What a delightful take on the traditional gnocchi dish. This recipe uses kabocha squash in place of potatoes and buckwheat flour (make sure to use raw buckwheat to avoid brown color!) in place of regular flour. The squash gives the gnocchi a wonderful hint of sweetness and melt-in-your-mouth, pillow-y texture. Absolutely delicious!
Recipe from: Anya Kassoff with Food and Wine
- 1/2 Kuri or kabocha squash, seeded
- 1 tablespoon ghee or coconut oil, or olive oil, plus 2 tablespoons for coating
- 1 tablespoon fresh sage leaves, minced, plus more for infusing ghee/oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon nutmeg
- Dash of cayenne pepper (optional)
- 3/4 to 1 cup buckwheat flour, preferably ground from untoasted buckwheat groats
- Brown rice flour for rolling and dusting
For full recipe click here.