Gluten Free Kabocha Squash Gnocchi

Just in time for the holidays, we bring you an easy and fun to make recipe featuring kabocha squash, egg and gluten free flour.  This simple “pasta” has a subtly sweet squash flavor perfectly balanced with the richness of sage and butter.  We are absolutely in love with kabocha squash (be sure to get our Japanese Pumpkin Miso this season!), but it can be hard to find and is a bit pricey, so feel free to substitute butternut squash if needed.  This is a great recipe for entertaining or a comforting meal at home.

kabocha gnocchiIngredients

4 servings, 180 cals/serving

1 medium kabocha squash (feel free to substitute butternut squash if needed), peeled and cubed.  Here are tips for opening your kabocha squash or butternut squash, or buy pre-packaged squash in the produce department at your local store.  This should yield approximately 3 lbs of squash.

1 large egg

¾ tsp salt

1 ½ cups all-purpose gluten-free flour, plus more for hands and work surface

3 Tbsp butter, ghee or coconut oil

¼ cup chopped fresh sage leaves

Sea salt and freshly ground black pepper to taste

Reggiano parmesan cheese, shaved (optional)




Boil or bake squash until tender.  Mash or puree in a food processor.

Set a large pot of water to boil. In a medium-sized bowl, combine butternut squash, egg and salt. Add flour in 3-4 separate additions, stirring to combine after each addition. Continue adding flour until dough is firm enough to handle, but still somewhat sticky.

With floured hands, pinch off about a quarter of the dough. Roll between palms and on floured work surface to make a 1-inch thick rope. Cut rope into bite-sized pieces. Repeat with remaining dough.  Optional:  use tines of a fork to press a pattern into each piece.

Drop gnocchi into boiling water and cook until they rise to the surface, about 5 minutes. Meanwhile, melt butter in a large, heavy saucepan. Add sage and cook, swirling frequently, until butter browns. Set aside.

Drain gnocchi on paper towels, then add to brown butter and toss. Sprinkle with sea salt and parmesan cheese if desired.





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