Kabocha squash gnocchi

    46 min

    These potato-free gnocchi are made with kabocha squash and gluten free flour. Serve with a sage-saffron sauce and balsamic vinegar.

    1 person made this

    Serves: 4 

    • 675g kabocha squash, peeled and cubed
    • 120g cassava flour (or other gluten free flour)
    • 2 pinches salt
    • 1 pinch ground nutmeg
    • Balsamic-saffron sauce
    • 1 tablespoon olive oil
    • 4 leaves fresh sage
    • 4 teaspoons coconut milk
    • 1/8 teaspoon saffron
    • 2 tablespoons aged balsamic vinegar, or to taste

    Prep:20min  ›  Cook:26min  ›  Ready in:46min 

    1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to the boil. Add kabocha squash, cover and steam until soft, 10 to 15 minutes.
    2. Transfer steamed squash to a bowl; mash with a fork or potato masher. Mix in cassava flour, 1 pinch of salt and nutmeg until a dough forms.
    3. Dust a flat work surface with cassava flour. Divide dough into pieces and roll into 2cm thick logs. Cut into 2cm gnocchi. Arrange gnocchi on a tray lined with parchment.
    4. Heat olive oil in a small pan over medium heat. Cook sage leaves until crisp, 30 seconds to 1 minute. Press down with a fork to break leaves into small pieces. Stir in coconut milk and saffron. Simmer sauce until flavours combine, about 2 minutes. Remove from heat.
    5. Bring a large pot of water to the boil. Add 1 pinch of salt. Slide gnocchi gently into the water; cook until they float to the surface, 4 to 5 minutes. Scoop out with a small sieve and transfer to serving plates.
    6. Cover gnocchi with 1 tablespoon of sauce. Drizzle some balsamic vinegar on top.

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    Reviews in English (1)


    It was good and not hard to make. Have not made any changes to the recipe, but I need to make it a few more times. Especially the sauce. From a taste perspective it was really good.  -  03 Jan 2018  (Review from Allrecipes US | Canada)