I have to admit, the first time I made Squash Gnocchi it was a bit of a failure. I didn’t stick to any recipe and simply went by my ‘feeling’. I ended up with Gnocchi which resembled mis-shaped dumplings that had lost their way. All the effort I had made in getting the fine groves into each of the pieces with my newly purchased gnocchi board were wasted because I failed to pay closer attention to the ratio of flour to pumpkin/ potato.
With this recipe the dough cannot be very sticky, that was actually the hardest part of this dish, because I felt like I was forever adding flour to the mixture: I was afraid I would lose the bright orange colour of the pumpkin by diluting it further with flour.
However when it came to rolling it out, I found that this time round the gnocchi pieces held their shape. I think it’s also because I laid them to rest for an hour before shaping and boiling. As it boiled, I found the bright zesty colour sprung back to life! It was a success. You should be left with a light fluffy dumpling. Should you want to re-heat them, just add a bit of water to the mixture and allow them to steam again. You can stir some freshly chopped Kale into the mix, as well.
Coquina Squash Gnocchi with Sage Butter
Ingredients:
2 kg butternut or coquina squash
1 tablespoon olive oil
1 medium potato, peeled, quartered
3/4 cup finely grated Parmesan cheese
1 large egg, beaten
1 1/2 teaspoons grated nutmeg
1 teaspoon salt
4 cups (or more) all purpose flour
1/2 cup butter
2 garlic - crushed
2 tablespoons chopped fresh sage
1 spring onion, finely chopped
Handful of chopped Kale (optional)
Additional grated Parmesan cheese
Method
Preheat oven to 400°F (or gas mark 9). Cut the squash into pieces and drizzle with oil. Roast until squash is very tender when pierced with a fork and browned in spots, this should take about 1 1/2 hours. Allow it to cool then scoop out the flesh then put the squash into a food processor and puree until smooth. Then transfer the squash to a saucepan and stir constantly over a medium heat until it begins to thicken for about 5 minutes. Allow it to Cool. 
Meanwhile, boil the potato in another saucepan of boiling salted water, mash and cool cool completely.
Mix the squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add the flour, and add more if necessary, you should have a soft smooth dough that holds together . If dough is very sticky, add more flour by tablespoonfuls.
Then divide the dough into 10 pieces. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4-inch pieces. Working with 1 piece at a time, flour the piece of dough and roll it down the back of fork (length ways) making ridges on 1 side. Or use a gnocchi board. The dough should appear to curl over as you do so. 
Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover with cling film and chill at least 1 hour.
Cook gnocchi in large pot of boiling salted water until the gnocchi floats to the surface.
Cook butter in heavy large pan over medium heat just until golden, stirring often, 3 to 4 minutes. Add sage, garlic and half vegetable stock cube; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper.
Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
This looks delicious! Gnocchi can be a tricky one… I’ve never properly pulled it off so it may be time to give it another go 😉
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I completely agree with you, this was only my second attempt, I added more flour to the mixture as it didn’t seem to hold together at first…it’s well worth trying again!
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I’ve been wanting to make this recently and I love the recipe so thank you for sharing!
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You’re welcome…I love your blog! I’m going to try the Paratha’s shortly!
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