Kabocha Squash Gnocchi with Spicy Marinara (Lao-Inspired)

This Lao-inspired kabocha squash gnocchi brings together the flavors and ingredients of Lao and Italian cooking in one delicious dish. Made with steamed kabocha squash, rice flour, and tapioca flour instead of traditional potatoes and wheat flour, these homemade gluten-free gnocchi are soft, chewy, and easy to make. They're tossed in a rich marinara sauce and finished with freshly grated Parmesan cheese and spicy green bird's eye chilies for a little Lao kick. It's a fun fusion recipe that celebrates how ingredients from two different cuisines can come together to create something delicious and comforting.