Nine times out of ten we are in search of recipes we can prep ahead that are easy and can be thrown together with minimal effort, cleanup and hassle! Once in awhile, we get a little more ambitious and decide to make something elaborate for a special meal at home. This kabocha squash gnocchi is an amazing fall treat meal- perfect for a cleaned up date night in! Pair it with wilted spinach and toasted pecans for the ultimate comfort food!
Why do we love kaboacha squash over starchier varieties like acorn and butternut? Kabocha has 12 g of carbohydrates vs the 30g of carbohydrates in acorn squash, and is less than half the calories, while still being full of vitamins A and C and magnesium!
Preheat the oven to 425°F, Line a baking sheet with parchment paper.
Slice the squash in half lengthwise, using a grapefruit spoon, scoop out the seeds. Pierce skin with a fork, drizzle with olive oil, sprinkle with salt and pepper, and roast for 25 to 30 minutes. Flesh should easily scoop out.
Bring a large pot of water to low boil (filled halfway with lightly salted water).
Scoop out squash flesh and add to blender and blend on low until smooth. Add flours and blend until smooth. Dough will be sticky.
Roll mixture into a large log about 3/4-inch wide and wrap tightly in plastic wrap. If dough is very sticky you can freeze for 30-45 min to make it easier to work with.
Cut into 1 inch bites, and roll slightly into oblong dumplings. Add 1 tbsp of cassava flour to hands and work surface if sticking is an issue. Lightly press fork tongs into each gnocchi.
Heat a large pot of lightly salted water over medium high heat until at a low boil. Working in batches, add gnocchi to boiling water and cook until they float. Transfer to a paper towel using a slotted spoon.
In a large nonstick skillet, melt vegan ghee over medium heat, Add garlic and heat until brown but not burnt.
Add gnocchi, in batches cooking until golden brown. Transfer gnocchi to a serving dish.
Add nuts of choice and cook until lightly toasted, remove to serving dish. Add spinach and cook until just wilted.
Plate each dish with wilted spinach, a 1/2 cup of gnocchi, toasted nuts and a drizzle of the pan drippings, adding a little fresh sage or thyme if desired!
