Gnocchi Instructions: 

1. Wash and cut the kabocha squash in half and remove the seeds 

2. Cover the flesh of the kabocha squash in 2 tbsp of olive oil

3. Roast in a preheated oven at 400° for 35 minutes or until the squash is fork tender

4. Remove flesh from the squash, removing all the skin

5. Let cool and mash until smooth 

6. Mix in 2 tsp salt, 2 tsp pepper, and 2 eggs

7. Add in flour ½ cup at a time until dough forms. Adding in more or less to make a dough which is not sticky. 

8. Divide the dough into ½ cup balls and roll them out into a tube on a floured surface

9. Cut ½ inch pieces (Optional: use the back of a fork or gnocchi paddle to texture the pieces). Set pieces aside until all are done 

12. Salt and boil a large pot of water 

13. Being cautious to not overcrowd the pot, place ~½ cup of gnocchi into boiling water

14. Cook until they float + 1-2 more minutes

15. Remove with a slotted spoon and place in bowl. Repeat until all pieces are cooked 

16. Let cool completely

Roasted Eggplant Instructions 

1. Wash and cut eggplant into ½ inch pieces 

2. Toss in 2 tbsp olive oil, 2 tsp salt, and 2 tsp pepper 

3. Roast in a preheated oven at 400° for 15 minutes or until the eggplant is fork tender

4. Let cool completely 

Kabocha Gnocchi Pasta Salad 

1. Combine cooked Gnocchi, Eggplant, Red Onion, Cherry Tomatoes, Arugula, Basil, Mozzarella Cheese, and Lemon Juice in a large bowl. Add seasonings to taste. (Optional: toss with pesto or italian dressing)

2. Serve cold

**Optional* Wash and quickly blanch the palula greens in boiling water for 30 seconds then add into iced water, strain. 

This will help them keep their vibrant green colour.

1. Blend all ingredients except the nuts until combined.

2. Then add in the nuts and blitz until mixed or chunky if you prefer. 

3. Add an additional 1-4 tablespoons of olive oil or water for smoother consistency

4. Can make in mortar and pestle, by rough chopping the ingredients and then smashing down to desired consistency.

5.  Add to any dish to brighten up the flavor! Use on salads, rice, pasta, chips, bread, pizza, and more… 

Based off of this garden pesto recipe

1. Peel and quarter the potatoes. In a medium saucepan, boil in water until tender, about 45 minutes. Okinawa sweet potatoes take longer than regular potatoes to cook, so make sure they are quite soft.

2. Drain the water and mash with coconut milk. Add more coconut milk until the desired consistency is reached.

3. Add garlic, salt, and pepper to taste. 

See original recipe here 

Ingredients: 

• 2 Tablespoons Olive oil

• ½ cup Finely shredded carrot

• 3-4 Medium Garlic cloves (finely chopped)

• 2 Tablespoons Onion (minced)

• 1 teaspoon Kosher salt 

• ½ teaspoon Black pepper 

• 20oz ‘Uala (sweet potato) leaves 

• 1 cup Sour cream

• ½ cup Mayo

• 4 tablespoons cream cheese

• 2 Teaspoons Worchestershire sauce

• 1 Teaspoon Fresh lemon juice

Instructions: 

1. Chop the ‘Uala leaves (in blender or rough chop with knife)

2. Heat oil over medium heat in a skillet (one with straight sides is going to accommodate the ingredients better)

3. Add carrot, onion, garlic salt and pepper.

4. Sauté until vegetables have softened (about 5 - 10 minutes on medium/low heat) 

5. Scoot this mixture into a large bowl and set aside.

6. To the skillet, add one-half the ‘uala leaves, sprinkle with a little salt and pepper.

7. Once the ‘uala leaves starts to wilt, add the remaining ‘uala, season with a bit more salt and pepper.

8. As soon as the ‘uala leaves are wilted, pour the ‘uala leaves into a colander to drain and cool off. (1-2 minutes to wilt then remove!)

9. When palula (cooked sweet potato leaves) is cool enough to handle, gently squeeze out as much moisture as you can. 

10. Finely chop the spinach and add it to the carrot/onion/garlic mixture. Stir to break up clumps of spinach. 

11. Stir in sour cream, mayo, Worcestershire sauce and lemon juice.

12. Cover and store in fridge while flavors "marry."

13. Taste test and adjust seasonings prior to serving. Enjoy with veggies, crackers, chips, bread, and more! 

Adapted from: Spinach Dip With Fresh Baby Spinach - The Recipe Wench