Homemade, Springy Kabocha Squash Gnocchi

1. 1

   Remove the skin, pulp and seeds from the kabocha squash and boil in hot water.

2. 2

   When the kabocha squash is tender, drain well in a colander.

3. 3

   Pass it through a strainer or mash it very well.

4. 4

   Once the kabocha squash paste has cooled, add the katakuriko, egg, and salt.

5. 5

   Knead well with your hands, and the gnocchi dough is done.

6. 6

   Form the dough into round dumplings.

7. 7

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8. 8

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* Per serving · 4 servings · Values may vary.

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