Ingredients:
Preparation:
To prepare the pumpkin gnocchi, start boiling the potatoes in salted water for 30-40 minutes depending on their size. The potatoes have been soft but do not fall apart, so do not absorb too much water. You can test their cooking with a fork, if you want to realize that they are cooked. If you prefer, you can also choose to cook whole and peeled potatoes, so that they lose excess water in the future with a spoon to get the pulp useful for the recipe.
While the potatoes are cooking, take the pumpkin and make some slices that will deprive the seeds and inner filaments.
It also eliminates the outer skin.
Cut the pumpkin into thin slices that you put on a baking sheet covered with parchment paper.
Cook the pumpkin slices in a preheated oven at 200 ° C for 15-20 minutes (or in a ventilated oven at 180 ° C for 10-15 minutes) until it starts to dry a little. In this way the pumpkin will dry out and will not release the water during the preparation of the gnocchi (you will get about 185 g of cooked pumpkin). After the necessary time, turn off the oven and take out the pumpkin.
At this point the potatoes will be cooked and the ingredients for preparing pumpkin gnocchi will be ready.
Processed the still warm ingredients, especially the potatoes, in order not to disperse the starches and for the better sticky and more easily workable the dough. Sift the flour on a pastry board and help yourself with your hands or a spoon.
Work the dough quickly and beat an egg.
Give the mixture the fountain shape and pour the egg.
Incorporate the egg to the dough with a fork and work it until it is homogeneous.
Sift on the starch that will give softness to the dough and give it the shape of dough.
Let it rest at room temperature covered by a kitchen towel for at least 10 minutes.
After the rest time return the dough, sprinkle the work surface with a little flour and take a piece of dough.
Give it the shape of a stick and cut it into small pieces of about 1.5-2 cm. Repeat the operation until all the dough is finished.
As you arrange them on a floured cloth.
Your pumpkin gnocchi are now ready to be used! To use, cook one portion at a time in the boiling water, waiting for it to rise to the surface. As soon as they come up again, take them down well here's your pumpkin gnocchi.
- 500 g of pumpkin
- 350 g of potatoes
- 150 g of 00 type flour
- 50 g of potato starch
- 1 eggs
- Fine salt
- black pepper
- nutmeg
Preparation:
To prepare the pumpkin gnocchi, start boiling the potatoes in salted water for 30-40 minutes depending on their size. The potatoes have been soft but do not fall apart, so do not absorb too much water. You can test their cooking with a fork, if you want to realize that they are cooked. If you prefer, you can also choose to cook whole and peeled potatoes, so that they lose excess water in the future with a spoon to get the pulp useful for the recipe.
While the potatoes are cooking, take the pumpkin and make some slices that will deprive the seeds and inner filaments.
It also eliminates the outer skin.
Cut the pumpkin into thin slices that you put on a baking sheet covered with parchment paper.
Cook the pumpkin slices in a preheated oven at 200 ° C for 15-20 minutes (or in a ventilated oven at 180 ° C for 10-15 minutes) until it starts to dry a little. In this way the pumpkin will dry out and will not release the water during the preparation of the gnocchi (you will get about 185 g of cooked pumpkin). After the necessary time, turn off the oven and take out the pumpkin.At this point the potatoes will be cooked and the ingredients for preparing pumpkin gnocchi will be ready.
Processed the still warm ingredients, especially the potatoes, in order not to disperse the starches and for the better sticky and more easily workable the dough. Sift the flour on a pastry board and help yourself with your hands or a spoon.
Work the dough quickly and beat an egg.
Give the mixture the fountain shape and pour the egg.
Incorporate the egg to the dough with a fork and work it until it is homogeneous.Sift on the starch that will give softness to the dough and give it the shape of dough.
Let it rest at room temperature covered by a kitchen towel for at least 10 minutes.
After the rest time return the dough, sprinkle the work surface with a little flour and take a piece of dough.
Give it the shape of a stick and cut it into small pieces of about 1.5-2 cm. Repeat the operation until all the dough is finished.
As you arrange them on a floured cloth.
Your pumpkin gnocchi are now ready to be used! To use, cook one portion at a time in the boiling water, waiting for it to rise to the surface. As soon as they come up again, take them down well here's your pumpkin gnocchi.
Commenti
Posta un commento