Squash Gnocchi with Fall Chili Crunch

Fall is the season for cozy flavors and warm, comforting meals, and nothing captures the essence of autumn better than a plate of squash gnocchi with Fall Chili Crunch. This dish combines the pillowy softness of homemade gnocchi with the sweet, earthy notes of squash, all topped with a spicy-sweet chili crunch that evokes the flavors of fall. Whether you’re hosting friends for a seasonal gathering or treating yourself to a weeknight feast, this recipe is a must-try.

From a TCM perspective, this squash gnocchi with Thanksgiving chili crunch is more than a comforting fall dish — it’s a meal that harmonizes the body and nourishes vital energy. TCM emphasizes the importance of balancing flavors, thermal properties, and energetic qualities in food to promote overall well-being. Here’s how this recipe aligns with TCM principles:

Squash is considered sweet and warm in nature. It is renowned in TCM for its ability to tonify the Spleen and Stomach, the organs responsible for digestion and nutrient absorption. By supporting these systems, squash helps to build Qi (vital energy) and combat fatigue or digestive issues. Its natural sweetness is grounding, making it a wonderful food for calming the mind and centering the spirit.

The chili crunch topping introduces a spicy element, which is classified as warming and Yang in TCM. Spicy foods stimulate Qi movement, invigorate circulation, and can help clear blockages. This is especially beneficial during the colder months when the body is more prone to stagnation and sluggishness. The addition of nuts and seeds also provides a source of nourishment for the Kidney energy, supporting overall vitality.

Fall is the season of the Lung & Large Intestine in TCM, and it’s a time to focus on warming, nourishing foods that protect the body from the encroaching cold. This dish combines warm and gently invigorating ingredients that strengthen the body’s defenses and promote resilience against seasonal illnesses.

Try it today and let the cozy flavors of autumn shine on your plate!🌟

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INGREDIENTS

For the Gnocchi

• 1 cup of roasted squash or sweet potato purée

• 1 1/2 cups of ap flour, plus more for dusting

• 1 large egg

• pinch of freshly grated nutmeg

• 1/2 tsp kosher salt

• 4 tbsp butter, browned

• 2 tbsp butter, chilled and cubed

• parmesan cheese for serving

For the Thanksgiving Chili Crunch

• 1 cup vegetable oil

• 8 cloves garlic, thinly sliced

• 2-3 medium shallots, thinly sliced

• 1 tbsp fresh rosemary leaves

• 1 tbsp fresh thyme leaves

• 1 tbsp finely chopped fresh sage

• 1 tbsp crushed red pepper flakes

• pinch of freshly ground black pepper

• 1/4 tsp salt

• pinch of vegetable bouillon powder, optional

• 2 tbsp fresh rosemary leaves

• 2 tbsp fresh rosemary leaves

INSTRUCTIONS

1. Make the Thanksgiving Crunch:

   • In a medium heatproof bowl, combine the red pepper flakes, salt, black pepper, and bouillon powder. Fit a fine-mesh sieve over the bowl and set aside.

   • In a small saucepan, combine the vegetable oil, garlic, and shallot. Heat over medium-low heat until the oil starts to bubble. Let the mixture sizzle, occasionally stirring and scraping any bits from the sides or the bottom of the pot, until the garlic just begins to brown, 10 minutes.

   • Add the herbs and cook for a few seconds to a minute longer until shallots and garlic begin to deepen in color. Don't let the garlic and shallots brown too much in the pan because they will continue cooking after you strain them. Immediately strain the hot oil mixture through the sieve over the pepper flakes.

   • Transfer the fried garlic and shallots to a paper towel–lined plate to cool. The hot oil activates the heat and flavors of the chili flakes while straining out the garlic and shallots will keep them crispy. Let cool for 30 minutes. When the oil has cooled, add the garlic and shallots back to the oil mixture.

2. Make the gnocchi dough:

   • Combine the ingredients in a large bowl and mix with a fork until the dough starts to loosely come together. Transfer to a flour-dusted work surface and gently knead until combined.

   • Shape into a square, about 1 inch in thickness, and wrap tightly with plastic wrap. Transfer to the fridge to rest for about 30 minutes. 

   • Bring a large pot of salted water to a boil. Brown off the butter in a large sauce pan, then turn off the heat.

3. Shape the Gnocchi:

   • When the dough has rested, place on a floured surface and cut into 1/2 inch logs. Gently roll the logs out then cut into uniform squares. If dough begins to stick, dust with more flour.

4. Cook the Gnocchi:

   • Transfer gnocchi into the boiling salted water. Turn the heat to medium for the brown butter. The gnocchi are fully cooked once they float to the top. Use a spider or slotted spoon to transfer the cooked gnocchi directly from the boiling water to the brown butter.

   • Add the chilled butter and a few splashes of the cooking water and toss the gnocchi to coat in the butter. Taste and season with a pinch of salt as needed.

5. Plate the gnocchi:

   • top with freshly grated parmesan cheese, and the Thanksgiving crunch.

   photo and recipe inspiration to Wishbone Kitchen