Recipes › Hubbard Squash (Pumpkin) › Hubbard Squash Gnocchi
Hubbard Squash Gnocchi
Pillowy homemade gnocchi made with roasted Hubbard squash instead of potato — denser, sweeter, and more complex in flavor. Served in a sage brown butter with Parmesan, these are some of the most satisfying pasta you can make at home. Worth every minute of the effort.
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Ingredients
- 2 lbs Hubbard squash, roasted until tender, flesh scooped and mashed dry
- 1½ cups all-purpose flour, plus more for dusting
- 1 large egg yolk
- ½ cup Parmesan cheese, grated, divided
- ¼ tsp nutmeg, freshly grated
- 1 tsp salt
- 5 tbsp unsalted butter, for sauce
- 12 fresh sage leaves
Contains: cereals gluten, eggs, milk.
Method
- Spread mashed squash in a dry skillet over low heat for 5 minutes to evaporate excess moisture — Hubbard squash is very wet. Cool completely.About 8 min
- On a floured surface, mix squash, flour, egg yolk, half the Parmesan, nutmeg, and salt to form a soft dough. Add flour if too sticky — dough should just hold its shape.About 8 min
- Divide dough into 8 pieces. Roll each into a ¾-inch thick log and cut into 1-inch pieces. Press each with a fork if desired.About 15 min
- Bring a large pot of well-salted water to a boil. Cook gnocchi in batches — they're done when they float plus 1 minute. Remove with a slotted spoon.About 10 min
- Melt butter in a large skillet over medium heat. Add sage leaves and cook until butter turns golden-brown and nutty and sage is crispy. Add drained gnocchi and toss to coat. Serve with remaining Parmesan.About 5 min
Tips
- Drying the squash is the most important step — wet squash requires more flour and makes tough gnocchi.
- Test one gnocchi before cooking the batch — if it falls apart, add more flour.
- Sage brown butter is the perfect sauce here; any more complexity would compete with the squash.
Ring the changes
- Serve with a Gorgonzola cream sauce instead of brown butter for a richer result.
- Add toasted walnuts to the brown butter for extra texture and flavor.
Keeping it
Formed uncooked gnocchi can be frozen on a baking sheet and bagged for 1 month. Cook from frozen adding 2 extra minutes.
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More from the same crop
Layers of thinly sliced hubbard squash and Yukon Gold potatoes baked in a garlicky cream with Gruyère and Parmesan makes a rich, golden gratin that is more interesting than a classic potato dauphinoise and more substantial than a pure squash dish. This is a hearty side for roast chicken or pork.
1 h 30 min · medium · Hubbard Squash (Pumpkin)Roasted hubbard squash pureed with warm spices, brown sugar, and cream makes a smooth, deeply flavored pie filling that many prefer over the traditional pumpkin version. The hubbard's denser, richer flesh gives the pie a more intense squash flavor and a beautifully thick custard texture.
1 h 45 min · medium · Hubbard Squash (Pumpkin)
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