Kabocha Gnocchi
A little while ago, I jumped on the band wagon and made some homemade gnocchi!
I’ve always wanted to make it, but gnocchi just sounded so intimidating. When this quarantine started, literally EVERYONE started making it, so naturally, I thought “I NEED to make it, too.”
However, being an extra self, I didn’t want to make the normal potato gnocchi (obviously potato ones are amazing, but I’m just annoying lol).
Anyways, I had a kabocha sitting on my counter for a while, so I thought…. “hmmm, this could be good!”
Kabocha is a winter squash, and people call them pumpkins in Japan. When you think about pumpkins, you’d think about the orange pumpkins you use to carve during Halloween season. But….in Japan, when they say pumpkin, they would think about this green squash with bright rich yellow flesh.
It’s truly one of my favorite vegetables. – I just LOVE the sweet and rich flavor. If you are a sweet potato lover, I guarantee you would love it. Even my boyfriend who does not like sweet potatoes absolutely LOVE it! Although I doubt you’ll find it in a normal grocery stores, I’ve seen it in every Asian grocery stores, so please try it if you’re interested😌
On top of the amazing flavor, kabocha also has so many benefits:
- Beta-carotine, which is great for building immunity, skin, hair, etc.
- Rich in vitamins (A, B, C)
- Lots of fiber
Kabocha is also perfect for quarantine. You know why? Because it lasts for 1-2 months!! Just store it in a dark, cool place, and it’s good to go for a long time😊
With everything going on in America and with reopening, I think people forget that there still is a global pandemic going on. Covid-19 is still roaming around infecting so many peeps, so everyone please take care of yourself! If you’re planning on going to a protest, please wear a mask, and stay safe out there❤️
All my love,
Kaori
Kabocha Gnocchi
Ingredients
gnocchi
- 1 kabocha
- 2 cups all-purpose flour
- 1 egg
Sauce
- 2 cloves garlic
- 2-3 salmon fillets (You'll also need a little bit of flour to coat the salmon)
- 2 tbsp olive oil
- 1 cup sliced mushrooms (You can use any types of mushroom. I used brown baby mushrooms and maitake mushrooms)
- 1/2 onion
- 200 cc heavy cream
- salt & pepper
- 2 tsp soy sauce (You can adjust the amount of soy sauce as you wish)
- 3 stalks scallions
Instructions
- Cut a kabocha in half and take out the seeds.
- Cut it into small pieces and put them in a microwave-safe bowl. Splash a little but of water on top and microwave them for about 4 minutes until cooked. Peel the skin.
- Mash the kabocha and combine it with flour and an egg in a large bowl. (You can add a little bit of milk if it's too mushy.)
- Knead until dough forms a ball.
- On a floured surface, roll and shape small portion of dough into a snake-shaped log. Repeat with the rest of dough.
- Cut snakes into small half-inch pieces.
- To shape the gnocchi, hold a fork in one hand, and with your thumb, press in and down the gnocchi pieces onto the fork.
- In a large pot, add water and bring it to boil. Add some olive oil and salt.
- Once boiled, drop in gnocchi and cook for about 3-4 minutes until gnocchi are risen to the top. Drain and set aside.
- Once you're done shaping the gnocchi, cut the salmon fillets into small pieces and put them in a medium bowl.
- Sprinkle some flour and make sure they are lightly coated.
- Heat a large pan and add olive oil. Cook salmon until all sides are cooked. Set aside on a plate.
- Chop garlic and slice 1/2 onion and mushrooms. Set aside.
- Add a tbsp of olive oil onto the same pan, add chopped garlic and cook until you get the aroma.
- Add sliced onions and cook until they are slightly brown. Add mushrooms and cook.
- Add heavy cream into the pan and bring to boil.
- Put the salmon back into the pan, add some soy sauce and salt & pepper, and simmer for about 10 minutes.
- After 10 minutes, add gnocchi and simmer for 5 minutes.
- Sprinkle chopped scallions for garnish.