Homemade, Springy Kabocha Squash Gnocchi

Name: Homemade, Springy Kabocha Squash Gnocchi
Cuisine: American
Ingredients: 400 grams net after peeling and removing the pulp and seeds Kabocha squash; 150 grams Katakuriko; 1 tsp Egg; 1/2 tsp Salt

cookpad.japan @cookpad_jp

I wanted to make kabocha squash gnocchi with a springy texture,and thought up this recipe.

● If you are boiling the gnocchi, be sure to do so in boiling water.
● I recommend deep frying them above other cooking methods.
● If the dough looks floury, add some water. If it looks watery, add some katakuriko.
● I use the tines of a fork to make the pattern on the gnocchi as shown in the photos. Recipe by Kajihara Ato

I wanted to make kabocha squash gnocchi with a springy texture,and thought up this recipe.

cookpad.japan @cookpad_jp

I wanted to make kabocha squash gnocchi with a springy texture,and thought up this recipe.

Saved

Ingredients

400 gramsnet after peeling and removing the pulp and seeds Kabocha squash
150 gramsKatakuriko
1 tspEgg
1/2 tspSalt

Saved

Steps

1

Remove the skin, pulp and seeds from the kabocha squash and boil in hot water.
2

When the kabocha squash is tender, drain well in a colander. Pass it through a strainer or mash it very well.
3

Once the kabocha squash paste has cooled, add the katakuriko, egg, and salt. Knead well with your hands, and the gnocchi dough is done.
4

Form the dough into round dumplings. I used the gnocchi in.
https://cookpad.wasmer.app/us/recipes/145943-kabocha-squash-gnocchi-shrimp-and-tomato-cream

Kabocha Squash Gnocchi Shrimp and Tomato Cream
5

I also used them in.
https://cookpad.wasmer.app/us/recipes/154313-kabocha-squash-gnocchi-cream-sauce

Kabocha Squash Gnocchi Cream Sauce