[Permanent preservation version! The chewy texture is irresistible!] Homemade pumpkin gnocchi
[Permanent preservation version! The chewy texture is irresistible!]
Homemade Pumpkin Gnocchi
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The natural sweetness of the pumpkin and the chewy texture are the best homemade gnocchi.
The rich cream sauce is well mixed and gives it a rich taste.
Please use it as a special dish such as hospitality or anniversary dinner 👨🍳
As a Halloween party item
It seems to be a big success ✨
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■ Estimated cooking time
30 minutes
■ Materials: 2 people
[Gnocchi]
◯ Pumpkin 150g
[A] Strong flour 40g
[A] 1 / 2 whole egg
[A] Grated cheese 10g
[A] A little salt
Leftover gnocchi can be stored frozen.
[Finishing]
〈 B 〉 Fresh cream 100ml
〈 B 〉 Butter 20g
〈 B 〉 Garlic (grated) 2g
< B > A pinch of salt
◯ Appropriate amount of ham
◯ Appropriate amount of black pepper
◯ Italian parsley
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■ How to make
[Preparation]
Peel the pumpkin and cut it into bite-sized pieces.
① Put the pumpkin in a heat-resistant dish and heat it in a microwave oven at 600W for about 4 minutes. While it is warm, crush it with a masher.
Put [A] in ② ①, mix with a rubber spatula etc., and let it blend into the whole. After that, mix by hand and put together lightly. * Do not knead as much as possible.
③ Divide the dough into 2 equal parts, roll out into sticks with a thickness of about 1 cm each, and then cut into 1-2 cm lengths. Sprinkle the whole cut gnocchi with strong flour (not included).
④ Boil water in a pot.
⑤ Put < B > in a frying pan and bring to a boil.
⑥ Put the gnocchi in the pot of ④, drain the hot water when it floats, and put it in ⑤.
⑦ While lightly heating the frying pan of ⑤, mix the sauce and gnocchi.
8 Serve in a bowl, then top with ham, sprinkle with black pepper and chopped Italian parsley.
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■ Tips
* The dough of gnocchi becomes hard if it is kneaded too much. Mix it like cutting and put it together.
* The finished gnocchi can be stored frozen. If you sprinkle strong flour, you can store it without sticking.
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Hospitality cuisine Party food? HOME PALEXY The Pumpkin Recipe # gnocchi
自家製かぼちゃニョッキは、もちもちとした食感が特徴で、かぼちゃの自然な甘みを活かした優しい味わいが魅力です。実際に作る際は、ニョッキの生地をあまり捏ね過ぎないことが大切で、これにより固くならず柔らかい仕上がりになります。私も初めてこのレシピを試したときは、強力粉の分量や生地のまとめ方に注意しながら作ることで、理想的なもちもち感を出せました。 クリームソースは生クリームとバターをベースに、にんにくのすりおろしがアクセントとなっていて、ニョッキによく絡みます。仕上げに生ハムやあらびき黒こしょう、イタリアンパセリをトッピングすると味と見た目が一層華やかになり、特別な日の食卓を彩ってくれます。 ニョッキは食べきれなかった分を冷凍保存できるので、作り置きしておくと忙しい日のランチや夕飯にも便利です。冷凍時には強力粉を全体にまぶしておくと、くっつきにくく保存しやすくなります。温め直す際は、湯でさっと茹でるともちもち食感が蘇り、美味しくいただけます。 また、ハロウィンやホームパーティーのメニューとしても大活躍。かぼちゃを使うことで季節感も楽しめ、訪れたゲストにも喜ばれます。私自身、かぼちゃニョッキは冷凍保存を活用しつつ、数回に分けて楽しんでいます。自家製ならではの安心感と手作りの美味しさを是非味わってみてください。
