Easy and Chewy Kabocha Squash Gnocchi

Easy and Chewy Kabocha Squash Gnocchi

These gnocchi are so chewy. This recipe doesn't use eggs nor any seasoning ingredients.

Ingredients: a manageable amount: 2-3 servings

Kabocha squash (peeled)
200 g
50 g
Milk or water
50 ml
Katakuriko (for dusting)
as needed


1. Peel and thinly slice the kabocha squash. Microwave for 4-5 minutes to soften.
2. Mash the kabocha roughly. Add the katakuriko and milk. Mix well until smooth.
3. Add more milk if the gnocchi dough is too firm at this point. If it's too soft, adjust by adding a little katakuriko.
4. Take the kabocha dough in your hands and roll it up into a ball. Dust your hand with flour if it's sticky.
5. Press down with the back of a fork to flatten and pattern.
6. Repeat for the rest of the dough.
7. Cook in boiling water. When the gnocchi float to the top, drain in a colander.
8. Enjoy with your desired flavoring ingredients. You can freeze to store any leftovers.
9. [ Variation ] I added these gnocchi into a sesame and soy milk hot pot.
10. [ Variation ] I served the gnocchi with cream cheese, boiled adzuki beans, honey and cinnamon.
11. [ Variation ] In this photo, I served the gnocchi in a thick sauce with cabbage and ketchup.
12. [ Variation ] I mixed in some blue cheese into the easy béchamel sauce (Recipe ID: 891673).

Story Behind this Recipe

Since I bought a whole kabocha squash, I came up with a few twists. This is one of them.