Pumpkin, Quinoa and Hazelnut Gnocchi and Some Chocolate Pot de Creme

Our farmers market finally started again. I cannot believe it has been six months already since we enjoyed our last farmers’ market tomatoes, berries and more. Even after all these years, I still find it fascinating how when the rest of the country is going into almost hibernation, we are now enjoying being outside and our growing season begins once again.

It was about 6:30 on Sunday morning when J. came rushing in our room. “Can we go to the farmers’ market park and get some doughnuts with the sprinkles on them?” It is one of the things we look forward to the most. Walk around, get fresh produce and eggs for the week, something to eat and then head across the street to the park.

We played hard indeed.

C. took the kids to a friend’s house to give me some time to work and unwind. Sometimes, there is nothing better than an empty house and silence.

I put all my farmers’ market goodies away, sat down and then felt a sudden urge to make gnocchi. It had been a long time.

I remembered my years in the pastry kitchen when our head chef would arrive early in the morning, before any of his cooks did, so he could make pasta in peace and quiet. Kneading, rolling, filling, folding… Not a word, just music and his pasta.

Perhaps the silence I found at home was really what inspired me to make these gnocchi. Little dumplings of roasted red kuri squash from the market with Robert and Paula’s eggs, quinoa flour and hazelnuts. They were delicious and rich tossed in brown butter, fresh sage and toasted hazelnuts.

For dessert, these little pots of chocolate and hazelnut butter custard made with coconut milk and vanilla bean.

The perfect ending.

Red Kuri Squash, Quinoa and Hazelnut Gnocchi with Brown Butter, Sage and Toasted Hazelnuts

makes enough for 2 large or 4 small servings

1 lb (454 grams) roasted red kuri squash puree (1 medium red kuri squash)
olive oil and salt to roast the squash
1 egg yolk
1/2 cup (60 grams) quinoa flour
1/4 cup (30 grams) hazelnut flour
2 Tbs (20 grams) tapioca starch
1/2 tsp salt
pinch of freshly grated nutmeg
Dusting gluten free flour mix
3 Tbs butter, browned
2 Tbs frsh sage, finely chopped
2 Tbs toasted hazelnuts, chopped
Parmesan cheese, optional

Cut the squash in half and remove the seeds. Cut each half into strips and place them on a baking sheet. Toss them with a little olive oil and salt. Roast them at 400F for about 30 minutes or until tender. Let them cool for a few minutes until cool enough to handle.

Puree the squash into a large bowl with a food mill or a potato ricer. This allows the puree to be light and fluffy and the dry ingredients are incorporated quickly without having to overwork the dough. Weigh 1 lb of puree.

Add the egg yolk, quinoa flour, hazelnut meal, tapioca starch, salt and nutmeg. Mix with a fork. It will be a sticky dough.

Dust a wooden board or your work surface with flour. Coat your hands with flour. Take a medium ball and roll it into a long log that is about 1/2″ thick in diameter. Cut this log into 1- 1 1/2″ pieces. Roll each piece on your fork to create indentations and drop it on a baking sheet lined with lightly floured parchment. Repeat until you have cut all the dough.

You can cook them on freeze them at this point. To freeze them, stick the baking sheet in the freezer and when the gnocchi are hard, put them in a freezer bag. If you decide to freeze them, do not thaw them out before cooking.

To cook them bring a large pot of salted water to a boil. Drop the gnocchi in it. They are done when they float to the surface.

In the meantime, heat the butter in a large saute pan. Let the butter brown. Add the sage and toss the cooked gnocchi in it. Serve with toasted hazelnuts and parmesan.

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81 Responses to “Pumpkin, Quinoa and Hazelnut Gnocchi and Some Chocolate Pot de Creme”

  1. That sounds way beyond delicious. It inspired me greatly..I want to make somethign like that!
    Thank you, thank you really (:



  2. Funny! I made almost the exact same dessert a week ago, and was preparing the ingredients this morning to start again because it’s one of Lulu’s real favorites! And then we didn’t eat red kuri squash but red kuri risotto!

  3. Bea- hmm… red kuri squash risotto… yum! i love the nuttiness of it. and of course lulu loves the pots de creme. she’s a smart little girl! just like my kids! :)

    Thank you all!

  4. Rebecca says:

    Gorgeous, gorgeous photos! Can’t wait to try the recipes, too!

  5. Another stunning series of photographs. you always have the magic of turning ordinary stuff extraordinary!! i am a big fan of yours!!

  6. fresh365 says:

    I love gnocchi though rarely make it, but you make it sound so simple! Love the colors here!

  7. fresh365 says:

    I love gnocchi though rarely make it, but you make it sound so simple! Love the colors here!

