Kabocha Squash Gnocchi with Spicy Marinara (Lao-Inspired)
Introduction to Kabocha Squash Gnocchi
I was challenged to create a fusion dish that brings Italian and Lao food together, and this kabocha squash gnocchi is what came to life! I think it’s a perfect example of how two cultures can come together to create something that feels both familiar and new to their communities.
At first glance, this might look like your typical Italian gnocchi, but what makes it special is what’s underneath. Instead of traditional wheat flour, I made the dough using tapioca flour, rice flour, and kabocha squash, ingredients commonly used in Lao cooking. And of course, I had to add a little Lao heat with fresh green bird’s eye chili peppers on top!
Not only is this a fun way to bring two food cultures together, but it’s also a great gluten-free alternative for friends who can't enjoy traditional gnocchi. I love finding ways to bring ingredients and flavors from different cultures to the same table while still celebrating what makes each one special.
What are the special equipments needed?
The main special equipment you’ll need is a gnocchi board, which helps shape the dough and create the signature ridges on each piece. If you don’t have a gnocchi board, you can use the back of a fork to create a similar texture.
Ingredients Needed for Kabocha Squash Gnocchi
kabocha squash: cut into wedges
tapioca flour: helps make the gnocchi extra bouncy
jasmine rice flour: helps soften the gnocchi
salt: adds flavor
boiling water: needed to bring the dough together
olive oil: prevents the gnocchi from sticking
marinara sauce: use your favorite sauce
Parmesan cheese: freshly grated is best
Green bird’s eye chilies: I love my food extra spicy
How Long Will It Last?
This fried rice should last in the fridge for about a week.
Where can I get more Lao recipes?
If you enjoyed this recipe, chances are you love Lao food. My website is filled with traditional, modern, and fusion Lao recipes, so I hope you take some time to explore everything it has to offer. When you try a recipe, leaving a rating and a comment on that specific page helps more home cooks discover and trust it. And if you want ad-free, refined recipes, please consider ordering my debut cookbook, The Lao Kitchen. It’s jam-packed with over 95 recipes, personal stories, and rich Lao food history.
More Lao Recipes
Kabocha Squash Gnocchi with Spicy Marinara (Lao-Inspired)
This Lao-inspired kabocha squash gnocchi brings together the flavors and ingredients of Lao and Italian cooking in one delicious dish. Made with steamed kabocha squash, rice flour, and tapioca flour instead of traditional potatoes and wheat flour, these homemade gluten-free gnocchi are soft, chewy, and easy to make. They're tossed in a rich marinara sauce and finished with freshly grated Parmesan cheese and spicy green bird's eye chilies for a little Lao kick. It's a fun fusion recipe that celebrates how ingredients from two different cuisines can come together to create something delicious and comforting.
Ingredients
Instructions
- Prepare the squash: Cut the kabocha squash into wedges and steam for 10–12 minutes, or until fork-tender. Remove the peel and transfer the flesh to a bowl. Mash with a fork or potato ricer until smooth, similar to mashed potatoes. Measure out ½ cup.
- Mix the dough: In a large bowl, combine the mashed kabocha squash, tapioca flour, rice flour, and salt. Mix well, using your fingers to break apart any clumps of squash and evenly incorporate them into the flour. The mixture will still look dry and crumbly at this stage.
- Add the boiling water: Pour the boiling water into the flour mixture and immediately stir with a spoon to combine. Once cool enough to handle, use your hands to knead the mixture until a smooth, pliable dough forms. The texture should be similar to Play-Doh.
- Shape the gnocchi: Divide the dough into 4 equal portions. Working with one portion at a time, roll the dough into a long rope about ½ inch thick. Using a bench scraper or knife, cut the rope into ½-inch pieces. Repeat with the remaining dough.
- Create the ridges: Lightly dust a wooden gnocchi board with rice flour. Place one piece of dough on the board and gently press and roll it with your thumb to create ridges and a slight curve. If you don't have a gnocchi board, use the back of a fork instead. Repeat with the remaining pieces.
- Cook the gnocchi: Bring a large pot of water to a boil. Add half of the gnocchi, gently stirring to prevent sticking. Once the gnocchi float to the surface, continue cooking for another 2 minutes.
- Drain and set aside: Remove the cooked gnocchi with a slotted spoon or strainer and transfer them to a large bowl. Drizzle with a little olive oil and gently toss to prevent sticking. Repeat with the remaining gnocchi.
- Heat the marinara sauce: Pour the marinara sauce into a large saucepan over medium heat. Warm until it begins to gently simmer. Add the cooked gnocchi and carefully toss until evenly coated in the sauce.
- Serve: Divide the gnocchi among serving bowls and finish with freshly grated Parmesan cheese and minced green bird’s eye chilies for a spicy kick. Serve immediately.
Sabaidee, I’m Saeng!
I’m a personal chef who specializes in Lao food. Here at Saeng’s Kitchen, you’ll find all your favorite traditional Lao foods and also some new twists to Lao style dishes.