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

1. Remove the skin, pulp and seeds from the kabocha squash and boil in hot water.
2. When the kabocha squash is tender, drain well in a colander.
3. Pass it through a strainer or mash it very well.
4. Once the kabocha squash paste has cooled, add the katakuriko, egg, and salt.
5. Knead well with your hands, and the gnocchi dough is done.
6. Form the dough into round dumplings.
7. I used the gnocchi in.
8. I also used them in.

peeling, katakuriko, egg, salt

Taken from cookpad.com/us/recipes/158927-homemade-springy-kabocha-squash-gnocchi (may not work)