Kabocha Winter Squash Gnocchi “Pillows from Heaven” with Sage Cream & Guanciale

CookDC Sqush Gnocchi

Thur., Jan. 25th: Kabocha Winter Squash Gnocchi “Pillows from Heaven” with Sage Cream & Guanciale ($17 Per Person / Time to Cook: 20 min. / Cook By Day: Saturday)

Gnocchi, whose name comes from the Italian word Nocca, which means knuckles, or knohha, which means knot, are small potato dumplings that originated in the North of Italy. The Romans ate dumplings as a staple and expanded its use throughout its empire, which has lead to so many regional variations. However, the Roman’s version did not include potatoes, just flour. The reason why? Well, 1492….the potato was not introduced to Europe until the Spanish came back from the New World in the 16th century.

When prepared well, Gnocchi are light and rich, just like “pillows from heaven,” and are nearly addictive. As a matter of fact, in Southern Italy Gnocchi are called Strangolapreti, which literally translates to “Priest Chokers,” alluding to the rupations of priests having a fondness for gnocchi!

Kabocha squash is a winter japanese variety has a squat turban shape, rough skin and dark and light green stripes. The thick dry flesh is sweet and intensely-flavored with the slight hint of chestnuts. Its texture is relatively starchy due to a lower water content than most other squash.
The Gnocchi takes just a minute to cook to perfection.