Kabocha Squash Gnocchi

Kabocha Squash Gnocchi

I made the gnocchi using plenty of kabocha squash paste made with the skin on.

Ingredients: 4 servings

Kabocha squash
400 g
Bread (strong) flour
160 g
1 teaspoon


1. Steam a kabocha or cover with a plastic wrap and microwave at 600 W for about 6 minutes and 30 seconds. Put the softened kabocha in the food processor and blend.
2. Put the kabocha paste in a bowl and add the salt and flour, and mix them together. When it becomes crumbly, place it on the bench top and knead.
3. Knead for about one minute. Bring the dough together and cut it in half. Roll each dough into a stick.
4. Cut into desired thickness and shape, and cook them in boiling water. After they rise to the surface and float for about 30 seconds, strain them using a colander. Enjoy with your favourite sauce!
5. Here it is with cream sauce. Mushroom Cream Sauce Recipe ID: 2325309
6. The potato gnocchi is also delicious! Recipe ID: 2336151

Story Behind this Recipe

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.