Jul 14 2026
Restaurants›Cindy Lou's Fish House›Root Vegetable Gnocchi Recipe

Root Vegetable Gnocchi Recipe

Inspired by Cindy Lou's Fish House
Time1h
Serves4

Maple Squash Puree, Local Root Vegetables, Pumpkin Seed Pistou

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Ingredients

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For the Gnocchi

For the Maple Squash Puree

For the Pumpkin Seed Pistou

Method

For the Gnocchi

  1. 1

    Prepare the Root Vegetables

    Peel and chop the russet potatoes, carrots, and parsnips into small chunks.

  2. 2

    Boil the Potatoes

    In a large pot, bring water to a boil. Add the chopped potatoes and cook until tender, about 20 minutes.

  3. 3

    Cook Carrots and Parsnips

    In a separate pot, boil the chopped carrots and parsnips until soft, approximately 15 minutes. Drain and set aside.

  4. 4

    Mash the Vegetables

    Drain the potatoes and mash them in a large bowl. Add the boiled carrots and parsnips, mixing until smooth.

  5. 5

    Combine Ingredients

    Add the flour, egg, and salt to the vegetable mixture. Mix until a soft dough forms.

  6. 6

    Shape the Gnocchi

    On a floured surface, roll the dough into long ropes and cut into 1-inch pieces. Use a fork to create ridges on each piece.

  7. 7

    Cook the Gnocchi

    Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

For the Maple Squash Puree

  1. 8

    Prepare the Squash

    Peel, seed, and chop the butternut squash into cubes.

  2. 9

    Cook the Squash

    Steam the squash cubes until tender, about 15-20 minutes.

  3. 10

    Blend the Puree

    In a blender, combine the cooked squash, maple syrup, olive oil, salt, and pepper. Blend until smooth and creamy.

For the Pumpkin Seed Pistou

  1. 11

    Toast the Pumpkin Seeds

    In a dry skillet over medium heat, toast the pumpkin seeds until they are fragrant and golden, about 5-7 minutes.

  2. 12

    Blend the Pistou

    In a food processor, combine the toasted pumpkin seeds, basil, garlic, olive oil, and salt. Process until smooth and well-combined, adding more olive oil if needed for consistency.

To Serve

  1. 13

    Plate the Dish

    On each plate, create a base of maple squash puree. Top with the cooked gnocchi and drizzle with pumpkin seed pistou.

  2. 14

    Garnish and Enjoy

    Garnish with additional basil leaves and toasted pumpkin seeds if desired. Serve immediately.

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