Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, easy kabocha squash gnocchi with 2 ingredients. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Kabocha has peaked my interesting lately. Inspired by a butternut squash gnocchi recipe from Saveur, I decided to try my own version using kabocha squash. You won't believe how easy and how few ingredients it takes.
Easy Kabocha Squash Gnocchi with 2 Ingredients is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Easy Kabocha Squash Gnocchi with 2 Ingredients is something that I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have easy kabocha squash gnocchi with 2 ingredients using 2 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Easy Kabocha Squash Gnocchi with 2 Ingredients:
- Make ready 300 grams Kabocha squash
- Make ready 100 grams Cake flour
Serve with a sage-saffron sauce and balsamic vinegar. Scoop out with a small sieve and transfer to serving plates. Drizzle some balsamic vinegar on top. Kabocha Squash Risotto with Sage and Pine Nuts Recipe.
Steps to make Easy Kabocha Squash Gnocchi with 2 Ingredients:
- Peel the kabocha squash. Cut into bite-sized pieces and boil until soft. When done, drain them well. Cook over high heat and shake them around until they are fluffy.
- Put the kabocha squash and the cake flour into a food processor and blend until smooth. (Add more cake flour if it's too sticky.)
- Place the kabocha squash dough onto a sheet of plastic wrap. Cover the top with another plastic wrap and roll it out to 2 cm thick. Chill in the fridge for 1 hour.
- Boil plenty of water in a pot. Cut the gnocchi into bite-sizes. Place on a fork and press down with your thumb to shape.
- Put the gnocchi one by one in boiling water, and cook until they float to the top. When done, drain in a colander. (Cook in 2 or 3 batches.)
- Scatter some grated cheese and black pepper to serve. (Also sprinkle with salt if you'd wish.)
- I usually sprinkle the salt to finish, but you can also boil the kabocha squash in salted water instead. Whichever is fine.
- You can freeze to store any leftover gnocchi (either before or after it's cooked). Spread them out on a baking tray to freeze when they've already been cooked.
- This gnocchi is also delicious if you stir-fry any vegetables you have at home and mix in some milk and cheese.
- 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.
Kabocha Squash Risotto gets an Eastern treatment with kimchi, scallions, a poached egg and more. An easy recipe for Stir-Fried Kabocha Squash. Tips: Cook squash until fork tender, do not to overcook, Coconut Milk can be. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process.
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