Joumou Gnocchi
Joumou Gnocchi
Ingredients
- 567 grams joumou squash, roasted
- 1 large egg
- 200 grams all-purpose flour, about 1 1/2 cups, plus more as needed
- 60 grams all-purpose flour, about 1/3 cup, for kneading and rolling
- 1 teaspoon salt
Instructions
- 1
Preheat your oven to the recommended temperature for roasting squash (typically around 400°F or 200°C). Place the joumou squash on a baking sheet and bake until it is fork-tender.
⏱️ 40 min•🌡️ 200
- 2
Once the squash is cooked and cool enough to handle, carefully cut it in half. Scoop out and discard the seeds, then remove the skin.
⏱️ 5 min
- 3
Place the cooked joumou squash into a food processor and blend until it forms a smooth puree.
⏱️ 3 min
- 4
Transfer the pureed squash to a large bowl. Add the large egg and mix thoroughly until the egg is fully combined with the squash.
⏱️ 2 min
- 5
In a separate small bowl, combine the 200 grams of all-purpose flour and the salt. Gradually add this flour and salt mixture to the squash mixture in about four parts. After each addition, knead the dough gently to incorporate the flour.
⏱️ 5 min
- 6
Move the dough to a clean counter or work surface. Knead the dough for about 1 to 2 minutes, or until it becomes smooth. The dough will be sticky; add additional all-purpose flour (from the 60 grams reserved for kneading) as needed to prevent excessive stickiness, but remember that a softer dough generally results in fluffier gnocchi.
⏱️ 2 min
- 7
Form the kneaded dough into one large ball. Wrap it tightly in plastic cling wrap and let it rest at room temperature for 20 minutes.
- 8
After the 20-minute resting period, unwrap the dough. Divide it into 4 even pieces. Lightly flour your work surface (using the remaining 60 grams of flour as needed). Take one piece of dough and roll it into a long, smooth tube, about 3/4 to 1 inch in diameter.
⏱️ 5 min
- 9
Using a bench scraper or a sharp knife, cut the dough tube into 1-inch pieces. If you prefer larger gnocchi, you can keep them as is. For smaller, more bite-sized pieces, cut the 1-inch pieces in half again. Keep in mind that the gnocchi will expand slightly when cooked.
⏱️ 5 min
- 10
Once all the gnocchi are cut, sprinkle them with a final dash of flour to prevent sticking. At this point, the gnocchi can either be transferred to a plastic bag and frozen for future use, or they can be cooked immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Joumou Gnocchi
- 567 grams joumou squash, roasted
- 1 large egg
- 200 grams all-purpose flour, about 1 1/2 cups, plus more as needed
- 60 grams all-purpose flour, about 1/3 cup, for kneading and rolling
- 1 teaspoon salt
Instructions
- 1
Preheat your oven to the recommended temperature for roasting squash (typically around 400°F or 200°C). Place the joumou squash on a baking sheet and bake until it is fork-tender.
⏱️ 40 min•🌡️ 200 - 2
Once the squash is cooked and cool enough to handle, carefully cut it in half. Scoop out and discard the seeds, then remove the skin.
⏱️ 5 min - 3
Place the cooked joumou squash into a food processor and blend until it forms a smooth puree.
⏱️ 3 min - 4
Transfer the pureed squash to a large bowl. Add the large egg and mix thoroughly until the egg is fully combined with the squash.
⏱️ 2 min - 5
In a separate small bowl, combine the 200 grams of all-purpose flour and the salt. Gradually add this flour and salt mixture to the squash mixture in about four parts. After each addition, knead the dough gently to incorporate the flour.
⏱️ 5 min - 6
Move the dough to a clean counter or work surface. Knead the dough for about 1 to 2 minutes, or until it becomes smooth. The dough will be sticky; add additional all-purpose flour (from the 60 grams reserved for kneading) as needed to prevent excessive stickiness, but remember that a softer dough generally results in fluffier gnocchi.
⏱️ 2 min - 7
Form the kneaded dough into one large ball. Wrap it tightly in plastic cling wrap and let it rest at room temperature for 20 minutes.
- 8
After the 20-minute resting period, unwrap the dough. Divide it into 4 even pieces. Lightly flour your work surface (using the remaining 60 grams of flour as needed). Take one piece of dough and roll it into a long, smooth tube, about 3/4 to 1 inch in diameter.
⏱️ 5 min - 9
Using a bench scraper or a sharp knife, cut the dough tube into 1-inch pieces. If you prefer larger gnocchi, you can keep them as is. For smaller, more bite-sized pieces, cut the 1-inch pieces in half again. Keep in mind that the gnocchi will expand slightly when cooked.
⏱️ 5 min - 10
Once all the gnocchi are cut, sprinkle them with a final dash of flour to prevent sticking. At this point, the gnocchi can either be transferred to a plastic bag and frozen for future use, or they can be cooked immediately.
⏱️ 3 min