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With Skin On Kabocha Squash Gnocchi Fresh Pasta Recipe

With Skin on Kabocha Squash Gnocchi Fresh Pasta Recipe
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Serving : 1
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Prepare the ingredients before making With Skin on Kabocha Squash Gnocchi Fresh Pasta in your home. Then, follow these steps below to serve With Skin on Kabocha Squash Gnocchi Fresh Pasta for your family or friends.

Ingredients: With Skin on Kabocha Squash Gnocchi Fresh Pasta

  • 100 grams Kabocha squash
  • 30 grams Cake flour

How to Make With Skin on Kabocha Squash Gnocchi Fresh Pasta

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make With Skin on Kabocha Squash Gnocchi Fresh Pasta in your home by yourself.

    Step 1
  • Cook the kabocha squash (wrap it with plastic wrap and microwave it at 500W for 5 minutes). With a fork, mash the kabocha squash with the peel, and mix it with the flour.
  • Step 2
  • Roll it out to 1.5 cm diameter dowel, and cut it into 3 cm long pieces (you should be able to cut it into equal pieces). Use a fork to press a concave shape into each piece.
  • Step 3
  • You can press the dough gently onto a makisu (sushi mat) to easily imprint the pattern.
  • Step 4
  • Prepare the sauce. Boil the water until bubbly and cook the gnocchi for 30 seconds to 1 minutes over medium heat, and it is done. (Helpful hint: Scoop them up when they float tp the surface. If you cook them for too long, they will fall apart).
  • Step 5
  • Take advantage of the sweetness of the kabocha squash, add some butter and olive oil (1 teaspoon each), season with salt and pepper only. The garnish is baked cheese. The freshly cooked kabocha squash gnocchi is exquisite.
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