#WorldOnAPlate: Buttercup squash and sweet potatoes gnocchi
So today it is World on a Plate and we are doing Dumplings! Yeah I know we did dumplings last month, but some of us didn’t make it and the theme was so good, we decided to do a repeat. And so this time I am making gnocchi. Not quite the original ones that are made with just regular old potatoes and that you can find here, but a rather popular version made with buttercup squash.
In the usual versions of this variation of gnocchi, regular potatoes are used, but I figured sweet potatoes could only enhance the squash flavor, so I went with those.
For dressing, a popular choice is just butter and cheese with maybe a bit of sage or rosemary. Or you can always go to our friend: pancetta (or bacon). But this time I decided to go for a more unusual broccoli rabe sauce, which is perfect for vegans and meat eater alike.
I should not boast, but I got pretty rave comments from my guests! So go on and try making some yourselves and let me know what you think!
Oh and don’t forget to check out other dumplings from around the world at the bottom of this post! I for one cannot wait to see what dumplings are there in Korea, India, Malaysia, Macedonia, Sweden, USA!
Kaboocha squash and sweet potatoes gnocchi
- 1 lb butternut squash
- 1 lb sweet potatoes
- 1 to 2 cups flour
- olive oil
- 1 bunch broccoli rabe
- olive oil
- chili flakes
- 2 oz. pancetta (optional)
- Clean the squash and peal the potatoes.
- Cut the squash into slices and the potatoes into cubes and place on an oven sheet. Drizzle with oil and season with salt and rosemary.
- Cook in a 400F oven until soft.
- Take out of the oven and let the vegetables cool down.
- When they are cool enough to handle, mash the vegetables using a potato ricer and place in a bowl.
- Add enough flour to get a doughy consistency. The dough should still be sticky and soft, but it should pull back when you try to pull it with the fork.
- Dust a work surface with lot of flour. Spoon some of the dough on the flour and form the dough into a long log that is about as thick as your thumb. With a knife, cut the gnocchi by cutting the log into 1.5 inch segments.
- Place the gnocchi on a abundantly floured surface and start on the sauce.
- Clean the broccoli rabe and put them in a pot with the water left on the leaves after washing. Steam until wilted and tender, about 5 minutes.
- Blend the broccoli with a pinch of chili flakes and enough olive oil to get a creamy consistency. Salt to taste.
- If using, in a separate pot render the pancetta with some rosemary until all the fat is melted and it starts browning. For the best results render the fat on very low heat.
- Cook the gnocchi in boiling water. Throw them in the water in batches and scoop them out when they start floating.
- Put in a bowl and dress them with the broccoli rabe sauce and the pancetta (if using). If necessary, thin the sauce with the cooking water of the gnocchi.