Acorn squash gnocchi – Caroline’s Cooking

Gnocchi are excellent consolation meals and these acorn squash gnocchi are a number of the finest: deliciously savory, mild, pillowy & flavorful. An incredible style of fall.

Acorn squash gnocchi – Caroline’s Cooking

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I discussed once I shared my acorn squash wild rice salad that I’m a comparatively new convert to the goodness of acorn squash. Having began cooking with it extra and, weirdly, seeming to get it extra within the vegetable supply not too long ago than I keep in mind final yr, I’ve been taking part in round with the best way to use it.

Our family is a giant fan of gnocchi so it wasn’t a lot of a leap till I acquired to the thought of acorn squash gnocchi. Smooth, pillowy, savory deliciousness, they had been such successful after we first made them. A lot so, that I’ll now purchase an acorn squash simply to make them (and perhaps additionally some acorn squash soup).

Acorn squash gnocchi – Caroline’s Cooking

Why selfmade gnocchi are finest

I do know for some folks the considered making gnocchi may appear a bit loopy, however for me I now cannot purchase pre-made ones as they only do not style proper to me anymore. One thing else added to the ‘cannot purchase it as a result of I really feel like I could make it higher’ class.

And it truthfully is true – contemporary gnocchi have a lightness you simply cannot get once they have been packaged up. I additionally suspect they add increased portions of flour or different issues to get them to carry collectively extra firmly. Whereas that is nice to have the ability to prepare dinner them, it does imply they’re heavier/stodgier.

I additionally suppose it is good to have the ability to mess around with the flavors. We actually take pleasure in potato spinach gnocchi however these acorn squash model have a stunning virtually nutty savory observe which has made them a agency favourite too.

Acorn squash gnocchi – Caroline’s Cooking

Easy methods to make acorn squash gnocchi

Gnocchi, and definitely these acorn squash gnocchi, actually aren’t that onerous to make. They’re additionally an excellent factor to get youngsters concerned in making between mashing, mixing and rolling. You simply want to permit a little bit of time.

  • Steam the squash then mash it.
  • As soon as it has cooled, however ideally nonetheless barely heat combine within the egg, flour and elective sage and goat’s cheese.
  • Take spoonfuls of the dough at a time and roll into logs, lower off bite-sized items and roll into little balls.

My son loves rolling a little bit of dough in his palms – true he has but to be helpful on this however I’m certain all of it helps him interact with the meals.

Acorn squash gnocchi – Caroline’s Cooking

Ideas for making & freezing acorn squash gnocchi

Between steaming, mixing and rolling out, it may seem to be there are numerous steps right here, however it’s not really that tough. I additionally discovered the following pointers from High quality Cooking which usually apply right here too. 

By way of managing your time, you’ll be able to type them, put them on a plate, cowl and put aside for a short time. If longer than say half-hour or so, it is in all probability finest to refrigerate. Should you chill them, simply watch they could keep on with the plate so you will have to watch out as you ease them off.

The precise cooking could be very fast, which is nice for me when I’ve a relentless ‘have some gnocchi’ refrain occurring within the background. Should you ever handle to have any leftover, you’ll be able to prepare dinner and retailer them in sauce or pesto and they’re going to re-heat pretty properly within the microwave.

Acorn squash gnocchi – Caroline’s Cooking

Alternatively, freeze raw gnocchi separated on a baking sheet then switch to a freezer bag as soon as frozen and prepare dinner from frozen if you want them.

These acorn squash gnocchi work properly on their very own as a important dish or facet eg to lamb chops. To me, they’re positively definitely worth the slight bit extra time it takes to make them. Deliciously savory, comforting and an exquisite style of fall, these acorn squash gnocchi are positively price making an attempt.

Acorn squash gnocchi – Caroline’s Cooking

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In search of extra acorn squash concepts? Strive these:

Acorn squash gnocchi – Caroline’s Cooking

Print Recipe

Acorn squash gnocchi

These acorn squash gnocchi make a deliciously comforting, savory-flavored meal.

Prep Time30 minutes

Prepare dinner Time15 minutes

Whole Time45 minutes

Course: Fundamental Course

Delicacies: Italian

Servings: 2 -4 (if as facet)

Energy: 166kcal

Writer: Caroline’s Cooking



  • 11 oz acorn squash approx 315g – ½ a medium squash peeled and deseeded weight, 16oz/450g earlier than peeling
  • 1 egg yolk
  • 1 ¼ cups all function flour 200g plain flour (or a bit extra as wanted)
  • ½ teaspoon sage (elective) 2 good dimension leaves, finely chopped
  • 2 oz mushy goats cheese 55g, ½ log, crumbled (elective)


  • Peel and deseed the squash, lower into chunks then steam the squash till tender to knifepoint, round 10mins or so.

  • Mash the squash, eradicating any robust little bit of the pores and skin you may need missed, and permit to chill.

  • Add the remaining substances and blend till mixed, mashing the cheese and squash as essential so that you don’t get lumps.

  • Flippantly flour a piece floor to roll out and relaxation gnocchi on till you’re able to prepare dinner.

  • With floured palms, roll out massive spoonfuls of the dough into logs and lower off sections about ½-3/4in/2cm thick. Roll every chunk right into a ball and place onto a floured floor or a plate if chilling to prepare dinner a bit later.

  • Carry a shallow, vast pan of water to the boil. Drop a number of gnocchi into the boiling water at a time, being cautious to not overcrowd the pan and protecting the water boiling.

  • Take away with a slotted spoon as soon as the gnocchi rise to the highest. If they do not rise after a pair minutes or some do however others do not, nudge them with a spoon as they could have caught to the underside.

  • Serve with browned butter, pesto or your alternative of sauce and a few parmesan on prime.

  • Be aware – you’ll be able to freeze raw gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag as soon as frozen. Prepare dinner from frozen as you’d usually, they will simply take an additional minute to drift up.


Energy: 166kcal | Carbohydrates: 16g | Protein: 7g | Fats: 8g | Saturated Fats: 5g | Ldl cholesterol: 110mg | Sodium: 113mg | Potassium: 541mg | Fiber: 2g | Vitamin A: 995IU | Vitamin C: 17.2mg | Calcium: 103mg | Iron: 1.9mg

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This submit has been up to date, primarily with new photographs. 

Acorn squash gnocchi – Caroline’s Cooking
Acorn squash gnocchi – Caroline’s Cooking

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