かぼちゃをふんだんに使ったニョッキをご紹介します。豚挽肉、マッシュルーム、セージを合わせたクリーミーなソースで仕上げる食べ応え十分な一皿です。
𝑲𝒂𝒃𝒐𝒄𝒉𝒂 𝑺𝒒𝒖𝒂𝒔𝒉 𝑮𝒏𝒐𝒄𝒄𝒉𝒊 𝒘𝒊𝒕𝒉 𝑪𝒓𝒆𝒂𝒎𝒚 𝑷𝒐𝒓𝒌 𝒂𝒏𝒅 𝑺𝒂𝒈𝒆 𝑺𝒂𝒖𝒄𝒆
Enjoy a deliciously cozy Halloween meal with these kabocha squash gnocchi, paired with a rich, creamy sauce made from ground pork, button mushrooms, and fragrant sage.
[𝐓𝐚𝐛𝐥𝐞 𝐨𝐟 𝐂𝐨𝐧𝐭𝐞𝐧𝐭𝐬]
00:16　かぼちゃを準備する / Preparing the kabocha squash
02:50　ニョッキをつくる / Making the gnocchi dough
05:22　余ったニョッキの保存方法 / How to store surplus gnocchi
05:41　ソースをつくる / Making the sauce
08:45　ニョッキを茹でる / Boiling the gnocchi
08:58　ニョッキとソースを和える / Tossing the gnocchi with the sauce
09:46　盛りつけ / Serving
[𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬] *For 4 servings
𝑭𝒐𝒓 𝒕𝒉𝒆 𝒈𝒏𝒐𝒄𝒄𝒉𝒊 𝒅𝒐𝒖𝒈𝒉
400g net Kabocha squash, peeled and cut into chunks
1/2 Egg yolk
100g plus more for dusting All purpose flour
A good pinch Salt
To taste Nutmeg powder
𝑭𝒐𝒓 𝒕𝒉𝒆 𝒔𝒂𝒖𝒄𝒆
200g Ground pork
100g Button mushrooms, sliced
1/2 Onion, minced
15g Salted butter
2 tsp Olive oil
1/2 clove Garlic, minced
2-3 sprigs Sage
200ml Cooking cream
1/2 Egg yolk
20g Parmigiano Reggiano, grated
To taste Salt
To taste Freshly ground black pepper
[𝐏𝐫𝐞𝐩𝐚𝐫𝐚𝐭𝐢𝐨𝐧]
● Arrange the kabocha squash chunks in a microwave-safe dish in a single layer. Loosely cover with plastic wrap and microwave at 600W for 5 min. Drain any excess liquid, then mash the squash while hot. Let it cool to allow moisture to evaporate.
● Remove the sage leaves from their stems. Tear any large leaves into smaller pieces.
●　For the sauce, combine the egg yolk with the cooking cream.
[𝐌𝐞𝐭𝐡𝐨𝐝]
1. To make the gnocchi dough, sprinkle the flour over your work surface. Place the mashed kabocha squash on top and season with the salt and nutmeg. Using a dough scraper, fold the flour into the squash.
2. Add the egg yolk and mix until evenly absorbed. Divide the dough in half, stack the halves, and repeat until the dough is no longer powdery. If it’s too sticky, dust with more flour as needed.
3. Once the dough is smooth and combined, roll it into a 1.5 cm-thick rope and cut into 1.5 cm pieces. Dust the gnocchi with flour.
4. For the sauce, heat the butter, olive oil, and garlic in a pan over medium-low heat. When the garlic becomes fragrant, add the onion and sauté until wilted.
5. Add the ground pork with a pinch of salt, fry the pork until it starts to brown. Leave some pork lumps intact for a meatier texture.
6. Stir in the mushrooms and sage, increase the heat to high, and toss everything together quickly. Turn off the heat, then stir in the egg yolk and cream mixture with a pinch of salt. Return to low heat, cooking until the sauce starts to bubble, then turn off the heat.
7. Cook the gnocchi in salted boiling water (1% salinity). When they float to the surface, remove them and toss in the sauce over medium heat. If the sauce is too thick, add some of the gnocchi cooking water to thin it out.
8. Turn off the heat, then stir in most of the Parmigiano Reggiano, saving some for garnish. Adjust the seasoning with salt and pepper.
9. Serve, topped with the remaining Parmigiano Reggiano and a sprinkle of pepper.
【𝐈𝐧𝐬𝐭𝐚𝐠𝐫𝐚𝐦】
reinahayasaka
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