Kabocha Squash Gnocchi

2 cups gnocchi
3 cups water
1 cup chopped kabocha squash
2 cups water
1 tsp fresh thyme
dash of salt
dash of cracked black pepper
dash of oil

 










Boil gnocchi in 3 cups of water until all floated to  the top, drain, and then set aside. For the sauce saute the kabocha in medium high heat until the sweet aroma rises, about 2 minutes then add water, salt, cracked pepper, thyme, and cover with lid for 15 minutes or until soft.  Stir and mash or put in blender until smooth. Pour on top of gnocchi, serve hot. 

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