With Skin on Kabocha Squash Gnocchi Fresh Pasta is the first thing that comes to many people’s mind when it comes to a delightul dish. Today, we are going to provide you steps on preparing a appetizing With Skin on Kabocha Squash Gnocchi Fresh Pasta.
We hope you got benefit from reading it, now let’s go back to with skin on kabocha squash gnocchi fresh pasta recipe. To make with skin on kabocha squash gnocchi fresh pasta you need 2 ingredients and 5 steps. Here is how you do it.
First of all, here are the ingridients that you should ready to cook With Skin on Kabocha Squash Gnocchi Fresh Pasta:
- Provide 100 grams of Kabocha squash.
- Provide 30 grams of Cake flour.
After readying the ingridients, now we are ready to make our delightful With Skin on Kabocha Squash Gnocchi Fresh Pasta:
- 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..
- 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..
- You can press the dough gently onto a makisu (sushi mat) to easily imprint the pattern..
- 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)..
- 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..
Recipe : With Skin on Kabocha Squash Gnocchi Fresh Pasta
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