Homemade, Springy Kabocha Squash Gnocchi
- 400 grams net after peeling and removing the pulp and seeds Kabocha squash
- 150 grams Katakuriko
- 1 tsp Egg
- 1/2 tsp Salt
- Remove the skin, pulp and seeds from the kabocha squash and boil in hot water.
- When the kabocha squash is tender, drain well in a colander.
- Pass it through a strainer or mash it very well.
- Once the kabocha squash paste has cooled, add the katakuriko, egg, and salt.
- Knead well with your hands, and the gnocchi dough is done.
- Form the dough into round dumplings.
- I used the gnocchi in.
- I also used them in.
peeling, katakuriko, egg, salt
Taken from cookpad.com/us/recipes/158927-homemade-springy-kabocha-squash-gnocchi (may not work)