) 2 good size leaves, finely chopped
- 2 oz soft goats cheese crumbled (optional)
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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 (great if you cook some sage leaves in it), pesto or your choice of sauce and some parmesan on top.
Notes
- I'd recommend cooking these in a wide, shallow pan such as Cuisinart Chef's Classic Stainless 5-½-Quart Saute Pan or Le Creuset Enameled Cast-Iron Round Braiser.
- 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.
- 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.
Nutrition Information
Show Details
Calories
166kcal
(8%)
Carbohydrates
16g
(5%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Cholesterol
110mg
(37%)
Sodium
113mg
(5%)
Potassium
541mg
(15%)
Fiber
2g
(8%)
Vitamin A
995IU
(20%)
Vitamin C
17.2mg
(19%)
Calcium
103mg
(10%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 2(or
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 110mg | 37% |
| Sodium | 113mg | 5% |
| Potassium | 541mg | 12% |
| Fiber | 2g | 8% |
| Vitamin A | 995IU | 20% |
| Vitamin C | 17.2mg | 19% |
| Calcium | 103mg | 10% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
24 reviews
Excellent
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