Guide to Prepare Easy Kabocha Squash Gnocchi with 2 Ingredients in 18 Minutes for Family

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, easy kabocha squash gnocchi with 2 ingredients. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Kabocha has peaked my interesting lately. Inspired by a butternut squash gnocchi recipe from Saveur, I decided to try my own version using kabocha squash. You won't believe how easy and how few ingredients it takes.

Easy Kabocha Squash Gnocchi with 2 Ingredients is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Easy Kabocha Squash Gnocchi with 2 Ingredients is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook easy kabocha squash gnocchi with 2 ingredients using 2 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Easy Kabocha Squash Gnocchi with 2 Ingredients:

1. Prepare 300 grams Kabocha squash
2. Make ready 100 grams Cake flour

This Kabocha Squash Soup requires just a few simple ingredients. It's rich, creamy yet so good for you. These potato-free gnocchi are made with kabocha squash and gluten free flour. Serve with a sage-saffron sauce and balsamic vinegar.

Steps to make Easy Kabocha Squash Gnocchi with 2 Ingredients:

1. Peel the kabocha squash. Cut into bite-sized pieces and boil until soft. When done, drain them well. Cook over high heat and shake them around until they are fluffy.
2. Put the kabocha squash and the cake flour into a food processor and blend until smooth. (Add more cake flour if it's too sticky.)
3. Place the kabocha squash dough onto a sheet of plastic wrap. Cover the top with another plastic wrap and roll it out to 2 cm thick. Chill in the fridge for 1 hour.
4. Boil plenty of water in a pot. Cut the gnocchi into bite-sizes. Place on a fork and press down with your thumb to shape.
5. Put the gnocchi one by one in boiling water, and cook until they float to the top. When done, drain in a colander. (Cook in 2 or 3 batches.)
6. Scatter some grated cheese and black pepper to serve. (Also sprinkle with salt if you'd wish.)
7. I usually sprinkle the salt to finish, but you can also boil the kabocha squash in salted water instead. Whichever is fine.
8. You can freeze to store any leftover gnocchi (either before or after it's cooked). Spread them out on a baking tray to freeze when they've already been cooked.
9. This gnocchi is also delicious if you stir-fry any vegetables you have at home and mix in some milk and cheese.
10. You can also enjoy these gnocchi as a dumpling soup if you season it with dashi stock, soy sauce, and mirin to cook with tons of veggies.

Scoop out with a small sieve and transfer to serving plates. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. A roundup of easy gnocchi recipes including recipes using store-bought gnocchi and recipes to make it yourself.

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