  8. Everytime i think your photos cant get any better…. they do. These look so good! I just want to gobble the two dishes up

  9. Leah says:

    Hi Aran,

    This is another lovely post! I do love dropping by your blog to marvel at your photos and to drool at the delicious food. I will try to follow one of your recipes when I go back to New York.

    Thanks for all the beautiful words and images!


  10. Wow i love your blog… gorgeous food and brilliant photography! LOVE IT! Must give this recipe a go! Looks mouthwatering!

  11. Jessie says:

    it’s pumpkin time again! love that little dish you put your egg yolk in. it’s so cute!

  12. Tash says:

    Your photography and blog inspires me so much. Love love love.

  13. Amo los gnoquis.
    Gracias por la inspiracion! y tu blog es realmente un lugar especial en la web.

    Saludos desde Mexico!

  14. Tracy says:

    This looks delicious! My hubby would be crazy with these, thanks for the share.

  15. Elena says:

    I just made them with butternut squash and half quinoa half wheat flour – YUM! My family gobbled them down:) Thank you so much for the wonderful recipe! Hazelnut flour with squash is wonderful. And so is photography, as usual:)

  16. I really love your photos. They are so beautiful and very inspiring. I would love to try this one. It really looks amazing.

  17. Amazing. I am always in awe of anyone who makes gnocchi. The flavors of this sound out of this world.

  18. This time of year my favorite farmers market is closing. I’m always disappointed when their doors close. The pumpkin looks amazing!

  19. The Perfect ending indeed. Your pictures look undeniably stunning. (:


  20. clémence says:

    Everything looks so delicious! I HAVE to try it this week end…

  21. wow everything looks perfect and delicious!! :)

    Check out our fashion illustrations at Illustrated-Moodboard.com ! = )


  22. Kate says:

    Aran, I love your blog, I always have.

    A couple of days ago, I started a tumblr blog futuring my favorite sugar coated master pieces. I of course feautured a couple of your creations, I hope you don’t mind.

    They’re all linked to your blog, but if you want me take them down, just say the word :)


  23. Kate- thanks for letting me know. As long as this page has no commercial purpose and that you indicate that the image is copyright of Aran Goyoaga and link to my blog, it should be ok.

    Thnaks all!

  24. María says:

    Precioso blog y preciosas fotos. Enhorabuena…seguro que te hare una mencion un dia de estos.

    te sigo….


  25. a. maren says:

    such beautiful colors in your photography! the orange is so striking. cute little gnocchis, i forgot about them! ill have to make some soon…


  26. Tricia says:

    Oh crap. Now I have to change my last meal request. Again. That looks heavenly!

  27. this recipe looks and sounds amazing – thanks for sharing ;) yum yum

  28. su says:

    Las fotos muy conjuntadas con tu nuevo diseño bloguero, están muy bien. Como siempre precioso! como me repito! por dios! beso

  29. Kara says:

    I understand what your chef liked about the silence-there’s just something so soothing about baking (for me) by oneself. You can take your time, or sing to music if you’d like, but that peacefulness is just so wonderful.

  30. grace says:

    This looks amazing – truly amazing. It’s been ages since I made a gluten-free gnocchi but this one looks wonderful (without the dairy, though, for me). I love your blog! x

  31. You are so right, there’s nothing like the silence of the house to be bring out the creativity for sure. Love making pasta’s & gnocchi when theres just me & some time to cook. Lovely times

  32. Dajda says:

    In my case, I’d have to say there is nothing better than an empty house and silence to make something. It’s just the basic thing.

    Thank you for the pretty photos and enjoy your farmer’s markets!

  33. Nicole says:

    I just recently discover your blog and it’s on my list of my favourite things to read now! I am a passionate self taught cook my self and I’m italian, reading your blog gave me the inspiration to start my own. Thank you!! Again, beautiful blog, beautiful pictures!!

  34. sohdalex says:

    These two dishes look amazing. What flavors!!

    I just realized that your blog title meant cinnamon and vanilla! I don’t know why it has taken me so long…my favorite crepe since living in France has been cannelle et sucre and I just put two and two together. Slow turning gears most likely ;)

  35. Eléonora says:

    Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

  36. Trish says:

    I’ve been dying to make pumpkin gnocchi. Your dish looks fabulous. And your photos are breathtaking.

  37. Jonathan says:

    So beautiful and I am guessing very tasty. I’ve been wanting to make pumpkin gnocchi. And this has pushed me over the edge. Also, very interested by the hazelnut and quinoa flour.

  38. Chickpea says:

    So… hazelnut flour. Where does hazelnut flour and tapioca starch live? I want to make these little gnocchis but I’ve hit a hazelnut wall. Do I just toast up a few and grind them into meal?

