Step 1

Prepare the Squash:

Step 3

If you haven’t already, roast or steam the delicata squash until it's tender. Allow it to cool slightly, then scoop out the flesh. Mash it well with a fork until smooth and set aside.

Step 6

Combine Ingredients:

Step 8

In a large mixing bowl, add the thawed hash browns and the mashed delicata squash. Mix until well combined.

Step 9

Add the flour, salt, baking powder, onion powder, and garlic powder to the bowl. Stir until a dough starts to form. You may need to use your hands to gently knead it until everything is well incorporated. The dough should be soft but not too sticky—if it’s too sticky, add a little more flour, a tablespoon at a time. You can also pulse these ingredients in a food processor.

Step 12

Form the Gnocchi:

Step 14

Transfer the dough to a lightly floured surface. Divide the dough into 4 equal portions.

Step 15

Roll each portion into a long rope, about ¾ inch thick. Use a knife to cut each rope into 1-inch pieces. I got 8 pieces of gnocchi per rope. If you like, use a fork to gently press ridges into each piece, which will help sauce cling to the gnocchi.

Step 18

Cook the Gnocchi:

Step 20

Bring a large pot of salted water to a boil.

Step 21

Carefully add the gnocchi to the boiling water in small batches. When they float to the top, let them cook for an additional 1-2 minutes.

Step 22

Use a slotted spoon to remove them from the water and transfer to a plate.

Step 25

Optional—Pan Fry:

Step 27

For extra texture, heat a tablespoon of oil or butter in a skillet over medium heat. Add the boiled gnocchi and cook until they are golden and crisp on the outside, about 2-3 minutes per side.

Step 30

Serve:

Step 32

Serve your delicata squash gnocchi with your favorite sauce—brown butter and sage is a classic pairing, or try a light marinara sauce.