Red Kuri Squash Gnocchi
Recipe type: Entree
Serves: Makes four servings.
If you are using Chef Greg’s parsnip puree as a sauce, you can plate the gnocchi as shown in the photo. Otherwise, you can serve these with any preferred sauce, a little additional olive oil, shaved Parmigiano-Reggiano cheese, bits of prosciutto or bacon, or a little heated brown butter and herbs.
  • 1 medium red kuri squash (any other winter squash can be used)
  • Salt and freshly ground pepper
  • 3 tablespoons olive oil
  • 1 large egg yolk
  • 2 tablespoons chopped mixed herbs, your choice (we used flat-leaf parsley)
  • 2 cups all-purpose flour (possibly more for the dough and for rolling)
  1. Preheat the oven to 350 degrees. Cut the squash in half and remove the seeds. Salt and pepper the squash halves and place face-side down on a baking sheet. (I usually line the baking sheet with parchment paper or an oven-safe, nonstick mat so the squash doesn’t stick to the baking sheet). Bake for 45 minutes to an hour, until the squash is cooked thoroughly. Remove from the oven and cool first.
  2. Remove the meat from the squash, either through a mesh screen as shown or by hand, placing it into a large bowl. Add in two tablespoons of the olive oil, the egg yolk, herbs and a little more salt and pepper. Add in the flour and use a pastry scraper or knife to “cut” the flour into the squash meat so the squash remains as light and fluffy as possible. You should form soft dough, and this part is a little subjective -- you might need more flour depending on how much liquid was in the squash or you might need less. Form dough that holds together but is soft enough to stick your finger into without being coated in squash meat when you pull it out.
  3. Let the dough rest for about 10 minutes. In the meantime, in a medium pot, bring about two quarts of salted water to a boil on the stove. Place a strainer that can fit inside the pot into the water. Reduce the heat to a simmer.
  4. Cut a piece of dough off from the resting ball and roll it with your hands into a cylinder in plenty of flour. The dough will be quite soft so you need to be gentle. Cut the dough into half-inch pieces. Using a gnocchi board, gently roll each piece of dough up and down the board. (If you don’t have a gnocchi board, try using the back of a fork).
  5. Drop some of the gnocchi into the simmering water. The dough will rise to the top of the water in a few minutes. Place one tablespoon of olive oil into a small saucepan over medium heat. Use the strainer to lift the gnocchi out, shake gently to remove extra water, and slide the gnocchi into the saucepan. Cook until the surfaces of the gnocchi are crispy, about 2-3 minutes. Remove the gnocchi from heat.
Recipe by Within The Wild at