The Pioneer Woman Tasty Kitchen
Profile Photo

Roasted Acorn Squash Gnocchi

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Most delicious gnocchi ever!

Ingredients

  • 1 whole Medium Russet Potato
  • ½ whole Acorn Squash
  • 3 whole Egg Yolks
  • 1 whole Egg
  • 2 cups Flour

Preparation

Preheat oven to 350 degrees F.

Roast your potato and your acorn squash until the flesh is tender, about 40 minutes (my potato took longer than the squash). I punctured the potato and the acorn squash was roasted flesh side up, you can add a little olive oil if you want to keep it from drying out as it roasts. Set these aside to cool 10–15 minutes once removed from the oven.

Next, use a potato ricer or a box grater and grate your squash and potato into a large mixing bowl (I used a box grater as I do not have a potato ricer, but the texture from a ricer is much smoother in the end product).

Separate your egg yolks and mix them together with your whole egg. Add this to your squash/potato mixture.

Add about 1 1/4 cups of flour and mix your dough well, adding more flour as needed (the final dough should be firm, not sticky).

Heat a large pot of water to boiling.

To form the gnocchi, I separated my dough into 4 or 5 smaller balls. Roll each one into a large “snake” and cut pieces about 1 inch in length. Roll each piece along the back of a fork to give your gnocci grooves for your sauce (there will also be a nice thumb dent in the back for more yummy sauce!).

Boil your gnocci in batches. It is done when it floats to the surface. I use a straining spoon to get mine out so the water never stops boiling between batches.

One Comment

You must be logged in to post a comment.

Profile photo of craftinomicon

craftinomicon on 2.27.2011

Note that the flavor is very subtle in this, and just about any sauce goes well with it. I recommend, however, a brown butter sauce and a little nutmeg. Delicious!

No Reviews

You must be logged in to post a review.

Related Recipes

Garlic Shrimp Scampi with Angel Hair Pasta
Profile Photo by Blondelish.com in Main Courses
This shrimp scampi with angel hair pasta is a delicious dinner...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Mango Tilapia
Profile Photo by Shavanna in Main Courses
This is an easy, tasty and healthy recipe for a pan-seared...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Sage Garlic Lamb with Feta Yogurt Sauce
Profile Photo by Molly Mulligan in Main Courses
Using few ingredients, this recipe for ground lamb is so tasty!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cabbage Rolls
Profile Photo by Beth Pierce in Main Courses
These delicious traditional stuffed Cabbage Rolls are made with ground sausage...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Dorito Casserole
Profile Photo by Krystle in Main Courses
Flavorful ground beef, and melty cheese in a crunchy doritos crust....
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy