Easy Kabocha Squash Gnocchi with 2 Ingredients
Easy Kabocha Squash Gnocchi with 2 Ingredients

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, easy kabocha squash gnocchi with 2 ingredients. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Easy Kabocha Squash Gnocchi with 2 Ingredients is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Easy Kabocha Squash Gnocchi with 2 Ingredients is something which I’ve loved my entire life.

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.

To get started with this particular recipe, we must 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. Prepare 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. Drizzle some balsamic vinegar on top. An easy and fool proof way to prepare kabocha squash + a simple technique on how to make it easier to cut through the hard skin. 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.

So that is going to wrap it up for this exceptional food easy kabocha squash gnocchi with 2 ingredients recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!