Kabocha Squash Gnocchi is great!
Squash is in season so this is the perfect recipe for fall. Especially if you love Kabocha like I do! In Brazil we call Kabocha squash, Japanese Pumpkin. Which makes sense, since the word “Kabocha” literally means Pumpkin in Japanese. Squash is in season so this is the perfect recipe for fall.
Gnocchi on the other hand is a traditional Italian dish made with potatoes. So you may say this recipe is like us nowadays! A multicultural globalization dish. I don’t think this recipe would be possible 50 years ago.
Did I also mention that it is vegan and gluten-free? Yeap! Here we go.
- 1 cup of roasted kabocha squash without skin.
- 3 Tablespoons of rice flour
- 1 Tablespoon of tapioca flour
- Sea salt or Pink salt
- Mash the squash with the flours and salt to taste. The dough should be the consistency of playdough.
- Make bite size balls and put them in a pot with boiling water.
- When the balls float up they are done. Drain and serve.
Top it off with your favorite sauce. It can be regular tomato, our vegan pesto or whatever you like. On this picture I made a vegan white sauce using a yucca puree and nutritional yeast as the main ingredients along with parsley, green onions and salt of course. Fresh basil for garnish.