#HandCraftedMonday Summer Squash Gnocchi

Welcome to #HandcraftedMonday at the Farm! In a world where pre-packaged, pre-made, and pre-chopped are so readily available, we believe in embracing the power of handcrafted -and we want you to believe too! Every Monday, head over to our blog to catch up on the latest recipes, tips, and tricks on how you can make #HandcraftedEverything!

Fall is less then a month away, and with it comes pumpkin-spice everything. While we love a good pumpkin, these last few weeks of summer are yielding some beautiful squashes you can play with that will warm up your palette and let you enjoy the last few week’s of summer’s bounty before pumpkin-mania begins. Check out our recipe for Summer Squash Gnocchi below, and enjoy this hearty and healthy meal!


Summer Squash Gnocchi


1 1/2 Cup Roasted Squash

2 Cups AP Flour

1 tsp Salt

1/4 tsp Nutmeg

1 Egg

Cut and clean squash.

Drizzle with olive oil and roast in oven at 350 for 30 min or until fork tender.

Scoop out flesh and mash with potato masher until no lumps remain. Place into mixing bowl. Chill in refrigerator for 30 min too cool.

Add egg and spice to squash pulp and thoroughly combine.

Add a little bit of flour at a time until it is all incorporated. The dough should be barely dry. Refrigerate for an additional 30 minutes.

Dust work table with flour and roll dough into 3/4” wide rolls. Using a pastry cutter, cut the logs into 1” pieces.

Blanch Gnocchi in simmering salted water until they float.


Arugula Pesto

1 Cup Arugula

1/4 Cup Basil

1/4 Cup Mint

2 Bulbs Fresh Garlic

1 Cup Olive Oil

1/4 Cup Hazelnuts

Place all ingredients into a food processor and mix on high speed until fully chopped and smooth in texture.


1 Tbsp Olive Oil

1/2 Cup Diced Squash

1/2 Cup Slice Fresh Plums

1/4 Cup Torn Kale leaves

1 Tbsp Diced Red Onion

1 Tbsp Creme Fraiche

Place olive oil into a fry pan set to med. high heat.

Add vegetables and sauté for 4 minutes or until caramelized.

Add blanched gnocchi and continue to sauté until golden brown.

Plate into a bowl and season with flaked salt and fresh ground pepper.

Garnish with a dollop of creme fraiche, a drizzle of herb pesto and enjoy!

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