Amanda Finds Health

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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!