Kabocha Squash Gnocchi with Pea Arugula Pesto
Yield: 4 servings / Level: Intermediate
Prep time: 45 minutes / Cook time: 30 minutes / Total time: 1 hour 15 minutes
Pillowy soft gnocchi packed with vitamin A, vitamin C and Magnesium from Kabocha squash, also know as the Japanese pumpkin squash. This delicate gnocchi is paired with lemony pesto made with peas, greens, and fresh herbs resulting in a delightfully bright and nutritious dish!
Gnocchi Ingredients:
1 kabocha squash. This will produce about 1 cup mashed squash. You can use butternut or acorn squash as a substitute.
Oil spray, I used avocado oil.
1 egg yolk,
1/2 cup full fat ricotta cheese.
Approximately 1 cup whole wheat flour plus a little extra for rolling out dough.
A pinch of pink Himalayan salt and fresh ground black pepper.
2 Tbsp unsalted butter.
1 Tbsp olive oil.
Pesto Ingredients:
1 cup thawed frozen peas.
A handful of baby arugula.
A handful of baby spinach.
1/4 cup chopped fresh parsley.
1/4 cup fresh basil leaves.
3 garlic cloves chopped.
3 Tbsp grated parmesan cheese.
1/4 cup toasted walnuts
Juice of half a lemon, save the other half incase you want to add more upon tasting.
1/4 cup extra virgin olive oil.
Pink Himalayan salt and fresh ground black pepper to taste.
Start by roasting your kabocha squash.
Preheat oven to 400°F.
Cut your squash in half and scoop out the guts and seeds using a spoon.
Spray the inside of the squash with oil and sprinkle with salt and pepper.
Place inside of squash facing down on a parchment lined sheet tray.
Bake for about 20 minutes or until a fork slides through the squash easily.
Let cool enough to handle,
Scoop out the flesh into a small bowl and mash with a fork.
Place mashed squash in fridge to fully cool.
Pesto Method:
Place all the pesto ingredients, except for the oil, into a food processor.
Turn food processor on high and while the machine is running, slowly drizzle in about half of the oil.
Stop the machine to scrape down the sides using a silicon spatula to ensure no large bits stay stuck to the sides.
Turn on high and drizzle in the rest of the oil.
You may need to scrape down the sides again and let run for a few more seconds to ensure everything is well incorporated.
Place pesto in a small bowl and set aside. This pesto recipe makes about twice as much as you need for the gnocchi. I take half and place in the freezer to use another day (it freezes beautifully).
Gnocchi Method:
Place a large pot of water on the stove to boil.
Place your mashed squash, egg yolk and ricotta in a medium bowl.
Gently mix together using a silicon spatula keeping everything light and airy.
Gently fold in flour a little at a time.
The dough will be very sticky.
Flour your work station generously.
scrape the dough out of the bowl and onto the floured work station and sprinkle more flour on top.
Gently work the dough by folding it over onto its self about 3 or 4 times. You want the dough to feel very soft and airy.
Using a bench scraper or knife, cut the dough taking about a quarter of the dough at a time. .
Gently roll the piece of dough into a log using your fingers and plenty of flour.
Cut the log into little 1/2 inch pieces.
Place pieces of dough onto a sheet pan.
Set up your gnocchi cooking station with the following:
Pot of boiling water.
Sheet tray of raw gnocchi.
A spider or slotted spoon to remove the gnocchi from the boiling water.
Sheet tray to place cooked gnocchi on once removed from the water (I lined mine with parchment paper but it’s not necessary). .
A sauté pan or cast iron pan at the ready.
A plate or bowl for your finished gnocchi.
Place about half of the gnocchi into the boiling water to avoid overcrowding.
Once the gnocchi floats to the top you know it’s ready to be removed from the water.
Use the spider or slotted spoon to remove the gnocchi and place on the clean sheet pan.
Cook the second batch of gnocchi.
While the gnocchi is boiling, heat the butter and olive oil in a sauté pan on medium high heat. Be careful not to let the butter burn.
Place half of the cooked gnocchi into the sauté pan to brown.
Make sure to toss the gnocchi a few times to ensure all sides gets nice and golden brown.
Once gnocchi is browned to your liking, place into a bowl or plate to hold while you brown the second batch.
Serve with pea arugula pesto.
Optional garnishes: parmesan cheese and chopped parsley.
Enjoy!
