A very tasty variant of the classic potatoes of potatoes are the plump without flour. On this occasion, we will use the cabutia pumpkin to perform the pasta. The peculiarity of this vegetable is that it is very tasty and fibrous, which gives it a very particular characteristic of color, flavor and texture to the gnocchi.rectasgratis teaches you to perform this simple dish, which does not differ much in its steps of the Potato ñoquis recipe. The main difference is that the puree that will be used will be a pumpkin instead of potatoes and that this recipe uses gluten -free flours. These gluten -free pumpkin guts are so delicious that with a simple splash of olive oil they already become a spectacular dish. Continue reading and discover with us how to make a flour pumpkin gnocchi.
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diplity Low | 🤯 |
| Ingredients to make pumpkin gnocchy: |
| 500 grams of squad shoe 1 egg 2 teaspoons of salt pepper 1 teaspoon of nutmeg aceite de oliva water 150 Wheat flour sarraceno 150 rice flour rice flour rice flour rice flour |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make pumpkin gnocchy:
1. Cut the pumpkin or the squad squad in half and remove the seeds with a spoon. In an oven source place about 5 cm of water and put the pumpkin. Salpimiento and add a splash of oil.
2. Bake for 1 hour at medium temperature (180 ºC). It will be ready when a fork kept and is not hard.
3. Once you take it out of the oven and cool, with a spoon, take out the cooked pulp inside the pumpkin until you leave the hard peel. Place the pulp in a bowl and pà it until you get the consistency of a puree. Add salt, pepper and nutmeg. Mixture.
4. Add an egg and incorporate it to the seasoned puree. Mix the two flours and check them in the preparation, mix everything very well.
5. When all the ingredients are well integrated, put the dough on a floured flat surface but do not knead it. Cover the bun with a little more gluten -free flour and see pieces and stretch them in a cylindrical form to reach 1 or 2 cm thick.
6. Cut the dough of pumpkin gnocchi without tacc into small pieces, the size you want to give to your gnocchi. Each piece has to be well flour so that it does not stick.
7. To give the typical way you can use a ñoquera, but if you do not have it you can do it with a fork or any kitchen element that allows you to shape it. You must support each gnocchi by exerting pressure on the ñoquera or fork, and rolling it to be screwed.
8. In a pot it boils plenty of water with a little salt. Then, place the gluten -free pumpkin gut. Once they start floating, let them cook for 2 minutes and take them out with a sparkling. They will be ready to serve and accompany with any sauce that is your liking or with oil.
