Kabocha Squash Gnocchi with Hazelnut Sage Pesto
Recipe type: Camille Wynn
Serves: 4
 
The kabocha, hazelnut, and sage flavors pack the taste of autumn into fresh version of a classic, gnocchi with pesto. Butternut squash or sweet potato are great substitutes for the kabocha, as well as pistachios, almonds, or pine nuts for hazelnuts if needed!
Ingredients
  • 1 kabocha squash, approx. 1-1.5 lb
  • olive oil
  • salt and pepper
  • 1 russet potato, approx. 12 oz, peeled and cut in half
  • 1 egg, beaten
  • ½ tsp freshly ground nutmeg
  • ½ cup parmesan, grated
  • 2 cups AP flour
  • 1 cup basil leaves
  • ½ cup sage leaves
  • ¼ cup hazelnuts
  • ¼ cup grated parmesan
  • 1 small garlic clove
  • ½ lemon, juiced
  • ¼ cup olive oil
  • Optional garnishes - parmesan shavings, chopped hazelnuts, and fresh sage leaves
Instructions
  1. Preheat to 400 degrees F.
  2. Cut kabocha squash into quarters and toss with 1-2 Tbs olive oil and salt and pepper to taste.
  3. Spread evenly on a roasting pan or baking sheet with edges and roast for 20-30 min, or until tender when pricked with a fork or knife. Allow to cool on a wire rack or in a heat-proof bowl in refrigerator.
  4. Meanwhile, peel and boil the potato for 20 min, or until tender. Allow to cool in fridge.
  5. Grate potato and squash with a box grater or a potato ricer into a large bowl.
  6. Mix in egg, nutmeg, parmesan, and approximately 1 tsp of salt. Season with pepper.
  7. Gradually sprinkle flour into bowl and knead until the dough comes together and is smooth. Add more flour a tablespoon or two at a time if the dough is too sticky to work with.
  8. Prep a floured surface.
  9. Rest dough for 20-30 minutes if it springs back when you push on it or knead it.
  10. Put dough onto prepped area and knead a few more times, just until smooth.
  11. Divide dough into 4 portions.
  12. Flour lightly 2-3 roasting pans or baking sheets to put rolled gnocchi on.
  13. Working with one portion at a time, roll the dough out to about ¾ inch thick. Cut dough crosswise into ¾" long gnocchi pieces.
  14. Press each piece with a fork on the edge to create indentations and place onto floured baking sheet.
  15. Repeat with all remaining dough.
  16. Chill in fridge for at least 30 minutes to an hour, or up to a few hours.
  17. Salt a large pot of water and bring to a soft boil.
  18. While waiting for the water to boil, puree the basil, sage, hazelnuts, garlic, and lemon juice in a food processor or a vitamix.
  19. Slowly add in the olive oil while blending. Season with salt and pepper to taste.
  20. Add one batch of gnocchi at a time, careful not to overcrowd the pot. Cook until gnocchi float to surface. Remove the gnocchi floating at the top with a spider spoon or slotted spoon and dry on towels.
  21. Toss together a few large spoonfuls of pesto with cooked gnocchi. Add more pesto if needed to taste. Divide among 4 bowls (for a main course) and top with optional shaved parmesan, chopped hazelnuts, and a few sage leaves to serve.
Recipe by Chez Lem at http://chezlem.com/2016/12/17/kabocha-squash-gnocchi-with-hazelnut-sage-pesto/