Easy Kabocha Squash Gnocchi with 2 Ingredients

Directions

1. 1
   Peel the kabocha squash.
2. 2
   Cut into bite-sized pieces and boil until soft.
3. 3
   When done, drain them well.
4. 4
   Cook over high heat and shake them around until they are fluffy.
5. 5
   Put the kabocha squash and the cake flour into a food processor and blend until smooth.
6. 6
   (Add more cake flour if it's too sticky.)
7. 7
   Place the kabocha squash dough onto a sheet of plastic wrap.
8. 8
   Cover the top with another plastic wrap and roll it out to 2 cm thick.
9. 9
   Chill in the fridge for 1 hour.
10. 10
    Boil plenty of water in a pot.
11. 11
    Cut the gnocchi into bite-sizes.
12. 12
    Place on a fork and press down with your thumb to shape.
13. 13
    Put the gnocchi one by one in boiling water, and cook until they float to the top.
14. 14
    When done, drain in a colander.
15. 15
    (Cook in 2 or 3 batches.)
16. 16
    Scatter some grated cheese and black pepper to serve.
17. 17
    (Also sprinkle with salt if you'd wish.)
18. 18
    I usually sprinkle the salt to finish, but you can also boil the kabocha squash in salted water instead.
19. 19
    Whichever is fine.
20. 20
    You can freeze to store any leftover gnocchi (either before or after it's cooked).
21. 21
    Spread them out on a baking tray to freeze when they've already been cooked.
22. 22
    This gnocchi is also delicious if you stir-fry any vegetables you have at home and mix in some milk and cheese.
23. 23
    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.