I hope you read this post title to the tune of Barry Manilow’s Copacabana, because for some reason, whenever I think of the word kabocha (kuh-BOW-tchah), I automatically get that tune stuck in my head …
I’ve had a large kabocha squash sitting in my fridge, taunting me, for quite a while. It arrived in a Pure Sprouts local bin, and for some reason, I had trepidation about attempting to prepare this enormous, creamy Japanese pumpkin. Fortunately, it seems to last forever, so it was still in perfect shape when I finally got the guts to do something with it. I wanted to do something different than roasted squash or squash soup, so I settled on kabocha gnocchi. Seemed simple enough. The experience was somewhat traumatic—Apparently my squash was significantly larger than the average and I ended up with waaay too much roasted squash to use. I should have realized this and frozen some of it plain, but I didn’t notice until I had added flour and eggs to make a HUGE sticky mess. Beyond the point of no return, I kept adding flour and eggs until the dough was the right consistency and ended up with an enormous batch of gnocchi, three bags of which we froze for future meals. The gnocchi itself was actually quite tasty, and from what I understand, kabocha is full of nutrients. With the leftovers from our first cooked batch, I made a gnocchi gratin with bleu cheese (recipe coming soon!).
This makes a ton of gnocchi! If your kabocha is smaller, reduce flour and eggs proportionately.
- 1 kabocha squash, 10-12″ in diameter (Pure Sprouts)
- 4 eggs (Valley View Farm)
- 3 cups flour (Depending on the size of your squash, you may need to add more flour for the dough to be not-sticky.)
- salt & pepper to taste
- olive oil, for drizzling (we used Tuscan Herb from Seasons Tap Room)
- Parmesan or Romano cheese for sprinkling (we used Romano from Klein Farms)
- Cut kabocha in half and scoop out seeds. (Set seeds aside for roasting- They’re delicious!)
- Cut kabocha halves into wedges and place in covered casserole dish. Microwave on high for 15 minutes, or until squash and skin are tender.
- Mash kabocha with a fork (including skin- it is very soft once cooked and full of vitamins!).
- Add eggs, salt & pepper and mix well.
- Gradually add flour and work into a thick, but soft, dough. Once the dough is too thick to stir, knead in the remaining flour on a dusted surface. You may need to add more than 2 cups to keep the dough from being sticky.
- Divide dough into 8 equal portions.
- On a lightly floured surface, roll each portion into a 1.5″ wide snake, then cut into pieces about 1 inch long.
- Roll each piece against the back tines of a fork to give it that signature gnocchi look.
- You can freeze gnocchi at this point, or continue on to cook them for immediate use.
- To cook gnocchi, bring a large pot of water to boil.
- Add gnocchi in small batches to water and cook for 1-2 minutes past when they float.
- Strain gnocchi.
- Drizzle with olive oil and top with grated cheese to serve.