Easy and Chewy Kabocha Squash Gnocchi. Because kabocha squash is a pretty starchy squash, it does not give off much water, and therefore the gnocchi dough is surprisingly easy to handle. I bet kabocha gnocchi is much easier to make than pumpkin gnocchi, which would probably yield a much wetter dough. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life.
Kabocha squash is a staple in many Asian cuisines.
One of its common names is Japanese Pumpkin.
The Japanese batter slices for tempura.
You can cook Easy and Chewy Kabocha Squash Gnocchi using 4 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Easy and Chewy Kabocha Squash Gnocchi
- Prepare 200 grams of Kabocha squash (peeled).
- It's 50 grams of Katakuriko.
- It's 50 ml of Milk or water.
- You need 1 of Katakuriko (for dusting).
These fun-to-make kabocha gnocchi are not only delicious, but have a soft, pillowy texture. They could be the perfect fall or winter dinnertime show stealer. These potato-free gnocchi are made with kabocha squash and gluten free flour. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile!
Easy and Chewy Kabocha Squash Gnocchi instructions
- Peel and thinly slice the kabocha squash. Microwave for 4-5 minutes to soften..
- Mash the kabocha roughly. Add the katakuriko and milk. Mix well until smooth..
- Add more milk if the gnocchi dough is too firm at this point. If it's too soft, adjust by adding a little katakuriko..
- Take the kabocha dough in your hands and roll it up into a ball. Dust your hand with flour if it's sticky..
- Press down with the back of a fork to flatten and pattern..
- Repeat for the rest of the dough..
- Cook in boiling water. When the gnocchi float to the top, drain in a colander..
- Enjoy with your desired flavoring ingredients. You can freeze to store any leftovers..
- [ Variation ] I added these gnocchi into a sesame and soy milk hot pot..
- [ Variation ] I served the gnocchi with cream cheese, boiled adzuki beans, honey and cinnamon..
- [ Variation ] In this photo, I served the gnocchi in a thick sauce with cabbage and ketchup..
- [ Variation ] I mixed in some blue cheese into the easy béchamel sauce. https://cookpad.com/us/recipes/144220-easy-white-sauce-in-the-microwave.
Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Kabocha Squash Gnocchi - Tiny Urban Kitchen. Kabocha has peaked my interesting lately. There's been a lot of blog posts about kabocha squash - from No Sweet, sticky and salty marinated teriyaki eggplant! Grilled to perfection this vegan Japanese recipe is quick and easy and tastier than take out!