■ The flour should be about 1/3 of the weight of the kabocha squash
Cook the kabocha squash (wrap it with plastic wrap and microwave it at 500W for 5 minutes). With a fork, mash the kabocha squash with the peel, and mix it with the flour.
Roll it out to 1.5 cm diameter dowel, and cut it into 3 cm long pieces (you should be able to cut it into equal pieces). Use a fork to press a concave shape into each piece.
You can press the dough gently onto a makisu (sushi mat) to easily imprint the pattern.
Prepare the sauce. Boil the water until bubbly and cook the gnocchi for 30 seconds to 1 minutes over medium heat, and it is done. (Helpful hint: Scoop them up when they float tp the surface. If you cook them for too long, they will fall apart).
Take advantage of the sweetness of the kabocha squash, add some butter and olive oil (1 teaspoon each), season with salt and pepper only. The garnish is baked cheese. The freshly cooked kabocha squash gnocchi is exquisite.
Story Behind this Recipe
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.