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Homemade Kabocha Squash Gnocchi with the Monsieur Cuisine

Name: Homemade Kabocha Squash Gnocchi with the Monsieur Cuisine
Cook time: 60 min
Total time: 60 min
Cuisine: Italian
Ingredients: 400 g potatoes; 1 kabocha squash; 60 g semolina; 60 g flour; ground nutmeg; 1 orange; olive oil; 1 spring onion; 40 g pumpkin seeds; 1 egg yolk; fine salt; 2000 ml water

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does 40 of 43 min for you

⁦1h⁩Cook

Per serving · estimated

455 kcal10 g Protein45 g Carbs23 g Fat

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≈ 4 servings (estimate)

Quantities

Ingredients

Instructions

Monsieur Cuisine · 4Steam the potatoes · Add the squash · Mix the dough · Steam the gnocchi

By hand · 4Prepare the vegetables · Mash · Shape the gnocchi · Serve

Oven or hob · 3 minToast the seeds · Sauté the onion

Prepare the vegetables

Peel 400 g of potatoes and 1 kabocha squash, deseed the squash and cut everything into cubes. Set the potatoes and squash aside separately.

By hand

Steam the potatoes

Pour 1000 ml of water into the bowl. Place 400 g of diced potatoes in the deep steaming basket, set it on the bowl, close and steam for 10 min / 120°C / speed 1. The steam takes about 10 min to form: if needed, extend the time until the potatoes start to become tender.

SteamTime10:00Temp.120°Speed1Steamer basket

Add the squash

Add 1 diced kabocha squash to the steaming basket with the potatoes and continue steaming for 10 min / 120°C / speed 1, until the vegetables are tender.

SteamTime10:00Temp.120°Speed1Steamer basket

Mash

Remove the vegetables from the steaming basket and immediately put them through a potato ricer. Let cool slightly.

By hand

Empty the bowl

Empty the water from the bowl, then rinse it and dry it thoroughly.

By hand

Mix the dough

Put the potato/squash purée into the bowl with 60 g of semolina, 60 g of flour, 1 egg yolk, 1 tsp of fine salt, 1 pinch of ground nutmeg and the grated zest of 1 orange. Mix for 15 sec / speed 5.

MixTime00:15Speed5

Shape the gnocchi

Remove the dough from the bowl and form 2 rolls 50 cm long on a lightly floured work surface. If the dough is too soft, work in a little more flour. Cut each roll into 25 pieces and flatten them slightly with a floured fork.

By hand

Steam the gnocchi

Brush both steaming baskets with a little olive oil and spread the gnocchi in them, spacing them apart. Pour 1000 ml of water into the bowl, set the baskets on top, close and steam for 20 min / 120°C / speed 1 (15 min cooking plus 5 min recommended extra time), until the gnocchi are firm and cooked.

SteamTime20:00Temp.120°Speed1Steamer basket

Toast the seeds

Meanwhile, clean 1 spring onion and slice it into rounds. Lightly toast 40 g of pumpkin seeds in a dry frying pan over medium heat, then remove them from the pan.

Stove or oven

Sauté the onion

Heat a drizzle of olive oil in the pan and sauté the spring onion rounds for 3 min over medium heat. Season lightly with fine salt and return the pumpkin seeds to the pan.

Stove or oven

3 min

Serve

Arrange the gnocchi on plates and drizzle with a few drops of the spring onion and pumpkin seed oil.

By hand

Step 2, as written for the Monsieur Cuisine

SteamTime10:00Temp.120°Speed1Steamer basket

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