Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, easy kabocha squash gnocchi with 2 ingredients. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Switch out potatoes with kabocha squash for a healthier gnocchi that's still packed with creamy, savory deliciousness. Kabocha has peaked my interesting lately. Inspired by a butternut squash gnocchi recipe from Saveur, I decided to try my own version using kabocha squash. You won't believe how easy and how few ingredients it takes.

Easy Kabocha Squash Gnocchi with 2 Ingredients is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Easy Kabocha Squash Gnocchi with 2 Ingredients is something which I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have easy kabocha squash gnocchi with 2 ingredients using 2 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Easy Kabocha Squash Gnocchi with 2 Ingredients:

1. Make ready 300 grams Kabocha squash
2. Prepare 100 grams Cake flour

It's rich, creamy yet so good for you. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been Kabocha doesn't need much tinkering with since it has next-level flavor. Take this soup, for Calling for just three ingredients, it's so much easier than it seems. These potato-free gnocchi are made with kabocha squash and gluten free flour.

Instructions to make Easy Kabocha Squash Gnocchi with 2 Ingredients:

1. Peel the kabocha squash. Cut into bite-sized pieces and boil until soft. When done, drain them well. Cook over high heat and shake them around until they are fluffy.
2. Put the kabocha squash and the cake flour into a food processor and blend until smooth. (Add more cake flour if it's too sticky.)
3. Place the kabocha squash dough onto a sheet of plastic wrap. Cover the top with another plastic wrap and roll it out to 2 cm thick. Chill in the fridge for 1 hour.
4. Boil plenty of water in a pot. Cut the gnocchi into bite-sizes. Place on a fork and press down with your thumb to shape.
5. Put the gnocchi one by one in boiling water, and cook until they float to the top. When done, drain in a colander. (Cook in 2 or 3 batches.)
6. Scatter some grated cheese and black pepper to serve. (Also sprinkle with salt if you'd wish.)
7. I usually sprinkle the salt to finish, but you can also boil the kabocha squash in salted water instead. Whichever is fine.
8. You can freeze to store any leftover gnocchi (either before or after it's cooked). Spread them out on a baking tray to freeze when they've already been cooked.
9. This gnocchi is also delicious if you stir-fry any vegetables you have at home and mix in some milk and cheese.
10. You can also enjoy these gnocchi as a dumpling soup if you season it with dashi stock, soy sauce, and mirin to cook with tons of veggies.

Take this soup, for Calling for just three ingredients, it's so much easier than it seems. These potato-free gnocchi are made with kabocha squash and gluten free flour. Serve with a sage-saffron sauce and balsamic vinegar. Scoop out with a small sieve and transfer to serving plates. Drizzle some balsamic vinegar on top.

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