Paleo Kabocha Squash Gnocchi Recipe

Cooking Directions

• STEP 1.Start by roasting the kabocha squash until it is tender. Scoop out the flesh and mash it with a fork.
• STEP 2.In a large bowl, combine the mashed squash, almond flour, arrowroot powder, salt, and nutmeg. Mix until well combined.
• STEP 3.Divide the dough into small portions and roll each portion into a long rope. Cut the rope into small pieces and press each piece with a fork to create ridges.
• STEP 4.Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes.
• STEP 5.Remove the cooked gnocchi with a slotted spoon and transfer them to a plate. Serve with your favorite sauce or pesto.

Cooking Tips

• Make sure to roast the kabocha squash until it is tender to ensure a smooth texture for the gnocchi.
• If the dough is too sticky, add more almond flour or arrowroot powder to achieve the right consistency.
• To freeze the gnocchi, place them in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer bag for long-term storage.

Storage and Serving

• Leftover gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply sauté the gnocchi in a pan with a little olive oil until heated through.
• Serve the gnocchi with your favorite sauce or pesto, and garnish with fresh herbs and grated Parmesan cheese, if desired.