  39. Chickpea- Tapioca starch and hazelnut flour are sold in many supermarkets and health food stores. If you cannot find them, you can use cornstarch instead of the tapioca. You can make your own hazelnut flour by grinding raw hazelnuts. You could toast them a bit to remove the skins but only a little, cool them an grind them to a fine meal.

    Thank you!

  40. Scarlett says:

    Brilliant idea for the gnocchi-thank you once again!

  41. How is it that everything you make is absolutely gorgeous! The gnocchi are so vibrant, and the pots de creme look so smooth and luscious. Wonderful photographs

  42. THANK YOU! For quite some time now I wanted to make gf gnocchi and even more so winter squash gnocchi but didn’t have the time to experiment with it so I’m so glad you posted this!
    I was wondering isn’t Kabucha squash drier than Red kuri squash? I know for the gnocchi you want the potatoes to be as dry as possible, therefor I was wondering about the squash type.

  43. Dania- they are both dry. red kuri is very very dry (in act, i just roasted some and was peeling it). it’s chestnut-y. try it!

  44. Betty Bake says:

    ooo looks delicious – i would love to make this :)

  45. kchoi8478 says:

    I just stumbled onto your site today and i must say, it is amazing! where did you get the glass containers for the pots de creme? i’ve been looking for something like that for ages. thank you!

  46. spectacular presentations, look very tasty:))

  47. Hi:
    I have just Know your blog and I love your photos and your posts! I would like to show you my own blog, maybe you want to be my follower.
    Kisses from Spain
    b a r t a b a c

  48. kchoi- those are recycled yogurt containers from whenever i travel home.

    thank you!

  49. Lizzy says:

    Pumpkin is something that I hate cooking..I don’t like the mushy texture..But maybe a soup would be great..I haven’t considered that so far…

  50. Chris says:

    I am reprising a butternut squash gnocchi with maple sage browned butter I made a couple of years ago for Thanksgiving, but I think I may sub out ambercup or Kukri if I can find it at our local organic market – your recipe sounds amazing.

    I’ve made gnocchi more than a few times, and the one thing I could never get down pat is the rolling over the fork thing, and getting that pretty pattern on the gnocchi. Mine are rather plain. Any tips? :)

  51. Chris- I’m far from being an expert myself. What I dois hold the fork with my left hand and roll the cut gnocchi over it holding it with my right hand, trying to press hard without crushing it. I might do it a couple of times if it doesn’t work right away.

    Best luck!

    Thank you all!

  52. Lauren says:

    I have been in love with your blog for over a year now- I read it in the morning over breakfast so I can deal with my mouth watering as I look at the pictures!! I finally tried this recipe last night, but I had some trouble with the texture of the dough because it was so sticky and didn’t hold together- I had to add much more quinoa flour but I am afraid this made the gnocci more chewy and a bit less flavorful than they should have been. Do you have any suggestions for this? Thank you!!! :)

  53. Lauren says:

    I have been in love with your blog for over a year now- I read it in the morning over breakfast so I can deal with my mouth watering as I look at the pictures!! I finally tried this recipe last night, but I had some trouble with the texture of the dough because it was so sticky and didn’t hold together- I had to add much more quinoa flour but I am afraid this made the gnocci more chewy and a bit less flavorful than they should have been. Do you have any suggestions for this? Thank you!!! :)

  54. Lauren- the dough can be sticky so you have to add enough flour so they hold their shape but not too much a you will be incorporating more flour when you are rolling the logs. That’s when I would add more flour so you can cut them but they are still soft inside. Did you use the weight or cups measurement?

  55. Lauren says:

    Hello Aran! Thank you so much for your response! I was using cups to measure it out, but then I added more until the dough held together enough to work with it. I suppose I should have floured my hands and the board even more!

    I do have one more question for you. I have recently cut gluten from my diet and I am trying to find a wonderful pie crust recipe for Thanksgiving. I see that many of your tarts have gluten free crusts- would these work for a large pie as well or do you have another recipe that you would recommend? Many thanks, again!!

  56. lauren- yes, they all work for large pies. or you can use any pie recipe and substitute the wheat flour for a gf flour mix that you like with a bit of xanthan gum (about 1/4 tsp per cup of flour). thanks!

  57. Jill says:

    I am having 4 girlfriends for a birthday lunch on Fri & plan to serve the gnocchi & pots de creme – can I do the gnocchi in the food processor? What is hazelnut meal? Can I use regular wheat or white flour?
    Making a fall salad & ham & cheese tart to go with it – YUMMM!!!
    Can you suggest a beverage besides coffee or tea??

