[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
かぼちゃニョッキのもちもち食感を出すコツは、生地をこねすぎないことです。強力粉と卵、粉チーズを切るように優しく混ぜ、まとめる程度にとどめることで、ふんわりとしながらもしっかりした食感を実現できます。 電子レンジで加熱したかぼちゃを潰す際は、完全にペースト状にすることで生地に均一に混ざり、もちもち感が増します。また、生地を棒状に形成した後は、強力粉をまぶしておくことで、茹でる際にニョッキ同士がくっつかずにきれいに仕上がります。 余ったニョッキは冷凍保存ができるので、多めに作っておくのもおすすめです。冷凍時も強力粉をまぶしておくことで、解凍後もべたつかず、再度茹でて美味し くいただけます。 また、ソースは生クリームとバター、すりおろしにんにくを使用し、濃厚でクリーミーな味わい。仕上げに生ハムとイタリアンパセリ、あらびき黒こしょうをトッピングすることで味のアクセントが生まれ、見た目も華やかになります。 パーティーや記念日のおもてなし料理としてだけでなく、ハロウィンの時期にはかぼちゃの季節感も楽しめるので、ぜひ取り入れてみてください。
