squash gnocchi friends

Three cooks, mom and daughter, and four friends were the primary ingredients for a great dinner of butternut gnocchi, roasted delicata squash, roasted butternut yam soup with cranberries, and a romaine salad with pomegranate, red grapefruit, and roasted pumpkin seeds with a mustard vinaigrette dressing. Full credit to Lois and Sean for their gnocchi recipe! which I’ve approximated thinking back on this yummy meal. (I’ll make this myself in the near future to test my approximated measurements and add photos.)


  • 3 cups or so of  roasted butternut squash or
  • 1 large can pumpkin
  • 1/4 t nutmeg
  • 1 egg or
  • 1 T ground flax seed stirred into 1-2 T cold water to form consistency of egg (egg or flax seed are optional binders)
  • 1/3-1/2 c or so whole wheat flour
  • 1/8 t sea salt
  • 1 small red onion, chopped
  • 1-2 large cloves garlic
  • 1/3 c walnuts
  • 1/3 c pecans
  • 1/4 c Balsamic vinegar
  • 1/4 c currants
  • 2 T maple syrup
  • cayenne pepper to taste
  • 1/4 c feta


If you’re going to be roasting veggies, roast some butternut squash for this recipe. Or if you don’t have time for that, try this with simple canned pumpkin (not pumpkin pie mix). Mix as little flour as possible with fork-mashed roasted butternut squash or pumpkin (with or without egg or flax seed) to form a light crumble, continuing to add a little additional flour if dough is too tacky. Roll minimally in hands like playdoh to form 1/4 inch logs. Your goal is moist dough that is not very sticky. Using sharp knife cut logs into bite sized pieces about 3/4 inch long. Lightly pinch cut ends to ‘puff’ pillow and keep filling inside when cooking.

Saute chopped onion in large frying pan in 2-3 T olive oil for a couple minutes over medium heat, turn heat down a little and add garlic and nuts, continuing to stir so nuts begin to brown but don’t burn. Set aside off heat. Fill large bowl with cold water and set aside. Bring large pot of water to boil, drop batches of a dozen or so gnocchi at a time into boiling water. They will drop to bottom of pan; watch carefully with slotted spoon in hand, and be ready to scoop out gnocchi when they rise to the top of the pot. Watch them bobble on top for 15-30 seconds, then transfer those to the cold water briefly to arrest cooking if you’re not going to eat them immediately, then using slotted spoon transfer to platter. These could be prepared a day ahead and saved in air tight container in fridge, or frozen for later. Or using slotted spoon transfer from boiling water to onion and nut saute which was set aside off heat. Continue to boil then transfer gnocchi batches to nut saute until all have been boiled. Then return frying pan to medium heat, add balsamic vinegar, maple syrup, currants, and cayenne pepper to taste. Continue stirring until all gnocchi are lightly browned, adding feta near to the end of cooking.


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