Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 is gonna smell and look delicious.
Since my kabocha squash was going bad, I came up with this recipe to use it all up. The key here is to evaporate excess water really well. Make the gnocchi: In a large bowl, run the squash through a ricer.
Easy Kabocha Squash Gnocchi with 2 Ingredients is one of the most favored of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Easy Kabocha Squash Gnocchi with 2 Ingredients is something which I have loved my entire life.
To begin with this recipe, we have to prepare a few components. 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:
- Prepare 300 grams Kabocha squash
- Make ready 100 grams Cake flour
This recipe uses kabocha squash in place of potatoes and buckwheat flour (make sure to use raw buckwheat to avoid brown color!) in place of regular flour. The squash gives the gnocchi a wonderful hint of sweetness and melt-in-your-mouth, pillow-y texture. Recipe from: Anya Kassoff with Food and Wine. Cut squash in half, slather the flesh with vegetable oil, and place the halves (facedown) in a baking pan.
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.
Transfer steamed squash to a bowl; mash with a fork or potato masher. Dust a flat work surface with cassava flour. Making homemade butternut squash gnocchi is easier than you might think. The two keys to achieving the perfect soft texture are not overworking the dough and not adding too much flour. Don't let the loose sticky dough scare you.
So that’s going to wrap this up with this exceptional food easy kabocha squash gnocchi with 2 ingredients recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
