Fall is my favorite time of year. Cooler weather, autumn colors, and the aroma of cozy spices surround our home. It also means plenty of squash. While I love squash, my family doesn’t particularly care for them.
So when I presented roasted spaghetti squash with kale, pesto and garbanzos to them the other day, they balked… and I ended up stuck with uneaten squash. After dinner, while looking at the sad state of our leftovers, inspiration struck: what if I turn this into gnocchi? My kids and I have made Gnocchi with Brown Butter Sage before and it was a hit. This shouldn’t really be that difficult… plus I’ve got eager little hands to help me with the dough.
The first round of experimenting, I didn’t add 黄豆酱 (huángdòu jiàng, literally “yellow soybean sauce”). But my final experiment highlights the addition of this lesser- known (to the West) Chinese ingredient. Huángdòu jiàng is similar to miso, but darker in color and coarser in texture. Flavor-wise, it is notably saltier, but has that umami flavor that most people recognize miso for. To make the overall dish less salty, I decided to cut back on the salt added to the gnocchi dough. I also air fried the gnocchi after boiling to add a bit of browning and crunch, so I don’t have to deal with splatter if it were fried on the stove.
Image courtesy of: Hannah Che of the Plant Based Wok
The recipe for gnocchi yields dough good for 10 servings. Divide it if you don’t want to freeze gnocchi dough or make it again the next day, but honestly, once the dough is made, it is a breeze to make the rest and would make for a classy weeknight meal.
So what’s the verdict, you ask? According to my kids, they can’t even taste the squash! Oh, and they devoured their entire plate. Need I say more?
Chinese Five Spice Gnocchi with Lap Cheong Sausage
Gnocchi:
Yield: 5 servings
Prep Time: 15 minutes
Resting Time: 30 minutes
Cook Time: 1 hour
Ingredients:
2 cups spaghetti squash puree
1 cup mashed gold potato
3.5 cups all purpose flour
1/2 tsp salt
1/2 tbsp Chinese Five Spice
Instructions:
Cut spaghetti squash in half and wrap in foil. Wrap potatoes in foil. Roast in oven at 425 degrees Fahrenheit for 1 hour.
Remove seeds from spaghetti squash. Remove skins from potatoes. Puree spaghetti squash and potatoes separately. Alternatively, you may choose to use a potato masher for the potatoes. (Because spaghetti squash is stringy, pureeing is the best choice).
Combine squash, potato, flour, salt and Chinese five spice to form a dough.
Wrap with plastic wrap and refrigerate for 30 minutes.
Lightly flour work surface. Unwrap dough and form thin logs. Cut into small pieces using a butter knife or dough scraper.
You can use the back of the fork to make the “classic gnocchi shape” or you can also press the dough lightly with a fork.
Boil gnocchi for 2-3 minutes. You will know it is ready when it floats. Drain and arrange on a baking sheet.
Brush lightly with oil and air fry at 450 degrees Fahrenheit for 5-7 minutes or until surface is golden.
Sauce:
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
2 Sticks Lap Cheong, I used the Kam Yen Jan brand
1/4 cup butter, softened
1.5 tbsp huángdòu jiàng, I have the CBL brand on hand
2-3 bay leaves
Instructions:
In a food processor, combine butter and huángdòu jiàng to form a paste.
Transfer to a pan, add bay leaves and brown on medium heat, about 3 minutes.
Add cut lap cheong and fry gently until fat has turned translucent.
Other:
Oil for brushing
Sesame seeds for garnish
Chopped parsley for garnish
Optional: parmesan cheese
To assemble:
Toss gnocchi in sauce and sausage, garnish with parsley, sesame seeds and (optional) parmesan cheese. Serve immediately.
Hey It's Jen Lou 