For light gnocchi that melt in your mouth with an autumn flavor this mixture of squash and potatoes.
Lately, this recipe has become a staple in our house: I prepare it at least once a week, my one-year-old son’s favorite dish! Their light texture makes them irresistible, literally melting into velvet in your mouth. For him, I cut them into two or three pieces, otherwise his plate disappears in less than a minute! Unlike industrial gnocchi, these do not stick to the palate, offering a gourmet experience in every bite.
Serve them with your favorite sauce for maximum pleasure: a tomato and basil sauce for a touch of freshness, or a creamy mushroom sauce for more sweetness. Whether as a main course or a side dish, these gnocchi always make our family happy and add a hint of fall to this meal.
Some tips for quick and peaceful preparation:
- Prepare the vegetables in advance: To save time, consider steaming the squash and potatoes in advance. Take advantage of a moment when you are in the kitchen (like in the morning while preparing breakfast) to peel two potatoes and 250g of squash. Place them in a pressure cooker and let them steam. Once cooked, mash them, let cool down then place them in the refrigerator in an airtight container. This cooled puree will be ready for the gnocchi recipe and will simplify assembly when the time comes.
- Prepare the dough quickly: When mixing the vegetable puree with the flour to make the gnocchi dough, do it quickly. Indeed, the more the dough is kneaded, the more likely it will become sticky once cooked. Kneading just enough to obtain a homogeneous dough will guarantee a light texture in the mouth.
- Generously flour the work surface: Gnocchi dough can quickly become sticky. So flour the work surface well before shaping the gnocchi and add flour as needed while you roll the dough. This step is essential so that your gnocchi do not stick and maintain a good shape.
- Cook immediately or refrigerate until ready to eat: Ideally, cook the gnocchi as soon as they are shaped for the best texture. However, if you want to prepare them in advance, you can keep them in the refrigerator for up to 12 hours. Place them in a box, taking care to flour them well and leaving space between them to prevent from sticking too much.
Share your experience!
What sauce do you like to accompany your gnocchi with? Did your children like it? Let us know if this recipe won over the whole family and share your ideas. We want to know everything!
