Squash and Purple Yam Gnocchi
I’m trying something totally different, gnocchi. It actually turned out pretty good!. I used the Okinawan purple yam it’s similar to sweet potato, it has light skin with pretty purple pigmentation inside. I also used butternut squash, both have the same sweet flavor and really compliment each other when it comes to taste and texture.
Let’s start cooking!
These are Okinawan Purple Sweet Potato 
These potatoes are great antioxidants and high in fiber. 
Peeled, cubed, and steamed 
After it cooled, then mashed.
Pring recipe
Squash and Purple Yam Gnocchi
Sweet and Savory. Great side dish. These gnocchis have crispy and nice chewy texture.
Equipment
- Steamer with steaming basket
- Skillet
- Cooking spatula
Ingredients
- 3 medium sized purple yams, peeled, and cubed
- 1 small butternut squash, peeled, deseed, and cubed
- 3 1/2 all-purpose flour, divided, more for dusting
- salt and pepper to taste
For the stir-frying
- 1/4 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 cup baby spinach
- 2 tablespoons olive oil
- 1 tablespoon freshly squeezed lemon juice
- salt and pepper to taste
- 2 cups fried squash and purple yam gnocchi
Instructions
- Place the purple yam in a steaming basket, then place it over the pot to steam for 10 minutes or until fork-tender. Repeat the same process with the butternut squash. Set them aside to cool.
- After cooling, place them in separate bowls, then mash with a fork or potato masher. Work them separately.
- Add 1 cup of flour in the bowl with mashed purple yam. Season with salt and pepper. Work it by using your hand until the dough comes together. Lightly dust the surface with flour. Knead the dough and roll to form a log. Repeat with the rest of the dough. Set them aside.
- Add the rest of the flour into the bowl with squash, season with salt and pepper. Work the dough the same way as the purple yam. Squash is softer, carefully roll them to avoid from breaking.
- Cut the logs into bite-sized pieces. Use a fork and press it onto the gnocchi. You'll only need 2 cups of gnocchi. Save the rest, place the rest in the fridge for later use.
For stir-frying
- Heat a skillet with oil. Add only 2 cups of the gnocchi and cook for a minute each side or until golden brown. Remove from the pan and set aside.
- In the same skillet, add onion and garlic, stir, saute until the onion is tender. Add the fried gnocchi.
- Add sun-dried tomatoes, Parmesan cheese, and lemon juice, stir to combine. Add the spinach and cook until wilted. Serve warm.
Notes
- Refrigerate the leftover gnocchi. You can use use them to make a soup or cook them and add any pasta sauce you like.
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