These gnocchi are so chewy. This recipe doesn't use eggs nor any seasoning ingredients.
Since I bought a whole kabocha squash, I came up with a few twists. This is one of them.
The kabocha squash might be slightly firm in Step 2, but do the best you can. The firmness of the dough will depend on the water content of the kabocha squash. Please refer to Step 3 to adjust.
Enjoy Japanese food around the world.