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1
Peel the kabocha squash.
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2
Cut into bite-sized pieces and boil until soft.
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3
When done, drain them well.
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4
Cook over high heat and shake them around until they are fluffy.
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5
Put the kabocha squash and the cake flour into a food processor and blend until smooth.
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6
(Add more cake flour if it's too sticky.)
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7
Place the kabocha squash dough onto a sheet of plastic wrap.
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8
Cover the top with another plastic wrap and roll it out to 2 cm thick.
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9
Chill in the fridge for 1 hour.
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10
Boil plenty of water in a pot.
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11
Cut the gnocchi into bite-sizes.
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12
Place on a fork and press down with your thumb to shape.
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13
Put the gnocchi one by one in boiling water, and cook until they float to the top.
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14
When done, drain in a colander.
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15
(Cook in 2 or 3 batches.)
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16
Scatter some grated cheese and black pepper to serve.
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17
(Also sprinkle with salt if you'd wish.)
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18
I usually sprinkle the salt to finish, but you can also boil the kabocha squash in salted water instead.
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19
Whichever is fine.
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20
You can freeze to store any leftover gnocchi (either before or after it's cooked).
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21
Spread them out on a baking tray to freeze when they've already been cooked.
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22
This gnocchi is also delicious if you stir-fry any vegetables you have at home and mix in some milk and cheese.
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23
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.
