Italian-Japanese fusion ❤
Oven roasted kabocha makes up the sauce base for this gnocchi with pan seared fennel, roasted garlic, cannellini beans and arugula!
I wasn’t sure about this at first but it came together well and has really interesting complementary flavors.
- 1 kabocha squash
- 1 package of gnocchi
- 1 cup fennel bulb, diced
- 1 bulb garlic
- 1/2 can cannellini beans
- Two handfuls arugula, roughly torn apart
- 1 lemon, juiced
- Olive oil
- Shiso rice seasoning, black sesame seeds, basil and sage
- Heat oven to 375ºF/190ºC
- Cut kabocha in sections and brush with olive oil
- Slice the top off the bulb of garlic and place in foil, drizzle with olive oil to generously cover it, wrap in completely in foil.
- Put squash and garlic in the oven at the same time.
- Dice fennel, heat cast iron pan, add oil, and cook until tender and lightly seared. Add seasonings and stir well. Set aside, off heat.
- Turn squash half way through. (About 10-15 min) Start pasta water.
- Juice lemon. When squash is tender and browned, remove it and garlic from oven to cool.
- Once cool, scoop squash out of rind and into a bowl with the roasted garlic (pull out each clove and pinch to pop out or cut open). Roughly cut up with a knife so no large pieces remain.
- Cook gnocchi as instructed, then drain. Add squash and garlic, fennel, arugula, lemon juice and a bit of olive oil. Stir gently but thoroughly over heat until warm.
- Serve with black sesame seeds and extra shiso leaves if desired.