Delicata squash is one of my favorite vegetables, and you should still be able to find it in grocery stores in January.
Here are three things to know about delicata squash if you’ve never cooked with it:
Edible Skin: Unlike many other winter squashes, delicata squash has a thin, edible skin. This means you don’t need to peel it—just wash it well, slice it, and cook. The skin adds a nice texture and saves you time in the kitchen.
Sweet Flavor: Delicata squash has a naturally sweet, nutty flavor that’s reminiscent of sweet potatoes. It pairs well with a variety of spices, such as cinnamon, paprika, or rosemary, and can be roasted, sautéed, or even stuffed for a hearty dish.
Quick to Cook: Compared to other winter squashes, delicata squash cooks relatively quickly due to its smaller size and thin skin. Roasting at 400°F will have it ready in just 20-25 minutes, making it a perfect side dish for busy weeknights.
If you can't find delicata squash, a good substitute is acorn squash or butternut squash, as they have a similarly sweet and nutty flavor.
Do you need a food processor to make gnocchi?
No, you don’t need a food processor to make gnocchi! You can make delicious gnocchi with just a few simple tools:
Potato Masher or Fork: To prepare the potatoes, you can use a potato masher or even a fork to mash them. The goal is to get a smooth texture without large lumps. A potato ricer works great if you have one, but it’s not essential. Since we are using frozen hash browns, you don’t need to use a potato ricer.
Mixing by Hand: Once your potatoes are mashed, you mix in the flour and egg by hand on a clean surface. The key is to mix gently and avoid overworking the dough, which can make the gnocchi tough.
Rolling and Cutting: After forming the dough, simply roll it out into ropes and cut it into bite-sized pieces. You can shape them with a fork or leave them plain—either way works!
A food processor could help if you’re looking for extra smooth potatoes, but it’s not a requirement. Making gnocchi by hand is traditional and just as effective! However, I did use a food processor when making this recipe.
Delicata Squash Gnocchi
Scroll down for a printable version of this recipe
Yields: 4 servings
Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes (if squash is already roasted)
10 ounces shredded hash browns (thaw if frozen)
8 ounces delicata squash, cooked and seeds removed (one medium to large squash)
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon onion powder
1 teaspoon garlic powder
Favorite jarred marinara
Optional: cooked meatballs
Prepare the Squash:
1. If you haven’t already, roast or steam the delicata squash until it's tender. Allow it to cool slightly, then scoop out the flesh. Mash it well with a fork until smooth and set aside.
Combine Ingredients:
2. In a large mixing bowl, add the thawed hash browns and the mashed delicata squash. Mix until well combined.
3. Add the flour, salt, baking powder, onion powder, and garlic powder to the bowl. Stir until a dough starts to form. You may need to use your hands to gently knead it until everything is well incorporated. The dough should be soft but not too sticky—if it’s too sticky, add a little more flour, a tablespoon at a time. You can also pulse these ingredients in a food processor.
Form the Gnocchi:
4. Transfer the dough to a lightly floured surface. Divide the dough into 4 equal portions.
5. Roll each portion into a long rope, about 3/4-inch thick. Use a knife to cut each rope into 1-inch pieces. I got 8 pieces of gnocchi per rope. If you like, use a fork to gently press ridges into each piece, which will help sauce cling to the gnocchi.
Cook the Gnocchi:
6. Bring a large pot of salted water to a boil.
7. Carefully add the gnocchi to the boiling water in small batches. When they float to the top, let them cook for an additional 1-2 minutes.
8. Use a slotted spoon to remove them from the water and transfer to a plate.
Optional—Pan Fry:
9. For extra texture, heat a tablespoon of oil or butter in a skillet over medium heat. Add the boiled gnocchi and cook until they are golden and crisp on the outside, about 2-3 minutes per side.
Serve:
10. Serve your delicata squash gnocchi with your favorite sauce—brown butter and sage is a classic pairing, or try a light marinara sauce.
Want to try your hand at making gnocchi? Check out Hands-On Pasta and Gnocchi Workshop on Monday, January 6 at 6pm. But hurry, there are just two spots left! We're also offering this class on Tuesday, February 11 at 6pm.
Delicata Squash Gnocchi
Ingredients
- 10 ounces shredded hash browns (thaw if frozen)
- 8 ounces delicata squash, cooked and seeds removed (one medium to large squash)
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Favorite jarred marinara
- Optional: cooked meatballs
Instructions
- Roast or steam the delicata squash until it's tender. Allow it to cool slightly, then scoop out the flesh. Mash it well with a fork until smooth and set aside.
- In a large mixing bowl, add the thawed hash browns and the mashed delicata squash. Mix until well combined.
- 3. Add the flour, salt, baking powder, onion powder, and garlic powder to the bowl. Stir until a dough starts to form. You may need to use your hands to gently knead it until everything is well incorporated. The dough should be soft but not too sticky—if it’s too sticky, add a little more flour, a tablespoon at a time. You can also pulse these ingredients in a food processor.
- Transfer the dough to a lightly floured surface. Divide the dough into 4 equal portions.
- Roll each portion into a long rope, about 3/4-inch thick. Use a knife to cut each rope into 1-inch pieces. I got 8 pieces of gnocchi per rope. If you like, use a fork to gently press ridges into each piece, which will help sauce cling to the gnocchi.
- Bring a large pot of salted water to a boil.
- Carefully add the gnocchi to the boiling water in small batches. When they float to the top, let them cook for an additional 1-2 minutes.
- Use a slotted spoon to remove them from the water and transfer to a plate.
- For extra texture, heat a tablespoon of oil or butter in a skillet over medium heat. Add the boiled gnocchi and cook until they are golden and crisp on the outside, about 2-3 minutes per side.
- Serve your delicata squash gnocchi with your favorite sauce—brown butter and sage is a classic pairing, or try a light marinara sauce.
