I made the potato gnocchi but it wasn't enough. So I made this kabocha squash gnocchi too.My eldest daughter loved this more than potato gnocchi.Please adjust the flour amount depends on the moisture from the kabocha squash. If it is too soft, add the flour little by little as you knead. Recipe by mildsevene

Since I bought a whole kabocha squash, I came up with a few twists. This is one of them.The kabocha squash might be slightly firm in Step 2, but do the best you can. The firmness of the dough will depend on the water content of the kabocha squash. Please refer to Step 3 to adjust. Recipe by maynyan

Since my kabocha squash was going bad, I came up with this recipe to use it all up.You can cook the kabocha squash in the microwave instead of a pot in Step 1. The key here is to evaporate excess water really well. Otherwise, it will remain sticky in Step 2.If it does turn out sticky, it will be extremely difficult to shape. In that case, please add a little cake flour to adjust! Recipe by soratea

I made this when I wanted to eat a kabocha squash gnocchi.Be sure to bring the water to a full boil before adding the gnocchi.Once the cream sauce has simmered, adjust with milk or even the cooking water.I recommend you use heavy cream with at least 35% milk fat. Recipe by Kajihara Ato

The kabocha squash peels contains lots of vitamins and fiber. Since I learned that the peel is more nutritious than the inside, I've been leaving the peel on. There are many benefits, such as not needing to peel, the color looks better, the texture gives some accent and so forth.Wash the skin well and trim off the damaged part. Add the kabocha squash in a plastic bag and mash with a rolling pin, add the flour and knead it through the plastic bag, so your hand stay clean and it's easier. Let the dough sit in the refrigerator to make chewy gnocchi.When you boil the gnocchi, scoop it up right away after it comes up to the surface. Serve it with cream sauce, curry sauce or your favorite sauces. Recipe by mini

Mix the flour in while the kabocha squash is still hot. Recipe by Chikori

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There are so many butternuts in my garden... But I love them so much. I'm thinking about how to eat them in creative ways all time! This time I tried using butternut squash to make gnocchi instead of potatoes!

I made these for the gnocchi recipes I wanted to try instead of using store bought. Recipe source: http://www.jennycancook.com/recipes/potato-gnocchi/

I've been wanting to make gnocchi at home, and I finally settled on this after many tries.You can use kabocha squash instead of potatoes and still get an amazing result.The meat sauce will have a tartness to it if you add the minimum amount of sugar (3 tablespoons). This might suit grown-up tastes better.Take care not to overcook the gnocchi in Step 8 since there's a risk of having them melt away.To save time, start making the meat sauce when you're waiting for the potatoes to cool down in Step 4. This way the sauce will finish around the same time with the gnocchi in Step 8. For 3-4 servings. Recipe by Mayupin

This recipe is one of my restaurant's weekly specials. Recipe by Kajihara Ato