I made the gnocchi using plenty of kabocha squash paste made with the skin on.
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.
Enjoy Japanese food around the world.