Mālaʻai Garden Club- Kabocha Gnocchi
Gnocchi are an Italian dish that was honored by the Romans. It is made with simple ingredients making it a quick and hardy dish. The baked kabocha squash adds nutrition and a wonderful flavor to the little dumplings.
Ingredients: Makes 4 servings
1 1/2 cups kabocha squash (baked until fork tender)
1/2 cup cooked potatoe
2 cups flour
1 large egg
1/4 tsp grated nutmeg
1/2 tsp salt
Pepper to Taste
6 Tblsp unsalted butter
6-8 fresh Sage leaves
1 cup grated parmesan cheese
Instructions:
Cut the kabocha in half, remove the seeds and bake, cut side down, on parchment paper in a sheet pan at 400 degrees until fork tender. This should take 40-50 minutes. At the same time warp the potato in foil and cook it alongsidde the kabocha untl fork tender. When it is done, set the tray aside on a rake to cool completely. Then scoop out the flesh from the skin.
In a large mixing bowl, mash the kabocha squash and potato, add the egg, nutmeg, salt and pepper. Slowly add the flour, a little at a time, until a soft dough forms. Do not overwork or knead the dough as it will turn out heavy and chewy.
Shape the gnocchi: On a floured surface divide the dough into 3-4 equal parts. Roll each section into a 1-inch thick rope. Add flour as needed to keep it form sticking to the surface. Roll into 1-inch thick ropes. Cut into 1-inch long pieces, press each piece lightly with a fork. Place in a floured pan to await cooking.
Bring a large pot of a salted water to a boil. Drop the gnocchi into the boiling water. They are done when they float to the top like little clouds. Remove with slotted spoon and put them in a strainer to remove the remaining water.
In small pan add your butter and sage leaves. Cook on low heat until the butter begins to brown. Cook a little longer so the sage flavor and butter can merge well.
