Squash Gnocchi

Ingredient Metric / Imperial
Buttercup squash - peeled and cut in 1' pieces 1.5 kg
Canola Oil 30 mL
Kosher Salt to taste
Black Pepper to taste
Egg 1
Thyme - chopped 7 mL
Sage - chopped 15 mL
Parsley - chopped 23 mL
Flour - All Purpose 750 mL
Baking Powder 8 mL
Salt 3 mL
Yield: 8 as main course or 12 as side dish

Here's How!

  • Peel and cut the squash into pieces, toss in oil, salt and pepper and roast in a moderately hot (375˚F) oven until tender (approximately 15 minutes in a convection oven). Let cool slightly, add the egg and process in a food processor until smooth, and then transfer to a bowl.
  • Combine all herbs, flour, baking powder and salt. Using a wooden spoon to start, add the flour mixture to the squash/egg mixture until combined. Then using your hands, turn out onto a well floured surface and knead lightly for 2 minutes or until smooth.
  • Roll a tablespoon of dough into gnocchi shaped ovals, press lightly against back of fork tines. Place on a baking sheet lined with parchment paper, cover and refrigerate for 30 minutes.
  • Cook uncovered in salted boiling water until the gnocchi float to the surface. Remove, cool and reserve lightly tossed in olive oil.
  • To finish, heat a sauté pan with equal amounts of olive oil and butter over medium heat. Sauté the gnocchi until warmed through. Place in a pasta bowl, drizzle with “broken brown butter” and top with grated parmesan and fresh ground black pepper.

The dough is “very sticky” so add flour liberally as you are working with and shaping the gnocchi. Suitable for freezing – just place them on a tray lined with parchment, freeze and then store in a bag or container once completely frozen.