Can I use canned squash instead of fresh kabocha?

You can, but we don’t recommend it. Canned squash often has excess moisture, which makes gnocchi dough wetter and harder to work with. Roasted fresh kabocha yields better flavor and texture.

What flour works best for homemade gnocchi?

All-purpose flour is ideal. For gluten-free, use a neutral-tasting baking blend with xanthan gum. Avoid cake flour or whole wheat—they can be too light or heavy, respectively.

Is it okay to make the gnocchi dough ahead of time?

Yes, you can prep the dough a day in advance. Wrap it tightly in plastic and refrigerate. Let it come to room temp before rolling and shaping.

What sauce alternatives work for kabocha gnocchi?

Beyond brown butter, try a blue cheese cream sauce , a simple tomato garlic sauce , or even a miso butter glaze for an Asian fusion twist.

How do I keep gnocchi from getting gummy?

Use less flour, avoid overmixing the dough, and don’t overcook . Once the gnocchi float, they’re done. Drain immediately and toss in sauce.

Kabocha Squash Gnocchi Recipe – the fall comfort food

Name: Kabocha Squash Gnocchi Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Italian-Inspired
Ingredients: 1 medium kabocha squash (about 2–3 lbs); 1–1½ cups all-purpose flour, plus extra for dusting; 1 large egg; ¼ teaspoon freshly grated nutmeg; Salt and black pepper, to taste; 6 tablespoons unsalted butter; 8–10 fresh sage leaves; Grated parmesan cheese, for garnish; Toasted pine nuts or walnuts (optional)

Kabocha Squash Gnocchi Recipe

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This cozy Kabocha Squash Gnocchi recipe brings the warmth of fall to your table with soft, sweet gnocchi tossed in nutty brown butter and sage sauce. Perfect for a comforting vegetarian dinner or holiday side dish.

Author: Emily
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 4 servings
Category: Main Dish
Method: Boiled and Sautéed
Cuisine: Italian-Inspired
Diet: Vegetarian

Ingredients

1 medium kabocha squash (about 2–3 lbs)
1–1½ cups all-purpose flour, plus extra for dusting
1 large egg
¼ teaspoon freshly grated nutmeg
Salt and black pepper, to taste
6 tablespoons unsalted butter
8–10 fresh sage leaves
Grated parmesan cheese, for garnish
Toasted pine nuts or walnuts (optional)

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Instructions

Preheat oven to 400°F (200°C). Halve the kabocha squash, remove seeds, and place cut-side down on a baking sheet. Roast for 45–50 minutes or until fork-tender. Let cool and scoop out the flesh.
Mash the squash in a bowl. Add egg, nutmeg, salt, and pepper. Gradually add flour until a soft, slightly tacky dough forms.
Divide dough into 4 pieces. Roll each into a rope, cut into 1-inch pieces, and shape with a fork to create ridges.
Bring a pot of salted water to boil. Drop in gnocchi and cook until they float (about 2–3 minutes). Remove and set aside.
In a skillet, melt butter over medium heat. Add sage and cook until butter is browned and sage is crisp.
Add cooked gnocchi to the skillet and gently toss in the brown butter sauce.
Serve with grated parmesan and toasted nuts if desired.

Notes

Don’t overwork the dough to keep the gnocchi light and fluffy.
Use a gnocchi board or fork to create ridges for better sauce coverage.
Freeze uncooked gnocchi on a tray before storing in bags for up to 1 month.
For a gluten-free version, use a neutral-flavored gluten-free flour blend.

Find it online: https://recipeshots.com/kabocha-squash-gnocchi-recipe/