Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, easy kabocha squash gnocchi with 2 ingredients. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Easy Kabocha Squash Gnocchi with 2 Ingredients is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Easy Kabocha Squash Gnocchi with 2 Ingredients is something that I have loved my whole life.
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.
To begin with this recipe, we have to prepare a few ingredients. You can cook easy kabocha squash gnocchi with 2 ingredients using 2 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Easy Kabocha Squash Gnocchi with 2 Ingredients:
- Take Kabocha squash
- Take Cake flour
Take this soup, for Calling for just three ingredients, it's so much easier than it seems. Switch out potatoes with kabocha squash for a healthier gnocchi that's still packed with creamy, savory deliciousness. 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.
Instructions 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.
These potato-free gnocchi are made with kabocha squash and gluten free 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. It's creamy, ultra-sweet and doesn't need peeling.
So that’s going to wrap it up with this exceptional food easy kabocha squash gnocchi with 2 ingredients recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
