Kabocha Gnocchi

I bought a kabocha at the farmer's market. I wanted to make chips out of it. Then I changed my mind after scrolling around Pinterest. Instead, I found an incredibly simple way to make them into gnocchi.   I also happened to have some leftover Bolognese sauce, which paired nicely for a hearty lunch.

1 Kachoba Squash

2 Eggs

1 c All Purpose Flour

2 Tbs Olive Oil

1 Tsp Garlic Salt

Salt & Pepper to taste.

Cut Squash in half and drizzle olive oil on halves. Sprinkle with garlic salt and bake (face down) on a cookie sheet at 400 for about 45min-1hr. Let cool and scoop out the flesh into a large bowl. Add 2 eggs and mash using a potato masher. Season to taste with salt & pepper and work in flour to form a thick soft dough.

Working in portions, roll the dough out into long 'snakes'  and cut them into bite sized pieces. Press the tines of a fork into each one to give it that characteristic gnocchi shape. At this point, you can freeze it or refrigerate the gnocchi for future use. Or you can boil it or pan-fry it.