400 g net after peeling and removing the pulp and seeds
Remove the skin, pulp and seeds from the kabocha squash and boil in hot water.
When the kabocha squash is tender, drain well in a colander. Pass it through a strainer or mash it very well.
Once the kabocha squash paste has cooled, add the katakuriko, egg, and salt. Knead well with your hands, and the gnocchi dough is done.
Form the dough into round dumplings. I used the gnocchi in Recipe ID: 1743271.
I also used them in Recipe ID: 2013333.
Story Behind this Recipe
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.