Healthier Kabocha Squash Gnocchi with Healthier Saffron Squash Sauce Recipe

One cup of ricotta cheese has around 428 calories and around 31.93 g fat

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One cup of potatoes is nearly fat free but has around 280 calories.

Potato Salad

Potato Salad

One cup of kabocha squash is only 40 calories a cup and is fat free.

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Gnocchi are little dumpling that are most often made from potato or cheese or a combination of both.

Ricotta Gnocchi

Ricotta Gnocchi (That I made, recipe on this site)

I decided I’d make Kabocha Squash Gnocchi similar to the way I make ricotta gnocchi but I will go even another step healthy and use 1/2 spelt flour to half all-purpose flour.

The recipe is forking simple.

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1 cup of cooked kabocha squash blended or mashed well. (from whole squash you cook…you need the rest of squash for sauce)

1/2 cup spelt flour (slightly scant)

1/2 cup all-purpose flour (slightly scant)

1 egg (beaten)

about 1 teaspoon kosher salt

pinch saffron

Put on a pot of water to boil with a tablespoon or so of kosher salt. Combine ingredients and insert in a pastry bag with an open end. Squeeze out mixture from bag into the boiling water and break the gnocchi off with your finger.

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When the gnocchi float to the top let them cook a few minutes and then remove them with a slotted spoon and place in a bowl and drizzle lightly with extra virgin olive oil to prevent sticking.

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When I went to forking photo my water was a little too hot and almost forking boiled over but I turned it down in time.

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I let my water reduce a little and I added some vegetable base to the water and a pinch of saffron. Next I added the rest of the pureed kabocha squash to the liquid to thicken it a little. I also added one shredded carrot.

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This soup-like sauce is good and does have a natural creamy texture.  I thought I’d make it more interesting with other flavors and textures. The additions were, apple, onion, garlic, almonds and roasted sweet tomatoes.

If you want a richer “Weekend” version add about 2 Tablespoons of butter and a splash of cream. You might want to reduce slightly further.

Set oven to 350 roast.

I roasted up everything on a slightly oiled pan being careful not to burn the almonds pushing the onions and apples over them.

1/4 cup lightly crushed almonds.

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One apple small chopped.

About 1/4 sweet onion small chopped,

One garlic clove minced.

Fresh ground sea salt, fresh ground black pepper and I

lightly sprayed them all on one pan with extra virgin olive oil.

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I took the pan out in 14 minutes.

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Added this mixture to my soup like sauce and poured some over the gnocchi.

I roasted a few tiny sweet tomatoes. The tomatoes are the perfect accent for this dish and make the flavors pop.

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Forking Good!

Forking Good!

 

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