  58. Jill- I wouldn’t make it in the food processor. It’s easy to make it by hand and it will be much lighter and “fluffier”. hazelnut meal is finely ground up hazelnuts. You can buy it in most supermarkets and whole foods, etc. I get the Bob’s Red Mill. You can use regular wheat flour of course. Ratio 1:1. Hope you and your guests like it!

  59. gabii ¢ says:

    I loved your blog,
    I’m brazilian, but I understand a litlle of english
    sorry my mistakes, please !
    I love food, and cooking,
    I intend to do a degree in gastronomy
    It´s my dream !
    congratulations on the blog
    I follow you on twitter
    I’m @gabigabi4
    thanks and bye :)

  60. Claudia says:

    Thank you…this is exactly what I was looking for to make for Thanksgiving. Creative and unique. Love your blog!

  61. I love your beautiful blog, and am thrilled with the recipes since I have Hashimotos as well and am therefore avoiding gluten. I tried to make this recipe for gnocci twice tho and both times were a disaster. I used walnuts instead of hazelnuts, could that have been my error? All other ingredients were the same as your recipe. The dough was crazy sticky and when I cooked them they were either not done and dough-tasting or if I left them in another minute they just disappeared into the water. Help! My husband loves gnocci. Any tips would be appreciated.

  62. annette says:


    I’ve been following your blog for some time and made already some things of it here and there…
    I’ve just made the gnocchi… and they were delicious. actually i did change some things around like almond flour instead of hazlenut… and when they were still too sticky for my taste i added some chesnut flour…. but we all loved them…


  63. Yas says:


    Oh I’m so excited! I just cooked these and they turned out perrrfectly! Which is great, because my first ever gnocchi attempt I did a few years back completely failed haha and my whole family have this running joke about the time “Yasemin made the disastrous gnocchi!”

    I substituted the quinoa flour for rice flour (I can’t seem to find quinoa flour anywhere in Berlin!), the tapioca for potato flour and also used hazelnut meal. It was truly delicious. Nutmeg, roast kuri pumpkin, sage and hazelnuts are the perfect combination!

    Thankyou so much!

  64. Brigitte says:

    It was a disaster..I followed all the steps and I think the right proportions but I couldn’t get the point where I could roll it as a sticky dough. So I needed to add far more flour,before to be able to roll it I had added 250gr more flour!! and when I made a final try in the boiling water, it wasn’t really digestible.. so It ended u as a crust after I added butter in it. I was so desapointed as I was really excited to make them and had reserved specially a red kuri squash for it. They are hard to find where I live-Dublin- and quite expensive.
    Would you know what could have make it that wrong??
    I didn’t weight the puree, I only used the 450g of squash at the beginning.

  65. Brigitte- I am so sorry it didn’t work out for you, especially after finding the so coveted squash. Hard to tell what went wrong but from you say you used 450g of raw squash? The recipe calls for 450g of cooked and pureed squash. That can be a big difference. Also, moisture in the squash can vary from one to another and that is why flour amounts will vary. You can make it with any other squash you have, it doesn’t have to be red kuri, BUT all varieties have different amount of water content so you will have to adjust flour amounts. Hope you can try it again.


  66. Liza says:

    Hi Aran,

    I was so happy to find out that you will be teaching at my friend’s workshop, http://www.themakerie.com here in Boulder. I hope to meet you there. My husband is sitting here trying to make this recipe as he is a former restaurant owner and the chef of the house. clearly, the acorn squash we are using is not dry enough because it takes just too much extra flour. however, my question is..don’t you find the quinoa flour to be bitter like quinoa itself can be if you don’t rinse it thoroughly? From the comments above, it seems as though you recommend brown rice flour as a replacement. but i’m still curious what you think of the quinoa flour flavor since you use it in many other recipes. thanks in advance for your time. and of course, love your blog. see you in boulder!

  67. Liza- I suppose it’s a personal preference. I don’t find quinoa bitter at all. What brand are you using? Are you making your own flour? That shouldn’t really matter much nyway but just checking. You could use another gf flour that you prefer. And yes, it seems like the amount of moisture in squashes vary significantly so this recipe is only a guideline as you will have to adjust it depending on your squash. Hope that helps.

  68. Payal says:

    This looks delicous! If I don’t have tapioca starch can I substitute anything else?

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  73. Donna says:

    Perfection on a plate…truth! A call out to those concerned with flour dilemmas! I find that one can successfully sub in CHESTNUT flour for the quinoa flour..AND..if one is unable to locate the coveted red squash…this also is a highly absorbent flour…so it helps with the added moisture content when using much more easily obtained butternut or acorn squash in Europe!

    I also find that chestnut and squash harmonize quite well together!

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